Korean banana milk isn’t just a drink — it’s a nostalgic taste of childhood, a pop culture icon, and a sweet sensation sweeping the globe. With its creamy texture, subtle banana flavor, and adorable packaging, this beloved beverage has captured the hearts of millions. Curious why it’s so special? Keep reading to uncover the story behind this iconic Korean treat.
| Servings: | 2 |
| Prep Time: | 5 minutes |
| Cook Time: | 0 minutes |
| Total Time: | 5 minutes |
| Serving Size: | 1 cup |
Description
Sweet, creamy, and nostalgia-inducing, Korean banana milk is a beloved drink that captures the playful charm of childhood with the sophisticated smoothness of a cafe-worthy beverage. Imagine the taste of ripe bananas blended into silky whole milk, sweetened just enough to enhance the fruit’s natural flavor. This drink is an experience—like sipping a banana cream pie through a straw, with no need for a fork or plate.
Popularized by convenience store aisles all across South Korea, banana milk has been a staple for decades. But making it at home takes this iconic treat to an entirely new level. Fresher and free of unnecessary additives, homemade Korean banana milk is vibrant and naturally rich. Whether served chilled on a summer afternoon or alongside breakfast for a touch of sweetness, it delivers comfort and joy with every sip.
Why You’ll Love This Recipe
This banana milk recipe takes only minutes to prepare with just a handful of ingredients you likely already have on hand. It is naturally gluten-free and can be made dairy-free with just one substitution. Its simplicity makes it ideal for kids and adults alike. Blend it in the morning and take it on the go or pour it into a fancy glass for a delightful afternoon break.
Unlike store-bought versions, this homemade Korean banana milk lets you control the sweetness and quality of the ingredients. No artificial flavors here—just real banana flavor balanced with rich milk and a touch of vanilla. You can even prep it ahead and enjoy it for days.
Serving and Storage Tips
For the best refreshingly chilled flavor, serve Korean banana milk right after blending or after refrigerating for 30 minutes. Store any leftovers in an airtight container or glass bottle in the refrigerator for up to 3 days. Be sure to shake or stir before serving, as natural separation may occur.
You can prep the banana and milk mixture up to 2 days ahead and store it covered in the refrigerator. Freezing is not recommended, as the texture of the banana may change when thawed. Do not reheat. This drink is best served cold.
Course, Cuisine, Keywords
Drink, Korean, banana milk, Korean banana milk, milkshake, summer drink, easy banana recipe
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 2
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Serving Size: 1 cup
Ingredients
- 1 large ripe banana
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 cups whole milk
- Pinch of salt
- 6 to 8 ice cubes
Equipment
- Blender
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Glass or bottle for serving
Instructions
- Step 1: Peel the banana and cut it into chunks. Ripe bananas with brown spots work best for natural sweetness.
- Step 2: Add the banana pieces to your blender.
- Step 3: Pour in the milk, then add the honey and vanilla extract. Trust me, the vanilla really gives it that signature Korean banana milk finish.
- Step 4: Toss in a pinch of salt. It may seem small, but it makes the sweetness pop without making the drink salty.
- Step 5: Add the ice cubes directly into the blender. This chills the drink and makes it extra refreshing.
- Step 6: Blend on high speed for about 30 to 60 seconds, or until completely smooth and frothy.
- Step 7: Taste and add more honey or vanilla if you want an extra sweet or fragrant flavor.
- Step 8: Pour into chilled glasses or bottles and enjoy right away, or refrigerate for 30 minutes to serve extra cold.
Nutrition per serving
| Calories | 165 |
| Protein | 5g |
| Carbohydrates | 24g |
| Fat | 5g |
| Sugar | 19g |
| Fiber | 1g |
| Sodium | 85mg |
Recipe Notes
For a dairy-free version, substitute whole milk with almond milk, oat milk, or soy milk. Each gives a different flavor profile but keeps things creamy and smooth.
FAQ
Can I use frozen bananas for this recipe?
Yes, using frozen banana chunks is a great trick. They give the drink a frosty, milkshake-like texture and eliminate the need for ice cubes.
What can I use instead of honey?
You can use maple syrup, agave nectar, or even a small amount of granulated sugar. Start with less and add more to taste.
Can I make a large batch ahead of time?
You can prepare a double or triple batch and store it in a sealed container in the fridge. Shake or stir before serving, as separation may occur. Best enjoyed within 3 days.
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Korean Banana Milk
Ingredients
- 1 large ripe banana
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 2 cups whole milk
- Pinch of salt
- 6 to 8 ice cubes
Instructions
- Peel the banana and cut it into chunks.
- Add the banana chunks to a blender.
- Pour in the milk, honey, and vanilla extract.
- Add a pinch of salt to balance the sweetness.
- Add ice cubes to make the drink extra cold and refreshing.
- Blend on high speed for 30 to 60 seconds or until smooth and frothy.
- Taste and adjust sweetness or vanilla as desired.
- Pour into glasses or bottles and serve immediately, or refrigerate until chilled.
