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Dreamy Korean Banana Milk Glass

Category: Sweet Treats to Satisfy Any Craving

You’re in for a treat with this super smooth Korean banana milk. It's got blended ripe bananas, milk (any kind works), a little sugar, and some sweetened condensed milk. Throw in chopped banana pieces after blending if you like a bit of chew. Make sure it’s nice and cold—serve over ice or chill it first. Want bolder banana flavor? Let your bananas get good and spotty. Pop any leftovers in a container in the fridge—they’ll keep for 3 days. Sip by itself, pour it on your cereal, or toss it in a smoothie. It comes together fast, and you can adjust the sweetness or chunkiness however you want. It’s a super easy way to make the most of bananas, any day.

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Dana
Updated on Fri, 30 May 2025 11:38:55 GMT
A glass of chilled Korean banana milk sits on a table. Pin
A glass of chilled Korean banana milk sits on a table. | chefsnaps.com

Korean banana milk makes me think of childhood and those fun trips to the store, always begging for that sunny yellow carton. Now I whip it up at home in no time, dialing up the banana flavor or sweetness just how I want. It’s smooth, creamy, and honestly beats anything I’ve grabbed off the shelf.

I whipped this up when snack time was getting boring at home. Everybody drank their fill right then and there, and now we make it weekly.

Dreamy Ingredients

  • Extra ripe bananas: super sweet and creamy—those brown-spotted ones are perfect
  • Plant-based or whole milk: gives it richness and works well for non-dairy folks too
  • Condensed milk (sweetened): guarantees it turns out ultra creamy, just like the classic Korean style—look for the thickest one
  • Sugar (regular): lets you sweeten things up just how you want
  • Vanilla (extract): brings a cozy dessert smell; totally optional but extra nice
  • Extra finely diced bananas: stir these in at the end to get a little chew in every sip (only if you love more texture!)

Simple Step Guide

Wait to Chill:
If you want it super cold, pop it in the fridge for a few hours or pour over plenty of ice to drink it now.
Add the Chunks:
If you crave some bites, chop up another banana or two extra small and mix those pieces in at the end. It makes it way more fun to drink.
Pour in the Milk:
Add three cups of cold milk to your banana milk base and stir like crazy—it all needs to blend so it’s the right sweetness and smoothness. Taste and toss in more condensed milk or sugar if you want it even richer.
Blend Your Base:
Pop those banana slices in your blender with the rest: two-thirds cup milk, a little sugar (one or two tablespoons), a quarter to a third cup of that sweet condensed milk, and vanilla if you’re using it. Blend until there’s no lumps and it’s super silky.
Cut Up Bananas:
Peel three really spotted bananas and slice ‘em up. These mushy ones are easiest to blend and taste the sweetest.
A cold glass of Korean banana milk on a surface. Pin
A cold glass of Korean banana milk on a surface. | chefsnaps.com

I love knowing I’m putting overripe bananas to good use with this. My kiddo once demanded we add extra banana bits and now it’s a little tradition. Every weekend breakfast just feels a bit more special when we mix it up together.

Keeping It Fresh

Pour your banana milk into a sealed jug or jar and stash it in the fridge. You’ve got about three days before it starts losing its flavor. It’s normal to see some separation—just shake or stir it before you pour. Leftover condensed milk will be fine in a tightly closed container for about a month in the fridge.

Easy Ingredient Swaps

Want it lighter? Use less condensed milk and add an extra banana or two for a thick feel. Any unsweetened plant milk is fine instead of dairy. Sweeten things up with honey or maple syrup instead of sugar. Swap vanilla for almond extract if that’s what you like.

A cold glass of Korean banana milk on a surface. Pin
A cold glass of Korean banana milk on a surface. | chefsnaps.com

Tasty Ways to Serve

Banana milk really hits different straight out of the fridge or poured onto ice. Pour some over your favorite cereal for a cozy snack or blend with ice cream if you’re craving a fast banana shake. Tastes awesome drizzled over oatmeal too.

Background Scoop

This drink has been a classic in Korea since the 1970s—people love the nostalgic pastel color and those cute cartons. Making it at home brings all that happy, comforting energy right to your kitchen and the fresher banana flavor is always a win.

Recipe FAQs

→ Which bananas work best if I'm making this drink?

Go for bananas that are nice and ripe with brown spots—they pack the best sweetness and cream in every sip.

→ Can I swap dairy for plant-based milk here?

Definitely! Almond, oat, soy, or whatever non-dairy milk you love will do great. Just use what you like most.

→ How do I tweak how sweet this banana milk gets?

No problem. Pour in as much sweetened condensed milk or sugar as you want. Taste as you go until it’s just right for you.

→ How long will banana milk last in the fridge?

Stick it in a container with a lid and chill. It’ll stay fresh and tasty for around 3 days tops.

→ Got any cool ways to serve this banana milk?

Drink it icy cold, use it for cereal or oatmeal, or toss some in a smoothie for a tasty twist.

→ Should I blend the banana milk or simply mix it up by hand?

Blending makes it so smooth. If you like bits of fruit, stir in chopped banana at the end instead.

Banana Milk Glass

Creamy banana milk whizzed with sweetened condensed milk, ripe bananas, and your favorite milk—dairy or not.

Preparation Time
10 min
Cooking Time
~
Total Time
10 min
By: Dana

Category: Desserts

Difficulty: Easy

Cuisine: Korean

Yield: 4 Servings (Around 4 glasses)

Dietary Preferences: Vegetarian, Gluten-Free

Ingredients

→ Banana Milk Starter

01 3 ripe bananas (medium, about 375–382g), cut into slices
02 160 ml whole or nondairy milk
03 1–2 tablespoons (13–26g) white sugar, add to your liking
04 80 ml (1/4–1/3 cup) condensed milk, sweetened, use more or less as you like
05 1/2 teaspoon (2 ml) vanilla, throw it in if you want

→ Mix-ins and Build

06 720 ml dairy or plant-based milk
07 1–2 ripe bananas, diced super small, optional

Steps

Step 01

Chop up 3 ripe bananas. Drop those slices into a big bowl or jug that can handle some heat.

Step 02

If you wanna add a bit more bite, cut 1 or 2 more bananas into tiny pieces. Just stash those for later.

Step 03

Toss milk, as much sugar as you like, condensed milk, and (optional) vanilla in with the banana slices. Grab an immersion blender and blend it all until it’s nice and smooth.

Step 04

Move your banana mix to a big pitcher. Add the 720 ml milk and stir it all together with a spoon.

Step 05

Drop in your tiny banana cubes for extra chew if you want and stir them in.

Step 06

Pop it in the fridge so it chills and the flavors get together, or just pour it right over some ice and drink up.

Notes

  1. Super ripe, spotty bananas will give you the best flavor and creamy vibe.
  2. Keep the drink in a sealed container in your fridge and it'll last around 3 days.
  3. Leftover condensed milk? Stick it in the fridge with a tight lid and it’s good for about 4 weeks.
  4. Tastes great with cereal, blended into smoothies, or poured over oatmeal.
  5. Using a blender? Blend everything but the mini banana cubes first—just add those at the end if you want them.

Required Tools

  • Hand blender or regular blender
  • Big mixing bowl or heatproof measuring jug
  • Pitcher or big container for serving
  • Spoon

Allergen Information

Check every ingredient for potential allergens, and consult a healthcare professional if uncertain.
  • Has dairy or milk alternatives (plant milks may have other allergens, check the label)
  • Some plant milks might include nut or soy traces

Nutritional Details (Per Serving)

These details are for reference purposes and don't replace professional medical advice.
  • Calories: 154
  • Fats: 3.1 g
  • Carbohydrates: 29 g
  • Protein: 3.9 g