Start by peeling the bananas and slicing them into small pieces. Add these slices to a medium-sized saucepan. The ripe bananas will break down easily, allowing them to infuse their flavor into the syrup.

To the saucepan, add the white sugar and filtered water. Set the pan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to ensure the sugar dissolves evenly.

Allow the mixture to simmer for about 15 minutes, stirring occasionally, until the syrup has thickened. The bananas will soften and break down further, creating a smooth texture. Once the syrup has reached the desired consistency, remove the pan from the heat.

Stir in a teaspoon of vanilla extract and a pinch of salt. The vanilla adds a comforting sweetness while the salt helps balance the flavors and intensify the banana’s natural taste.

Let the syrup cool to room temperature. Once it has cooled, strain the mixture using a fine mesh strainer to remove any banana solids. Transfer the liquid to a clean, airtight container.

Store your homemade banana syrup in the refrigerator for up to two weeks. The syrup will remain fresh and ready to use for a variety of recipes.