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This cool and creamy Korean banana milk takes just five minutes to whip up. Think of it as a nostalgic classic, only here you actually taste the banana and skip that fake sweetness. I keep these simple ingredients handy for fast mornings or a breezy snack when it's warm out.
The first time I tried this, I doubled the mix and somehow it disappeared in no time. Now, whenever I spot some spotted bananas, this is on repeat.
Delicious Ingredients
- Ice cubes (optional): Make it super chilly, just toss in some good ice for a frosty sip
- Pinch of salt: Just a little bit really makes the banana shine. Sea salt melts right in, so that's my pick
- Vanilla (if you want): For a cozy, pudding-like kick. Pure vanilla is best, but skip if you want
- Sugar or honey: Sweeten it up your way. If honey's your thing, grab a mild one
- Cold milk: Use any milk you love. Cows for creaminess, oat or almond for lighter or vegan vibes. Super cold is key
- Super ripe bananas: Bananas with lots of spots are perfect. Go overripe if you want all the sweetness
Easy Steps
- Serve and Enjoy:
- Pour into a glass over ice and sip right away while the banana flavor pops
- Tweak the Taste:
- Take a taste and add more milk or sweetener if it needs it, give it another quick blend
- Blend It All Together:
- Throw the banana slices, cold milk, sweetener, vanilla, and salt in your blender. Go on high until it's frothy and totally smooth
- Chop Bananas:
- Peel the bananas and chop them into thick coins so they blend easily
- Freeze Bananas First (optional):
- Spread banana slices on a tray and freeze for a milkshake-like chill for about half an hour
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Bananas are always in my basket. My kids love tossing them in the blender and they'll tell you homemade is way better than anything from the store.
Keeping It Fresh
Banana milk tastes best right after blending, when it's brightest and creamiest. If you store extras, tuck it in the fridge with a tight lid for a day—just be aware it'll darken a bit. Stir or shake well before you pour again.
Swaps & Alternatives
Oat or almond milk works great instead of dairy for vegan versions. Maple syrup can step in for honey. White, cane, or turbinado sugar—it all works. If you want a twist, go for a drop of almond extract or leave out the vanilla.
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Serving Ideas
Pour over lots of ice for a cool-down, or try dusting with cinnamon or topping with whipped cream. Awesome next to toasty brioche for breakfast, or stir into a smoothie bowl base.
Origins & Meaning
This started in Korea back in the '70s, made for kids and now loved by everyone. Making it at home means you get real fruit flavor up front.
Recipe FAQs
- → What type of bananas work best?
Grab bananas with plenty of brown spots—they’re way sweeter and give you the best texture.
- → Can I use plant-based milk?
Of course! Go with almond, soy, or oat milk to keep things dairy-free and still delicious.
- → How do I adjust sweetness?
Sweeten it any way you like. Try 1 tablespoon sugar or honey and toss in more if you want it sweeter.
- → Do I need to freeze bananas?
Only if you want a thicker, extra-cold treat. Frozen bananas turn it icy and are awesome on hot days.
- → What else can I add for flavor?
Splash in a bit of vanilla or just a little salt—it really makes the banana pop even more.
- → How long does banana milk keep?
It’s best freshly made, but you can put it in the fridge for a day if you cover it up.