Banana Bread Latte (10 Minutes)
Cozy banana bread latte with real mashed banana, espresso, cinnamon and steamed milk. Tastes like a warm slice of banana bread in a mug — ready in 10 minutes.
Method
- Mash the banana in a small saucepan with the brown sugar, cinnamon, nutmeg and vanilla. Use a fork and leave a few tiny lumps — they melt into the milk.
- Stir in the espresso and 1/4 cup of the milk. Warm over medium heat for about 2 minutes, whisking, until the banana melts into the mixture and it is steaming.
- While that warms, heat the remaining milk in a separate small pan until steaming, about 150°F (66°C). Froth with a whisk or a handheld milk frother until foamy.
- Divide the banana-espresso mixture between 2 mugs. Pour in the hot frothed milk, spoon the foam on top, and dust with cinnamon. Serve right away.
Cozy banana bread latte with real mashed banana, espresso, cinnamon and steamed milk. Tastes like a warm slice of banana bread in a mug — ready in 10 minutes.
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 6 g
- Carbs
- 30 g
- Fat
- 4 g
- Fibre
- 2 g
- Sugar
- 22 g
- Sodium
- 90 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
The banana must be ripe — freckled and soft. A green banana tastes starchy and will not melt into the milk properly.
Substitutions
- Espresso — 1/2 cup strong brewed coffee, simmered 2 minutes
- Whole milk — oat milk or any milk you like
- Brown sugar — maple syrup or honey
Serving suggestions
Serve with a warm slice of banana bread and an extra dusting of cinnamon on the foam.
Storage
Drink it fresh. The banana-espresso base can be made up to 2 days ahead and kept covered in the fridge.
Reheating
Reheat the base gently on the stove, add fresh hot milk, and froth again before serving.
Equipment
- Small saucepan
- Whisk or fork
- Milk frother or whisk
- 2 mugs
Variations
- Iced banana bread latte: shake the cooled banana-espresso base with cold milk and ice
- Mocha banana: add 1 teaspoon cocoa powder with the cinnamon
Why it works
Ripe banana is mostly sugar and pectin, so when it warms in the espresso it dissolves into a syrup that flavors and thickens the milk, giving a drink that tastes baked rather than just fruity.
Frequently asked questions
Can I make this without espresso?
Yes. Use half a cup of very strong brewed coffee instead of the two espresso shots; the drink is still ready in 10 minutes.
Will the banana make the latte lumpy?
Not if it is ripe. Whisking it while it warms dissolves it completely into the milk and espresso.
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