This simple banana milk is a nut-free and dairy free milk alternative that’s made with just 2 ingredients. You can get creative with optional ad-ins and enjoy it poured over cereal or just as a drink on its own!
Banana milk! If you’ve never heard of it before, it might seem kind a bit different. But hear me out! It’s a really simple two ingredient milk made from just bananas and water! You can get fancy if you like, but really all you need is the bananas and water.
It’s nut free, making it perfect for those with allergies, incredibly cheap and takes all of 2 minutes to prepare.
You may have heard of the popular Korean banana milk, which is essentially banana flavored milk. It mostly contains just milk, sugar and a little but of banana juice for flavor.
The only essential ingredients in this recipe are bananas and water, but I like to add a bit of maple syrup for sweetness and cinnamon for flavor.
This homemade milk is my take on the classic and you are in complete control of the ingredients! You can make it sweet and really creamy like the classic Korean version, or leave it plain and simple.
Add the banana and water or milk to a high speed blender. I suggest using frozen banana to ensure the milk is really creamy, but if you forgot to freeze it, fresh will be fine.
Process until completely smooth, about 1 minute.
Add in any of the optional ad-ins of your choice and blend again, or leave as is. I like adding in a few tablespoons of coconut cream, vanilla extract and maple syrup for sweetness.
Korean banana milk is intended to just be a drink, but you can also pour this recipe over cereal, granola, or use it as the base of a smoothie.
It’s best served fresh, so unlike some other non-dairy milks, I don’t recommend making a big batch to keep in the fridge. If you just have a few frozen bananas on hand though, you can whip it up any time!
However, if you make too much, you can keep it in the fridge for up to 48 hours, but you will notice some separation and slight discoloration as time goes by.
Just give it a good shake or stir and you should be good to go.
Fresh vs. frozen
If you forget to freeze your bananas, just use fresh, but decrease the amount of water to 1/2 cup and add in a small handful of ice.
Keep in mind this is banana milk and not a banana smoothie, so it won’t be thick like a smoothie. However, if that’s more what you’re in the mood for, just use 2 frozen bananas in place of 1 and it will thicken it right up.
Be sure to use ripe bananas to get all the natural sweetness they offer. However, if you want it more sweet, just add in a couple of pitted dates or some honey or maple syrup.
The coconut cream is totally optional, but it makes the banana milk much creamier, which I love! The frozen banana will add plenty of creaminess on its own as well.
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by: claire cary
- 1 ripe banana fresh or frozen, see notes
- 1 cup non-dairy milk or water
- 1 tsp vanilla extract recommended
Optional Ad-Ins :
- 1-2 tbsp maple syrup recommended
- 2 tbsp coconut cream
- ½ tsp cinnamon
- 2 tbsp nut butter
- Add the banana and water or milk to a high speed blender.
- Process until completely smooth, about 1 minute. If it's too thick for your liking, just add in more water.
- Add in any of the optional ad ins of your choice and blend again, or leave as is.
- Enjoy as a drink, over cereal or as the base of a smoothie!