Preheat oven to 400°F

Place bananas (peeled or split lengthwise) on a baking dish or sheet pan

Roast for 20 minutes until softened and lightly caramelized

This step deepens the flavor and mimics very ripe bananas, but can be skipped if your bananas are already very ripe

In a saucepan or skillet over medium heat, add butter

Let it melt and cook until it begins to lightly brown and smell nutty

Add bananas (roasted or raw) directly to the pan

Mash them into the butter until mostly smooth

Add brown sugar, cinnamon, and salt

Cook for 10–12 minutes, stirring frequently, until thick, glossy, and slightly caramelized

Remove from heat and stir in vanilla extract

Transfer to a blender

Blend, adding 2–4 tbsp milk as needed, until smooth but still thick

The consistency should be pourable but dense, like a thick smoothie

Store in an airtight container in the refrigerator for up to 5 days. It thickens as it refrigerates and will need some stirring with hot espresso to loosen up for the next latte.

Add 2 tbsp banana bread concentrate to a glass

Pour a double shot of hot espresso directly over the concentrate

Stir until smooth and fully combined

Fill the glass with ice

Pour in 1/2–1 cup milk of choice

Stir lightly and taste, adjusting as needed