Korean Banana Milk Glass (Print)
Silky banana milk blended with ripe bananas, sweetened condensed milk, and creamy dairy or plant-based milk.
# Ingredients:
→ Banana Milk Base
01 -
3 medium overripe bananas (approximately 375–382 grams), sliced
02 -
160 ml whole milk or plant-based milk
03 -
13–26 grams (1–2 tablespoons) granulated sugar, to taste
04 -
80 ml sweetened condensed milk (1/4–1/3 cup), adjusted to preference
05 -
2 ml (1/2 teaspoon) vanilla extract, optional
→ Banana Milk Assembly
06 -
720 ml whole milk or plant-based milk
07 -
1–2 medium overripe bananas, finely cubed, optional
# Steps:
01 -
Peel and slice 3 medium overripe bananas. Place the slices in a large mixing bowl or heat-resistant measuring jug.
02 -
If added texture is desired, finely cube 1 to 2 extra bananas and set aside for later.
03 -
Add 160 ml milk, granulated sugar to taste, sweetened condensed milk, and vanilla extract (if using) to the sliced bananas. Blend with an immersion blender until the mixture is smooth and uniformly combined.
04 -
Transfer the banana milk base to a large beverage container. Pour in 720 ml milk and mix thoroughly with a spoon.
05 -
Stir in reserved cubed bananas to introduce extra texture, if using.
06 -
Refrigerate for several hours to allow flavors to meld and beverage to cool thoroughly. Alternatively, serve immediately over ice.
# Additional Notes:
01 -
For enhanced flavor and smooth consistency, use fully ripe, spotted bananas.
02 -
Banana milk can be stored in a sealed container in the refrigerator for up to 3 days.
03 -
Remainining condensed milk should be kept refrigerated in an airtight container for up to 4 weeks.
04 -
Banana milk complements cereal, smoothies, or warm oatmeal.
05 -
For blender preparation, combine all ingredients except cubed bananas and blend until silky; stir in cubed bananas after blending.