How To Make Bananas in Coffee Bean Syrup
Fuss-free and tasty, enjoy your caffeine buzz in a filling bowl of yogurt that’s topped with banana slices in coffee bean syrup for a delightful breakfast.
In a medium saucepan, combine the water with the whole espresso beans and bring to a boil. Simmer the beans over low heat for 20 minutes.
Add the sugar, strips of lemon zest, and pieces of cinnamon stick and simmer over moderate heat for 5 minutes or until syrupy.
Meanwhile, peel the bananas and slice them ½-inch thick on the diagonal. In a large, shallow dish, toss the bananas with the lemon juice.
Pour the hot espresso syrup over the bananas and let stand until cooled to room temperature, then refrigerate for about 2 hours until thoroughly chilled.
Spoon the bananas and coffee bean syrup over the yogurt and serve.
- Calories: 217.86kcal
- Fat: 0.54g
- Saturated Fat: 0.18g
- Monounsaturated Fat: 0.05g
- Polyunsaturated Fat: 0.12g
- Carbohydrates: 55.55g
- Fiber: 4.32g
- Sugar: 35.60g
- Protein: 2.21g
- Sodium: 6.46mg
- Calcium: 21.28mg
- Potassium: 699.56mg
- Iron: 0.63mg
- Vitamin A: 4.71µg
- Vitamin C: 15.28mg
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