This homemade Korean banana milk is my feel-good, dairy-free take on the classic. It’s light, naturally sweet, and made with simple ingredients you likely already have on hand.
If you love creamy, plant-based drinks, don’t miss my Korean Strawberry Milk—just as nostalgic, with real strawberries and no refined sugar. Or try my Date-Sweetened Horchata for a refreshing cinnamon twist—made from pantry staples and naturally sweetened with dates.
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After twenty years of testing dairy-free alternatives and genuinely appreciating authentic flavors, this one’s a favorite.
If you’ve ever had Binggrae’s banana milk, you know how good it is—but it leans pretty heavily on added sugar and flavoring to get that banana taste.
This homemade version is the one we make all the time in our house. Just ripe banana, plant milk, water, and a little maple syrup if you want it sweeter. That’s it.
I’ve tested this every which way — fresh bananas, frozen ones, different plant milks, no sweetener, extra sweetener… all of it.
This combo is the one we keep coming back to. My kids love it first thing in the morning. I like mine with a pinch of cinnamon or cardamom when I want something warm and spiced.
I almost always freeze the banana because it turns the drink into a dreamy, cold milkshake-smoothie hybrid that’s hard to stop sipping!
This is one of those recipes that seems almost too simple to be this good. But once you make it, you’ll understand.
What Is Korean Banana Milk?
Korean banana milk is a creamy, sweet banana-flavored drink made popular by Binggrae, Korea’s most iconic version. It’s made with dairy, sugar, and artificial flavoring—delicious, but not necessarily in alignment with clean eating.
This homemade version keeps the nostalgic flavor and creamy texture—but skips the dairy and artificial additives.
It’s the kind of recipe that feels like a treat, but one you’ll feel good about drinking.
Why this recipe works
Here’s why this version works so well — and why it’s always on repeat.
- Overripe bananas for natural sweetness: The more spots, the better. As bananas ripen, starches break down into sugars—so you get rich banana flavor without added refined sugar.
- Plant-based milk for customizable creaminess: Oat milk gives a classic creamy finish. Cashew makes it richer. Soy adds protein. Use what fits your taste or nutrition goals. I always use oat milk when I make this, but it’s up to you!
- A pinch of salt: It’s subtle, but just enough to bring balance and make the flavor pop, especially if your milk is unsweetened.
- Blends smooth in seconds: A ripe banana and any decent blender is all you need.
- Flexible base and endless variations: You can easily add spices, protein, or seeds to make it your own. It’s a fast, forgiving recipe that always turns out.
Ingredients & substitutions
Here’s what you’ll need to make this simple banana milk recipe:
- Ripe banana – The riper the better. More brown spots mean natural sweetness and better flavor.
- Plant-based milk – Oat, soy, cashew, or almond milk all work. Oat is creamy and closest to the classic version, soy adds protein, cashew gives extra richness, or for a lighter option, use almond or even rice milk.
- Water
- Maple syrup (optional) – Adds sweetness, though if your banana is very ripe, you may not need to add any at all. Substitute with agave nectar or date syrup.
- Pure vanilla extract – You can skip it, but I highly recommened adding it for subtle depth.
- Cinnamon – For warmth.
- Sea salt – To bring out all the flavors.
How to make Korean Banana Milk
Find the full printable recipe with measurements below in the recipe card.
Add all ingredients to a blender
To a blender, add banana, dairy-free milk, water, salt, vanilla extract, optional maple syrup, cinnamon, and any optional add-ins.
Blend until smooth and creamy
Blend on high until smooth and pourable.
Adjust to taste & serve
Add more maple syrup if needed. Now’s also the time to blend in cardamom or other add-ins. Pour into a glass with ice and enjoy!
Tested tips for best results
After making countless batches of homemade banana milk, I've learned a few things along the way.
- Use overripe bananas: More brown spots mean more sweetness, less starchy flavor.
- Chill for a frosty treat (or use frozen bananas!): Pre-sliced frozen banana makes it cold, thick, and creamy — no ice needed.
- Add chia or hemp seeds for a nutrient boost: A boost of fiber and healthy fats. Just add a splash more water if it thickens.
- Experiment with flavors: Beyond cinnamon and cardamom, a tiny pinch of ginger for a warming kick, or a swirl of cocoa powder or strawberry powder for a banana-chocolate or strawberry milk fusion!
- Smoothness: Use a high-speed blender or soak cashews if your blender isn’t super powerful.
- Start light on sweetener: Taste after blending. A ripe banana may be sweet enough on its own.
If you love bananas as much as I do, make sure to check out my Banana Bread Overnight Oats, Banana Pancakes, or my Banana Peanut Butter Smoothie!
Variations & ideas
This dairy-free banana milk is incredibly versatile — here are some of my favorite ways to mix it up:
- Nut-Free Option: Use oat, soy, or rice milk and skip the optional cashews.
- Flavor add-ins: Try cinnamon, cardamom, ginger, cocoa powder, or freeze-dried strawberry powder for a fun twist.
- Nutrition boosters: Add chia seeds, hemp seeds, or a scoop of vegan protein powder (I like Sunwarrior’s vanilla protein powder).
- Smoothie base: Makes a great liquid base for smoothies. We love it in this strawberry smoothie, and it pairs beautifully with peanut butter for a more filling blend.
- Breakfast companion: Pour it over cereal, granola, or into your morning oatmeal. So simple, so good.
- Quick snack pairing: A chilled glass with a handful of nuts or a rice cake is a great afternoon pick-me-up.
- Post-workout refuel: Blend in some vegan protein powder and enjoy cold — it’s a refreshing, restorative way to replenish.
- Warm and cozy: Gently heat on the stove (don’t boil!) and add a pinch of cinnamon for a soothing evening treat.
Storage instructions
Banana milk tastes best right after blending when it’s cold, creamy, and at peak flavor.
- Refrigerator: Store any leftover banana milk in a sealed jar or airtight conotainer in the fridge for up to 2 days. Some natural separation is normal, just shake or stir before serving. To help it stay bright, fill your jar to the top and seal it tight. A few drops (just a few) of lemon juice can also slow browning without affecting the taste.
- Freezing: Freeze in ice cube trays and blend later for a slushy-style drink! Or pop them into a smoothie for a delicious creamy banana boost!
- Make ahead: Since it only takes a minute to blend, I usually make it fresh. But you can slice and freeze bananas in advance, then blend straight from frozen when you’re ready.
FAQ
Absolutely, and I highly recommend it for an extra-thick, creamy, chilled beverage. Just break them into chunks before blending. They make the milk thick, cold, and creamy - like a light smoothie.
It's easy to make Korean banana milk protein-packed. Just add a scoop of your favorite vegan protein powder to the blender. For a protein boost from your liquid base, choose soy milk over almond or oat milk, as it naturally contains more protein. You can also include 1–2 tablespoons of hemp seeds, a complete protein source that also provides healthy fats and fiber.
The riper, the better. Look for brown spots - those mean natural sugars are fully developed. Underripe bananas will taste starchy and bland.
Yes, absolutely! The amount of sweetness needed truly depends on how ripe your banana is and your personal preference. I always recommend starting with the suggested amount of maple syrup, blending, and then tasting. If you prefer it sweeter, simply add another ½ to 1 teaspoon of maple syrup. If your bananas are already super ripe, you might find you need less or even no added sweetener at all.
You can double or triple the recipe, but it's best fresh. If you want to prep ahead, freeze portions in ice cube trays and blend later.
📖 Recipe
Korean Banana Milk (Dairy-Free)
Equipment
Ingredients
- 1 ripe spotty banana, organic if possible, see Notes if using a frozen banana
- 1 cup plant-based milk, like oat, cashew, or soy
- ½ cup water
- 1 teaspoon maple syrup, if needed, adjust to your taste
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of sea salt
Optional additions
- ⅛ teaspoon ground nutmeg, start with a pinch if you prefer less
- ¼ teaspoon cardamom
- 1 tablespoon cashews, soaked if you don't have a high-speed blender
- 1 teaspoon hemp or chia seeds
- 1 scoop vegan vanilla protein powder, I like to use Sunwarrior protein powder for this recipe
Instructions
- Blend All Ingredients: To a blender, add banana, milk, water, maple syrup, vanilla extract, cinnamon, a pinch of salt, and any optional additions. Blend until completely smooth and creamy.
- Taste & Adjust: Taste your banana milk, does it need a little more sweetness? Add another ½ teaspoon of maple syrup. Want a more pronounced spiced flavor? Add a tiny pinch more cinnamon or cardamom.
- Serve & Enjoy: Pour the finished banana milk into a glass with ice, or store in an airtight container in the fridge for up to 2 days.
Notes
- If using a frozen banana, make sure to break it into smaller chunks before adding it to prevent strain on your blender.
- Use it as a naturally sweet base for your morning smoothie (try it with frozen berries!)
- Try as a base for overnight oats!
Julie Gaeta says
This Korean banana milk is a total favorite in my house! It’s creamy, naturally sweet, and just so satisfying. I usually blend it with a dash of cinnamon or cardamom (so worth it!). It disappears fast, so I like to double it. Enjoy! 🙂