Homemade Vegan Banana Milk
- Mary Draper
- Jul 12
- 2 min read
I made homemade Korean Banana Milk using oat milk, and maple syrup, so I could try the viral Starbucks Banana Bread Latte. The latte was delicious, but I think the homemade banana milk itself is even better & a great refreshing summer drink served over ice!! This recipe will definitely be on repeat for the summer.
It’s also a great way to use up those ripe bananas, when you don’t feel like turning on your oven to make banana bread.
Makes a little over 4 cups/ 1 liter
Ingredients
2 medium ripe bananas (about 200 g peeled)
4 cups (960 ml) oat milk
1–2 tbsp maple syrup, to taste (depends on the ripeness of your bananas)
1½ tsp vanilla extract
Pinch of salt
Instructions
Add the bananas, oat milk, maple syrup, vanilla, & salt to a blender
Blend on high for 30–60 seconds, until completely smooth & creamy
Place a nut milk bag over a large bowl or measuring cup, or line a fine-mesh sieve with cheesecloth
Pour the mixture through the nut milk bag or cheesecloth. Allow it to drain, then gently squeeze to extract as much liquid as possible
Transfer the banana milk to a bottle or jar
Refrigerate until chilled, then shake well before serving
Storage
Store in the refrigerator for up to 4 days
Separation is natural; simply shake before serving
If using very ripe bananas, enjoy within 2–3 days for the best flavour and freshness
Notes
Oat milk creates the creamiest result, but almond milk can be used for a lighter version
Straining creates a super smooth, milk-consistency rather than a milkshake/smoothie texture
Enjoy on its own (my fav!! over ice), poured over cereal, added to overnight oats, or blended into a matcha or latte to make your very own viral banana matcha/latte
See related post below, for how to make the Banana Bread Latte !!
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