📝 About This Recipe
Inspired by the iconic bottled treats found in every Korean convenience store, this homemade Banana Milk is a nostalgic, creamy revelation. We elevate the humble fruit by using overripe bananas for deep sweetness and a touch of pure maple syrup to mimic the classic caramel-like undertones. It is a wholesome, refreshing beverage that balances the richness of whole dairy with the bright, tropical aroma of fresh fruit.
🥗 Ingredients
The Fruit Base
- 2 large Overripe Bananas (Look for heavy brown spotting for maximum sweetness)
- 1/2 cup Frozen Banana Slices (Helps achieve a chilled, frothy texture without ice dilution)
The Dairy & Liquid
- 2 cups Whole Milk (Cold, preferably organic for the best flavor)
- 2 tablespoons Heavy Cream (Adds a luxurious, velvety mouthfeel)
- 1/4 cup Filtered Water (To adjust consistency if too thick)
Sweeteners & Aromatics
- 1 tablespoon Pure Maple Syrup (Provides the signature 'toasted' sugar note)
- 1/2 teaspoon Pure Vanilla Extract (Enhances the floral notes of the banana)
- 1 pinch Fine Sea Salt (Balances the sugars and brightens the profile)
- 1 pinch Ground Cinnamon (Optional, for a warm finish)
Garnish
- 4 slices Fresh Banana Rounds (For glass decoration)
- 2 pieces Mint Sprig (For a pop of color)
👨🍳 Instructions
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1
Begin by peeling your overripe bananas. Break them into smaller chunks to ensure they blend evenly without leaving fibrous lumps.
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2
Place the fresh banana chunks and the frozen banana slices into the canister of a high-speed blender.
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3
Pour in the cold whole milk and the heavy cream. The cream is the secret to achieving that 'commercial' richness at home.
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4
Add the maple syrup, vanilla extract, and that crucial pinch of sea salt to the blender.
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5
Secure the lid tightly and start the blender on its lowest speed setting, gradually increasing to high.
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6
Blend on high for a full 45-60 seconds. You are looking for a completely homogenous, frothy liquid with no visible fruit particles.
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7
Stop the blender and check the consistency. If it feels too thick, add the 1/4 cup of filtered water and pulse briefly to combine.
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8
Taste the milk. If your bananas weren't quite sweet enough, add an extra teaspoon of maple syrup and pulse again.
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9
Prepare two tall glasses by chilling them in the freezer for 5 minutes prior to serving.
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10
Pour the banana milk into the chilled glasses, allowing the foam to settle at the top for a beautiful latte-like appearance.
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11
Garnish with a thin slice of fresh banana on the rim and a tiny dusting of cinnamon if desired.
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12
Serve immediately while ice-cold for the most refreshing experience.
💡 Chef's Tips
Use bananas that are almost completely black; the starch has converted to sugar, providing the best flavor. For a dairy-free version, substitute whole milk with extra-creamy oat milk to maintain the density. Avoid using ice cubes in the blender, as they will water down the intense banana flavor; use frozen banana chunks instead. If you want a perfectly smooth 'bottled' texture, pour the finished drink through a fine-mesh sieve to remove any tiny fibers. Consume this drink immediately, as fresh banana milk will oxidize and turn slightly brown if left to sit for more than 30 minutes.
🍽️ Serving Suggestions
Pair with a spicy Korean snack like Tteokbokki to cool down the palate. Serve alongside a warm slice of toasted brioche or milk bread. Enjoy as a post-workout recovery drink due to the potassium and natural sugars. Pack in a thermos for a nostalgic afternoon pick-me-up. Serve with a side of lightly salted almonds to contrast the sweetness.