Hey there, y’all! Austin Carter here from Beyond the Bayou Blog. Today, I’m excited to share a simple yet delicious recipe that’s become a favorite in my kitchen: Banana Milk. This creamy, sweet treat came into my life during a funny kitchen mishap.
One busy morning, I tried making my usual smoothie but realized I was not energetic enough. With a bunch of ripe bananas on the counter and a hungry stomach, I decided to experiment. I blended a banana with some milk, thinking I’d at least have something to drink. To my surprise, it turned out creamy and delicious!
Since then, Banana Milk has become a staple in my home. It’s quick, easy, and perfect for those days when you want something tasty without much fuss. What I love about it is how versatile it is. You can drink it as is, use it as a base for smoothies, or even pour it over your cereal.
Trust me, once you try this, you’ll wonder why you haven’t been making it all along. So, let’s get blending! Love such recipes? Try out Banana and Walnut Smoothie for a similar flavor.
Banana Milk Recipe
Equipment
- Blender
- Measuring Cups
- Knife (if you need to slice the banana)
- Spoon (for the maple syrup)
Ingredients
- 1 banana ripe, sliced or broken into pieces
- 1/2 cup milk regular
- 1/2 cup water
- 1 Tbsp maple syrup
- A small drop pure vanilla extract
Instructions
- Slice or break the ripe banana into pieces.
- Measure 1/2 cup of milk and 1/2 cup of water.
- Add the banana, milk, and water to the blender.
- Add 1 tablespoon of maple syrup.
- Add a small drop of pure vanilla extract.
- Blend all ingredients until smooth.
- Check for a milk-like consistency.
- Serve immediately.
Nutrition
Time of The Tips!
- Freeze First: Slice your bananas and freeze them before blending. A high-powered blender, like my Vitamix Ascent 3500, heats things quickly, so frozen bananas will keep your milk cool.
- Forgot to Freeze? If you didn’t freeze your bananas, add 1/2 cup of water and 1/2 cup of ice.
- Use Immediately: Banana milk isn’t shelf-stable. It will separate and discolor fast. Make it just before you plan to drink it or pour it on your cereal.
- Consistency: Remember, banana milk is not a banana smoothie. It has a more watery, milky consistency.
- Sweetness: Use ripe bananas for natural sweetness. You might not need to add anything else, but you can add a touch of maple syrup, 1-2 dates, or a splash of vanilla extract. A sprinkle of chia or flax seeds, or spices like cinnamon or nutmeg, can also be added.
- Ripe Bananas: The riper the banana, the sweeter the milk, and the stronger the banana flavor. Use those old bananas with brown spots.
- Ice-Cold Milk: For best results, use ice-cold milk.
- Milk Options: Whole milk tastes best, but you can use 2% or skim milk. Almond, soy, goat, cashew, coconut, or oat milk are excellent dairy-free options.
- No Added Sugar Needed: This milk doesn’t need added sugar, but if you prefer, add a touch of maple syrup or honey.
- Thicker Treat: For a thicker, ice-cold treat, freeze the banana chunks for about 2 hours.
May These Variations Will Work for You!
- Dairy-Free Swap: Replace the 1/2 cup of milk with water to make this recipe dairy-free. Alternatively, you can use almond milk, but I found the flavor didn’t blend well.
- Consistency Tips: If you skip the water and use more regular milk, you’ll get a thicker banana smoothie. Using 1/2 milk and 1/2 water gives the perfect consistency.
- Sweetener Choices: You can use honey instead of maple syrup, but I prefer maple syrup. It gives a smoother texture and a lighter sweet flavor.