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Korean banana milk that's rich and cool is a nostalgic five minute boost loaded with real banana taste and way less fake sugar than what you find on store shelves. It’s super easy to whip up at home. Just the thing when you want breakfast fast or a chilly sweet sip in the afternoon.
First time I tried it I doubled up. It disappeared before I could blink. Now if bananas are looking spotty, this is on repeat in my kitchen.
Delicious Ingredients
- Ripe bananas: Go for bananas heavy with brown spots for natural sweet flavor Super ripe does the trick best
- Chilled milk: Any milk works Dairy gets it creamy, try almond or oat for a vegan style. Use very cold milk for great taste
- Honey or sugar: Sweetens things up If you’re using honey stick with a light one
- Vanilla extract: Totally up to you Adds a cozy, almost pudding like depth Use the real stuff if you can for a flavor boost
- Pinch of salt: A dash brings the banana flavor alive Fine sea salt melts in easily
- Ice cubes: If you want it extra cold, toss in a few cubes, just use clean water for the best taste
Simple How To
- Serve Over Ice:
- Pour it straight into your cups with some ice if you're after a frosty drink. Sip as soon as you blend so the banana taste is at its peak
- Taste Test:
- Try a sip. If you want more sweetness or lighter milk, feel free to adjust and blend for a few more seconds
- Blitz Everything:
- Place sliced bananas with your milk, sweetener, a tiny bit of vanilla, and some salt into a blender. Let it rip on high for about half a minute until it looks totally smooth and fluffy. No lumps allowed
- Optional Freeze Magic:
- For a smoothie vibe, freeze your banana slices on a tray for at least 30 minutes before blending
- Chop Bananas:
- Peel those ripe bananas and cut them into thick coins. They blend better that way
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Bananas are always my number one fruit. My kids love pitching in—peeling, slicing, and tossing them in the blender. They keep saying the store stuff can’t beat our homemade version.
Best Way to Store
Tastes brightest straight after blending. If you must save it, pour into a jar with a lid and chill for a day. Bananas can turn dark so give it a good shake before pouring next time.
Easy Swaps
Want to keep it plant based? Grab oat or almond milk. Honey out? Maple syrup is great. Sugar can be cane, white, or raw. Ditch vanilla or try just a drop of almond extract for a spin.
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Fun Ways to Serve
Go wild with lots of ice for an instant summer cooldown. Fancy it up with a sprinkle of cinnamon or a dollop of whipped cream. Try it with thick brioche toast for breakfast or pour over a smoothie bowl for something different.
About This Classic
This classic Korean drink showed up in the 70s for kids and soon became everyone's favorite comfort sip. The homemade take makes real bananas the star of the show, just like it should be.
Frequently Asked Questions
- → What kind of bananas should I pick?
Go with bananas that look speckled and a bit brown—that’s what gives the smoothest blend and packs in natural sweetness.
- → Can I make this with plant milk?
For sure! Oat, soy, or almond milk keep it creamy and dairy-free, so just use what you like.
- → How can I make it sweeter?
Start by tossing in a tablespoon of honey or sugar. If you want it sweeter, just add a little bit more until it’s right for you.
- → Is it okay to use frozen bananas?
You don’t have to, but using frozen bananas makes a super thick, chilled drink—perfect when it’s hot out.
- → Any way to add more flavor?
Pop in a splash of vanilla for extra depth, or shake in some salt so that banana flavor really pops.
- → How long will it last in the fridge?
Honestly, it tastes best right away. But if you need to keep it, tuck it into the fridge (covered) and finish it within a day.