Bananas in Coffee Bean Syrup Recipe

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.