Korean Banana Milk (Vegan + Dairy-free)

Ingredients

• 1semi-frozen banana (sliced and frozen for 15 minutes)
• 240 ml (1 cup)soy milk
• 15 ml (1 tbsp)coconut condensed milk
• 2.5 ml (1/2 tsp)vanilla
• 1.25 ml (1/4 tsp)banana extract

Instructions

1. 1

   Blend ingredients

   Add all the ingredients to a high-speed blender and blend until smooth.

2. 2

   Pour and serve

   Pour the drink into a serving glass and enjoy.

What is Korean banana milk?

Korean banana milk is a sweet, creamy banana-flavoured drink inspired by the popular flavoured milk enjoyed in Korea. This version uses soy milk and coconut condensed milk instead of dairy.

A semi-frozen banana gives the drink a thicker, colder texture, while vanilla and banana extract bring out its familiar flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 10g protein, 36g carbs, 9g fat.

The banana and soy milk provide most of the carbohydrates, while soy milk contributes protein. Coconut condensed milk adds sweetness and fat; to balance the drink as part of a meal, serve it with a savoury or fibre-rich side such as wholemeal toast.

Choosing the ingredients

Banana: Use a ripe banana for sweetness and a full fruit flavour. Slicing it before freezing helps it blend smoothly.

Soy milk: A plain variety lets the banana and flavourings stand out. Sweetened soy milk will make the finished drink sweeter.

Coconut condensed milk: This adds sweetness and a rich, creamy quality. Banana extract gives the fruit flavour an extra lift.

Getting a smooth blend

Add everything to a high-speed blender and blend until no banana pieces remain. If needed, pause to check the texture and continue blending until it is even.

The semi-frozen banana can make the mixture thick, so blend thoroughly rather than stopping as soon as the ingredients are combined.

Texture and sweetness

The drink should be creamy and pourable, with the banana evenly blended through the soy milk. Its sweetness depends partly on how ripe the banana is and whether the soy milk is sweetened.

For the most consistent result, taste the blended drink before serving and choose your soy milk with the desired sweetness in mind.

When to serve it

This recipe makes one serving and takes about five minutes from start to finish. Serve it straight after blending, while the banana is still cold.

It can be enjoyed on its own or alongside toast, oats or another simple breakfast.

Recipe notes & tips

• Slice the banana before freezing so the pieces are easier to blend.
• Use plain soy milk if you want the banana flavour to remain prominent.
• Blend until the drink is completely smooth for an even texture.
• Serve as soon as it is blended for the coldest, thickest result.
• Check the sweetness of your soy milk before blending, as varieties differ.

Variations

• Extra banana: Add another semi-frozen banana for a stronger fruit flavour and thicker drink.
• Less sweet: Use unsweetened soy milk and reduce the coconut condensed milk.
• Cinnamon: Add a small pinch of cinnamon for a warm spice note.
• Different plant milk: Swap the soy milk for oat milk for a different flavour and texture.
• More vanilla: Add a little extra vanilla for a softer, dessert-like aroma.

Common mistakes to avoid

• Using large frozen pieces: Slice the banana before freezing so it blends more readily.
• Stopping too soon: Keep blending until no banana pieces remain.
• Over-sweetening: Check whether the soy milk is sweetened before adding the full amount of coconut condensed milk.
• Serving it later: The drink is thickest and coldest just after blending.
• Using flavoured soy milk: Choose plain soy milk if you want the banana and vanilla to be the main flavours.

How to store

This drink is best enjoyed straight after blending. If needed, cover and refrigerate it for up to a day, then shake or stir well before serving; the texture may become thinner as it stands.

Frequently asked questions