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Korean Banana Milk

A comforting and nostalgic drink, Korean Banana Milk transforms overripe bananas into a silky, sweet elixir perfect for any time of day.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 4 servings
Course: Beverage, Breakfast
Cuisine: Korean
Calories: 180
Ingredients Method Notes

Ingredients
  

For the banana milk base
  • 3 medium overripe bananas Use brown-speckled bananas for the best flavor.
  • 3 2/3 cups Milk Can substitute with oat, almond, or your favorite milk.
  • 1 to 2 tablespoons Sugar Use 1 for less sweetness and 2 for sweeter milk.
  • 1/3 cup Condensed Milk For a thick, sweet texture; can substitute with vegan option.
  • 1/2 teaspoon Vanilla extract Optional for flavor enhancement.
Optional additions
  • 1-2 medium overripe bananas Cubed, for added texture.
  • 1 tablespoon Cocoa powder For a chocolate version (optional).
  • 1/2 to 1 teaspoon high-quality matcha For a banana matcha version (optional).
  • pinch Cardamom or ground ginger For spiced variations (optional).

Method
 

Preparation
  1. Slice 3 medium bananas and place them into a large bowl or measuring cup.
  2. If desired, finely cube 1-2 more bananas for texture and set aside.
  3. In the same bowl, add 2/3 cup of milk, 1 to 2 tablespoons of sugar, and 1/4 to 1/3 cup of condensed milk.
  4. Blend the mixture with an immersion blender until smooth and lump-free.
  5. Pour the banana milk base into a large drink container.
  6. Add 3 cups of milk to the base and mix well.
  7. If using cubed bananas, add them now and stir to combine.
  8. Chill for a few hours before serving.
Serving
  1. Serve chilled in slender glasses or short tumblers.
  2. Add a scatter of toasted sesame seeds or a sprinkle of cinnamon if desired.

Notes

For the freshest flavor, consume within 2 days. Stir before serving to manage separation. Do not freeze the banana milk as it disrupts the texture.