Did you hear of the new non-dairy milk trend in town? Banana milk. Yep, it’s a thing. People are buying banana milk in cartons. Why? I’m really not sure when it’s so easy and so cheap to make at home! No really, like 2 ingredients, press a button on a blender easy.
Did you guess the 2 ingredients yet? Bananas and water. I knew you would you clever minx you!
I came across this idea a while ago but thought I shouldn’t bother posting such an easy recipe that everyone could figure out. But then, one fine morning I woke up, poured myself a big bowl of cereal, only to discover that I was out of soy milk. Heartbroken momentarily, my mental lightbulb turned on and I remembered banana milk!
So I whipped up a batch, added a touch of cinnamon for some extra oh la la, and poured it over my cereal. The result: the most delicious bowl of cereal ever!!!!
So delicious and takes about 10 seconds to make, this 2 ingredient recipe is a good one to have on hand for emergencies or just for enjoying banana-y goodness. It’s not just for cereal either, this banana milk would be delish on oatmeal, for dipping cookies, in baked goods, in hot chocolate, to make fudgesicles, or basically anywhere that could use a touch of sweet creaminess.
To make Banana Milk: grab a banana. I know, complicated stuff here. The riper the banana, the sweeter your milk will be so I always love when my bananas get super spotty.
Peel your banana (told you, super complicated), and add it to the blender with water. You could also add in vanilla extract, cinnamon, nutmeg, or any other flourishes you think would be yummy.
Blend until smooth and creamy. For a thicker banana milk, use less water. For a thinner milk, use more. That’s it. Enjoy!
A great recipe to have on hand for when you run out of milk. Tastes great on cereal, oatmeal, for dipping cookies, in baked goods, in hot chocolate, or anywhere that could use a touch of sweet creaminess.
- 1 banana (the riper it is the sweeter the milk will be)
- 1 cup water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Add the banana and water to a blender. If using, also add in any of the optional add-ins. Blend until smooth and creamy. Feel free to add more or less water for a thinner or thicker consistency.
Nutrition
Did you make this recipe?
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Bon appetegan!
Sam.
What amount of the banana milk is your nutrition facts using? You don’t mention a serving size.
Thank you!
The entire recipe is the nutrition facts here. One banana is about 105 calories and water is 0 calories. 🙂
This is a great way to use up ripe bananas!!! I added a half cup of soaked cashews to make it even creamier and it is delicious.
Oooh great idea!
Yum! Love this simple recipe. Yummy way to use up ripe bananas. I am happy to have this one in my arsenal for when I find myself without almond milk or just when I am craving a tasty treat.
So happy you enjoy it so much, Laura 🙂
Hi, I want to pack this in my daughters lunch, and I want to know if I can freeze it and then put it in her lunch and have it stay cold for a few hours? Thanks
Hi Chelsea, I think that should work fine, it might turn a bit brown as it melts. Enjoy!
Im allergic to nuts and coconut, i react to hemp and I can’t eat rice or oats during certain holidays so this is a god sent! 3 questions:
Do the bananas have to be frozen?
How do you make it thicker, mine is watery?
If I wanted to condense it for sweetened condensed milk is that possible?
Wonderful! Nope, the bananas aren’t frozen. To make it thicker just reduce the water to taste, or use a bigger banana. If you cook this it will turn brown pretty quickly, so I recommend just enjoying it as is. Hope you enjoy!
This is brilliant. My husband and I have no problem with non-dairy milk, but switching our kids over to a vegan diet has been a slow process. One road bump has definitely been the milk, and to date, I haven’t found an option that they like for their cereal. They love bananas so I think this might be a winner!!
Woohoo! Fingers crossed!
I love your blog! Your pictures are beautiful and this recipe sounds amazing. I have to try it with my breakfast porridge.
=) Angela
Thank you so much, Angela! Welcome! I hope you enjoy many recipes 🙂
What a fab idea! I love it!
Thank you 🙂
Sam, can’t begin to tell you how excited I was when I saw this! Currently doing a month long low fat raw vegan healing protocol and I have been missing my bowls of blueberries and almond milk like crazy. Just made this and it fits the bill both health and taste wise. Thank you!!
Yay!! What perfect timing. So happy you enjoy and good luck with your challenge 🙂
I got nothin! Simple and delicious! I just read this & tried it…..Wow!
Woohoo! Thrilled you enjoyed it, Sharon 🙂
I saw this in the dairy-free milk aisle for the first time a few weeks ago! I debated buying it for a good couple minutes. In the end I put it back because it had alot of sugar and garbage in it, and it cost ridiculously more than normal non-dairy. Can’t wait for the bananas on my counter to ripen so I can try your version!
Yes!! I hope you love it, Ivy 🙂
You may think how ridiculously easy this is to make so why buy it?
1) I live in an apartment, no sound proofing here. I can hear a person sneeze like he/she was right beside me.
2) I eat “breakfast” when I wake up to go to work… at 2:00 AM so not going to use a blender at that hour…
BUT… I may make this once to see if I can just shake it (at 2AM) when I need it!
Even if a recipe is super simple, it’s nice to know just how simple it really is so we all indulge! Thanks!
You can make it ahead of time if you like. The fresher the better as it will start to discolour. It will also start to separate so give it a good shake before using. Enjoy!
Brilliant and simple, me likey 🙂
Yay!
Sam, how well does this keep in the fridge? Will it turn brownish quickly, like a cut banana does?
Hi Jan! It will keep in the fridge for a few days but it will start to brown slightly. Enjoy!
I should say it will also separate so you will need to give it a good shake.