Recipe: Banana Milk
Did you know you could turn a simple banana into a delicious milk alternative? There have been a few recipes floating around the internet for some time, but in the last couple months the concept has really picked up steam. This is largely in part to a new company making banana milk you can buy in a grocery store, and a coffee shop using banana milk in cold brew. Now it’s time to try your hand at this delicious milkshake-like beverage.
It isn’t too surprising that someone finally figured out they could make “milk” out of bananas. Given the fact that alternative milks (nut, soy, coconut) have become more and more popular in recent years, it was only a matter of time before someone turned to fruit. Thanks to banana’s creamy texture and relatively neutral flavor, it’s a natural fit. Plus, it’s less expensive to make than nut milks, lower in calories, and has tons of fiber and potassium.
As I said earlier, there’s already one company, Banana Wave, that’s capitalizing on the idea. At the moment, their milk (a mixture of banana, grains, and seeds) is carried at Whole Foods in Florida, but they’re hoping to launch nation-wide in Walmart next year.
In case you don’t live in Florida, banana milk is easy to make at home. Although I won’t be using it with my morning coffee, this milk would be delicious in baked goods as a dairy milk substitute, and a no-brainer used in smoothies in place of my usual almond milk. The below recipe is pretty thick, so add another 1/4 to 1/2 cup of water if you’d like it to be closer to the consistency of regular milk.
banana, peeled and frozen into chunks
- 1 cup
Dash ground cinnamon
Combine all ingredients in a blender and blend on high until very smooth, adding more water if needed. Serve immediately (banana milk will keep in the fridge for up to 2 days, however, some discoloration will occur.)
You can also add flavoring, if you'd like: 1/2 teaspoon vanilla (my favorite), 1 teaspoon honey or other sweetener, 1 teaspoon cocoa powder (chocolate banana milk? Yes please!), or 1/4 teaspoon cinnamon + 1/4 teaspoon nutmeg for spice.