I make this Korean banana milk as a quick, creamy, and refreshing drink that comes together in just minutes. It has a naturally sweet banana flavor balanced with a hint of vanilla and a light frothy texture that I love serving ice-cold.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large ripe banana
1 cup whole milk
1/2 cup cold water
1 1/2 teaspoons granulated sugar, or to taste
a pinch of salt
1/2 teaspoon vanilla extract (optional, but recommended)
ice, for serving
Directions
I start by adding the banana, milk, water, sugar, salt, and vanilla extract into a blender.
I blend everything until the mixture becomes completely smooth and slightly frothy.
Then I taste the drink and adjust the sweetness if needed, especially if my banana isn’t very ripe.
I pour the banana milk over ice and serve it immediately while it’s cold and refreshing.
Servings and timing
I prepare this recipe in about 5 minutes total, with no cooking required. It makes 2 servings, and each serving is approximately 140 kcal.
Variations
I sometimes swap whole milk with almond milk or oat milk for a dairy-free version.
And I like adding a drizzle of honey instead of sugar for a more natural sweetness.
I occasionally blend in a few ice cubes for an extra thick and slushy texture.
I also enjoy adding a pinch of cinnamon or a scoop of protein powder for a twist.
Storage/Reheating
I prefer drinking this fresh, but if I need to store it, I keep it in the fridge in a sealed container for up to 24 hours. I stir or shake it well before drinking since it may separate. I do not reheat this drink, as I find it best served cold.
FAQs
Can I use frozen bananas?
I can use frozen bananas, and they actually make the drink thicker and colder, almost like a smoothie.
What if I don’t have a blender?
I find that a blender works best, but I can mash the banana very finely and whisk everything together, though the texture won’t be as smooth.
Can I skip the sugar?
I sometimes skip the sugar if my banana is very ripe, since it already adds plenty of natural sweetness.
Is vanilla extract necessary?
I don’t have to use it, but I find it enhances the flavor and gives the drink a more authentic taste.
How do I make it thicker?
I make it thicker by reducing the water or adding more banana, or even blending in some ice cubes.
Conclusion
I enjoy making this Korean banana milk because it’s fast, simple, and incredibly satisfying. It’s one of those recipes I come back to whenever I want something refreshing and lightly sweet without much effort.
📖 Recipe:
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Korean Banana Milk
- Total Time: 5 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
This Korean banana milk is a quick, creamy, and refreshing drink with naturally sweet banana flavor and a hint of vanilla. It blends up in minutes and is perfect served ice-cold.
Ingredients
1 large ripe banana
1 cup whole milk
1/2 cup cold water
1 1/2 teaspoons granulated sugar, or to taste
A pinch of salt
1/2 teaspoon vanilla extract (optional)
Ice, for serving
Instructions
- Add the banana, milk, water, sugar, salt, and vanilla extract to a blender.
- Blend until completely smooth and slightly frothy.
- Taste and adjust sweetness if needed.
- Pour over ice and serve immediately.
Notes
Use a very ripe banana for natural sweetness and better flavor.
Swap whole milk with almond or oat milk for a dairy-free version.
Honey can be used instead of sugar for a different sweetness profile.
Add ice cubes to the blender for a thicker, slushy texture.
Store in a sealed container in the refrigerator for up to 24 hours; shake well before serving.
Best enjoyed cold; do not reheat.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Korean
Nutrition
- Serving Size: 1 glass
- Calories: 140 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg
