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Creamy refreshing Korean banana milk is a five minute treat that tastes like a childhood favorite but with more real banana flavor and less artificial sweetness. This easy homemade version uses simple ingredients and is my go to drink for a quick breakfast or a cooling afternoon snack.
I made a double batch the first time and it vanished in minutes Now it is on permanent rotation whenever bananas are spotted and soft
Ingredients
- Ripe bananas: Choose deeply spotted bananas for the sweetest result Overripe is best for maximum natural sweetness
- Cold milk: Any kind you love Dairy gives creaminess Oat or almond for vegan or lighter feel Look for cold fresh milk for best flavor
- Sugar or honey: For sweetness If using honey go for a light mild variety
- Vanilla extract: Optional For rich almost custardlike depth Pure vanilla if available really lifts this drink
- Salt: A pinch wakes up the banana flavor Fine sea salt dissolves best
- Ice cubes: Optional Makes it extra frosty Use clean filtered ice
Step by Step Instructions
- Peel and Prep the Bananas:
- Peel your ripe bananas and slice them into thick coins This helps them blend smoothly and evenly
- Optional Freeze for Creaminess:
- For a milkshake feel spread the banana slices on a tray and freeze for at least 30 minutes before blending
- Blend the Ingredients:
- Add banana slices cold milk your favorite sweetener vanilla extract and salt to your blender Blend on high for at least thirty seconds until the drink is ultra smooth and foamy No chunks should remain
- Taste and Adjust:
- Give it a taste Add a touch more sweetener or a little milk if you like it lighter Blend a few seconds more
- Serve Cold:
- Pour into glasses over ice if you want it extra chilled Enjoy right away as the fresh banana flavor shines immediately
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Bananas are my go to fruit My kids love helping slice and drop them in the blender and they claim no store bought banana milk comes close
Storage Tips
Banana milk tastes best freshly blended as the flavor is brightest Bananas tend to darken with time so if you need to store it chill it in a sealed jar for up to one day Always shake or stir before serving
Ingredient Substitutions
For a vegan treat use oat or almond milk Swap honey for maple syrup Sugar can be white cane or turbinado Skip the vanilla or use a tiny bit of pure almond extract for a twist
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Serving Suggestions
Serve over plenty of ice for a refreshing summer drink Try topping it with a sprinkle of cinnamon or a spoonful of whipped cream For breakfast pair with a slice of toasted brioche or use as the base for a smoothie bowl
Cultural Context
Korean banana milk first appeared in the 1970s as a sweet treat for kids and is now a much loved comfort drink across generations This homemade version puts the real fruit back at center stage
Recipe FAQs
- → What type of bananas work best?
Use ripe bananas with brown spots for the sweetest flavor and best creamy texture.
- → Can I use plant-based milk?
Absolutely! Almond, oat, or soy milk work well and keep the drink dairy-free.
- → How do I adjust sweetness?
Add sugar or honey to taste. Start with 1 tablespoon and adjust as needed.
- → Do I need to freeze bananas?
Freezing is optional but gives a thicker, colder beverage—perfect for summer.
- → What else can I add for flavor?
Try a dash of vanilla extract for depth, or add a pinch of salt to boost the banana flavor.
- → How long does banana milk keep?
For best taste and texture, enjoy immediately. If needed, store covered in the fridge up to one day.