Korean Banana Milk Recipe
This Korean banana milk recipe is creamy, naturally sweet, dairy-free, and ready in 5 minutes. Made with ripe banana, plant-based milk, vanilla, and a little maple syrup, it’s an easy homemade banana milk inspired by the classic Korean drink.
Ingredients
- 1 ripe spotty banana fresh or frozen
- 1 cup plant-based milk like oat, cashew, or soy
- ½ cup cold water
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple syrup optional, adjust to your taste
- Pinch of sea salt
Instructions
- Add the banana, plant-based milk, water, vanilla, maple syrup, salt, and any optional additions (see Notes) to a blender. Blend until completely smooth and creamy.
- Taste and adjust sweetness if needed, adding another ½ teaspoon maple syrup at a time. Pour over ice and enjoy right away.
Notes
- Use a very ripe, spotty banana for the sweetest flavor.
- For a thicker, colder banana milk, use frozen banana slices.
- Taste before adding more sweetener. Very ripe bananas may not need maple syrup.
- Oat milk gives the creamiest dairy-free texture, soy milk adds more protein, cashew milk makes it richer, and almond milk keeps it lighter.
- Optional flavor add-ins: Add ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, or ¼ teaspoon cardamom.
- For extra creaminess: Add 1 tablespoon of soaked cashews.
- For an extra boost: Add 1 teaspoon hemp seeds, 1 teaspoon chia seeds, or 1 scoop vegan vanilla protein powder.
Nutrition
Calories: 170kcal | Carbohydrates: 33g | Protein: 3g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 333mg | Potassium: 444mg | Fiber: 4g | Sugar: 19g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 318mg | Iron: 0.3mg
