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Korean Banana Milk Glass

Featured in Start Your Day with Perfect Breakfast Recipes.

Whip up this mellow Korean banana milk that’s packed with flavor. You toss together ripe bananas, any milk you’ve got, a pinch of sugar, and a splash of condensed milk. Mix in chopped banana if you’re after a bite here and there. Pop some ice in for a cold sip, or serve straight from the fridge. The best taste comes from bananas that have turned spotty. Stash leftovers in a jar in the fridge, and it stays tasty for about three days. Pour it over cereal, swirl into smoothies, or just chill with a glass on its own. Super quick to make and really easy to change up how sweet or chunky you want it—it's a fun treat for banana fans whenever you want.

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Updated on Fri, 30 May 2025 11:44:20 GMT
Glass filled with creamy Korean banana milk sitting on a table. Pin it
Glass filled with creamy Korean banana milk sitting on a table. | homedeliciousrecipes.com

Nothing beats the cozy nostalgia of sipping on a chilled glass of Korean banana milk. As a kid, I always reached for those yellow cartons whenever we went to the Asian grocery store. Now it’s super easy to whip up at home, and I love being able to adjust how sweet and banana-y it turns out. This homemade version has that same creamy flavor but is even richer and you know exactly what's in it!

I first started throwing this together when my usual snack lineup bored me. The first time, my family polished off the whole pitcher in minutes. Now it’s something we blend up every week!

Dreamy Ingredients

  • Whole or any plant-based milk: makes everything rich and creamy—dairy-free options totally work
  • Overripe bananas: these make it thick and sweet, so get the spotty kind you might want to toss
  • Sweetened condensed milk: this is what gives that thick, classic flavor and silky mouthfeel—pick a glossy, good one
  • Vanilla extract: adds a bit of bakery scent (pure is awesome, but you can skip if you want)
  • Extra bananas chopped tiny: if you’re into some chew, toss these in at the end
  • Plain sugar: sweeten it up exactly the way you like it

Easy Step-by-Step Guide

Chill or Serve Cold:
You can serve right over ice if you’re in a hurry, or pop it in the fridge for a few hours to get super cold and let those flavors really blend.
Add More Banana Chunks (Optional):
Toss in little banana cubes if you’re into texture. Just chop one or two extra bananas, stir them in, and it’s way more fun to drink.
Mix with Milk:
Grab a big jar or pitcher. Pour in your banana milk blend. Add three cups of cold milk, stir it all together, and see if it’s as sweet or rich as you want. Add more sugar or condensed milk if needed.
Make the Banana-Milk Blend:
Throw your banana coins, around two-thirds cup milk, a bit of sugar, sweetened condensed milk, and a dash of vanilla into a bowl. Use a stick blender or regular blender to get it totally smooth—aim for something pale and shiny with no banana chunks left.
Prep the Bananas:
Grab three super-ripe bananas. Peel and slice them into rounds—the riper, the better for the best blend and flavor.
A glass of Korean banana milk on a table. Pin it
A glass of Korean banana milk on a table. | homedeliciousrecipes.com

The best bit is getting to use up bananas that would usually end up in the bin. My kid asked for extra chunks once, and now we do it every time. Making this for lazy weekend breakfasts is one of my favorite traditions.

Keep It Fresh

Pour your banana milk into a jar or pitcher with a tight lid and store it in the fridge. It'll taste great for up to three days. If you see it separate, no worries—just shake it up before you pour. Leftover condensed milk? It’ll last about a month if you stash it in an airtight container in the fridge.

Change It Up

Want it less rich? Use more bananas and half the condensed milk. Going dairy-free? Any unsweetened plant milk will do. If you’re into natural sweeteners, swap the sugar for honey or maple syrup. Don’t like vanilla? Leave it out or try a bit of almond extract for a change.

A glass of Korean banana milk on a table. Pin it
A glass of Korean banana milk on a table. | homedeliciousrecipes.com

Serving Ideas

This is best when ice-cold. Pour over ice cubes for an extra cool treat. Splash some over breakfast cereal or granola for a sweet snack. Want to go big? Blend it with ice cream for a banana milkshake, or pour onto your oatmeal for breakfast.

Background & Traditions

Korean banana milk first popped up in the '70s. It quickly turned into a comfort drink everyone in Korea knows and loves. Those cute pastel cartons bring back memories, but making it fresh at home means you get to enjoy all that fun with even better flavor right in your kitchen.

Frequently Asked Questions

→ What kind of bananas should I grab for this?

Go for bananas with lots of brown spots and super soft insides—those make the drink extra rich and tasty.

→ Will nondairy milk work here?

Totally. Any milk, like soy, oat, or almond, turns out great if you want to skip the dairy.

→ Can I make this less or more sweet?

You sure can! Just tweak the sugar or the condensed milk until it’s how you like it.

→ How long will this banana drink last?

Stick your banana milk in an airtight jar in the fridge. It’ll taste good for up to three days.

→ How else can I drink this banana milk?

Try it over breakfast cereal, blend some into a smoothie, sip it cold with ice, or drink it right from the glass!

→ Should I blend or just stir everything?

For a really smooth drink, blend everything. If you wanna mix in chunks, blend first, then toss in banana pieces at the end.

Korean Banana Milk Glass

Smooth banana milk gets whipped up with spotted bananas, plenty of rich milk, and a splash of sweet condensed milk.

Prep Time
10 Minutes
Cook Time
~
Total Time
10 Minutes

Category: Breakfast & Brunch

Difficulty: Easy

Cuisine: Korean

Yield: 4 Servings (Makes about 4 big glasses)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Banana Milk Base

01 About 375–382 grams (3 ripe bananas), chopped up
02 Sweetened condensed milk, 80 ml (just under 1/3 cup) or to your taste
03 13–26 grams (1 or 2 tablespoons) sugar, more or less as you like
04 2 ml vanilla extract (half a teaspoon), only if you want
05 160 ml whole or plant-based milk

→ Banana Milk Assembly

06 1 or 2 extra ripe bananas, tiny cubes, toss them in if you'd like more texture
07 720 ml plant milk or regular milk

Instructions

Step 01

If you want it cold, pop it in the fridge for a bit, or just pour it over ice and drink up.

Step 02

Toss in those banana cubes if you want a bite in your drink.

Step 03

Dump your banana base into the big jug. Add the rest of the milk. Stir it well.

Step 04

Blend the chopped bananas with sugar, condensed milk, 160 ml milk, and vanilla (if you're using it). Grab your stick blender and mix till everything's really smooth.

Step 05

Chop up extra bananas into tiny bits now if you like a little chunkiness. Set them aside for later.

Step 06

Start by peeling the bananas. Chop 'em into pieces and dump them in a big bowl or measuring cup.

Notes

  1. Pick bananas that are covered in brown spots for the sweetest, smoothest drink.
  2. Stick your banana milk in a jar or container with a lid. It'll keep in your fridge for up to three days.
  3. Any leftover condensed milk? Just stash it in a lidded tub in your fridge—good for a month.
  4. Goes awesome poured over cereal, into oatmeal, or even mixed into your smoothie.
  5. If you're using a big blender, blend everything except the banana cubes until super creamy, then add in the extra fruit at the end.

Tools You'll Need

  • Stick blender or a regular blender
  • Big bowl or a jug that can take the heat
  • Jug or pitcher for serving
  • Mixing spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy or dairy subs (double-check if sensitive to stuff in plant milks)
  • Some plant milks could have nuts or soy in them

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 154
  • Total Fat: 3.1 g
  • Total Carbohydrate: 29 g
  • Protein: 3.9 g