Easy 2-Ingredient Homemade Banana Milk: Vegan, Paleo & Nut-Free in 5 Minutes!

Discover how to craft your very own nut-free, vegan, and paleo-friendly banana milk in under 5 minutes! This delightful plant-based beverage is an absolute game-changer for anyone with allergies or dietary restrictions, offering a creamy texture and naturally sweet flavor that everyone will love. Forget store-bought alternatives; making your own banana milk at home is incredibly simple, economical, and ensures you know exactly what goes into your drink.

WATCH THE VIDEO TO SEE HOW IT’S MADE:

Homemade banana milk has quickly become a staple in my kitchen, standing proudly alongside other favorites like cashew milk, oat milk, and almond milk. While I often reach for it when I crave a change of pace or need a quick milk alternative without the fuss of more involved recipes, its true brilliance shines for those navigating food allergies. If you’re managing a nut allergy, are dairy-free, or simply looking for a wholesome, easy-to-make plant-based milk, this banana milk recipe could be the culinary revelation you’ve been searching for.

Despite not being “technically” dairy milk, this banana-based creation remarkably mimics the appearance and creamy texture of traditional milks. It carries a subtle, natural banana sweetness, making it a fantastic substitute in a myriad of recipes. From enriching your morning coffee to blending into vibrant iced matcha lattes, its versatility is truly impressive. It’s also naturally free from nuts, soy, gluten, and grains, making it suitable for paleo and many other dietary preferences.

Key Ingredients for Perfect Banana Milk

Crafting delicious banana milk requires just two fundamental ingredients, with a few optional additions to elevate its flavor profile. Understanding how each ingredient contributes will help you achieve your desired taste and consistency.

• Banana: The star of our show! The ripeness of your banana plays a crucial role in the final flavor and sweetness of your milk.
  • For a richer, sweeter milk with a pronounced banana taste, opt for a ripe or even slightly over-ripe banana. These bananas develop more natural sugars and a stronger aroma, perfect for a prominent banana flavor.
  • If you prefer a more neutral-flavored milk with just a hint of banana, an under-ripe banana is your best bet. It will contribute creaminess without overpowering the taste of other ingredients it might be mixed with.
  • For an extra thick and cold milk, especially in warmer weather or for smoothies, consider using a frozen banana.
• Cold Water: This is essential for achieving the right consistency and temperature for your banana milk.
  • I highly recommend using filtered cold water. Filtered water ensures a clean taste that allows the banana’s natural sweetness to shine without any metallic or off-flavors from tap water.
  • Using cold water helps to keep the milk chilled and refreshing, and can also contribute to a smoother blend.

Optional Flavor Boosters

While delicious on its own, banana milk can be easily customized with a few optional add-ins. These ingredients can transform your basic banana milk into a spiced, aromatic, or even health-boosting beverage:

• Nutmeg: Adds a warm, slightly sweet, and woody spice that complements the banana beautifully.
• Cinnamon: Offers a comforting, sweet, and woody note, often associated with baking and warm beverages.
• Vanilla Extract: Enhances the overall sweetness and provides a rich, aromatic depth. A high-quality vanilla extract makes a noticeable difference.
• Turmeric: Known for its vibrant color and anti-inflammatory properties. A pinch of turmeric can turn your banana milk into a “golden milk” variation, especially when paired with a dash of black pepper for absorption. You might recall my Pumpkin Spice Golden Milk recipe for inspiration!
• Maple Syrup: If your banana isn’t quite ripe enough or you simply desire an extra touch of sweetness, a drizzle of maple syrup is a fantastic natural sweetener. Adjust to your preference.

Crafting Your Own Banana Milk: A Simple Guide

Making your own banana milk is remarkably straightforward and takes mere minutes. Here’s a detailed breakdown of the process:

1. Prepare Your Ingredients: Peel your banana and break it into a few smaller pieces to facilitate easier blending. Measure out your cold, filtered water.
2. Combine and Blend: Carefully place the banana pieces and the cold water into your blender. If you’re using any of the optional add-ins like cinnamon, nutmeg, or vanilla extract, now is the time to add them to the blender as well. Secure the lid tightly.
3. Achieve Ultimate Smoothness: Blend the mixture on high speed until it is completely smooth and creamy. This typically takes about 30-60 seconds, depending on your blender’s power. You want to ensure there are absolutely no banana lumps or fibrous pieces remaining. A high-speed blender will yield the silkiest results, but a standard blender will work perfectly too; just blend for a bit longer if needed.

4. Adjust Consistency (Optional): Once blended, assess the consistency.
   • For thicker banana milk: If you desire a richer, denser milk, add another small piece of banana or a few slices of frozen banana and blend again until smooth.
   • For thinner banana milk: If you prefer a lighter consistency, gradually add a tablespoon or two more of cold water and blend briefly to combine.
5. Taste and Sweeten (Optional): Give your freshly made banana milk a taste. If you prefer it sweeter, add a touch of maple syrup and blend for a few more seconds.

Storage Guidelines

For the freshest and most vibrant flavor, I highly recommend enjoying your homemade banana milk immediately after preparation. Like many fresh fruit-based beverages, its taste and nutritional value are at their peak right after blending.

However, if you happen to have leftovers or prefer to prepare a small batch ahead of time, you can store it. Transfer any remaining banana milk into an airtight container or a sealed jar and refrigerate it. It will maintain its quality for up to 2 days. Beyond this period, you might notice a slight change in texture or flavor, as fresh ingredients tend to separate or oxidize over time.

Can You Freeze This Recipe?

Absolutely! While banana milk is best consumed fresh for its optimal taste and consistency, freezing is a viable option if you wish to extend its shelf life. This is particularly useful if you’ve made a larger batch or want to have it on hand for future use.

To freeze, pour the banana milk into freezer-safe containers, such as ice cube trays (for single servings in smoothies) or airtight freezer bags, leaving a little headspace for expansion. It can be frozen for up to 2 months. When you’re ready to enjoy it, simply transfer the frozen banana milk to the refrigerator and let it thaw completely. Once thawed, give it a good shake or re-blend briefly to restore its smooth consistency before serving.

Versatile Ways to Enjoy Your Homemade Banana Milk

The beauty of this simple banana milk lies in its incredible versatility. Beyond drinking it straight from the glass, here are some of my favorite ways to incorporate this creamy, naturally sweet alternative into your daily routine:

• Morning Cereals and Granola: Pour it over your favorite Pumpkin Granola or any breakfast cereal for an extra layer of sweetness and nutrition. The natural sugars in the banana milk can even reduce the need for added sugar in your bowl.
• Smoothies and Smoothie Bowls: Its creamy texture makes it a perfect base for smoothies. Try it in a Strawberry Lime Coconut Smoothie Bowl, or any fruit and vegetable blend, adding natural sweetness and body.
• Baking: Substitute it for dairy milk or other plant-based milks in recipes like pancakes, muffins, or quick breads. It adds a subtle banana flavor and moisture. Imagine it in Gluten Free Pumpkin Pancakes or a One-Bowl Vegan Banana Bread for an extra banana boost!
• Oatmeal and Porridge: Cook your oatmeal with banana milk for a naturally sweeter, creamier, and more flavorful bowl. It’s especially delicious in recipes like Baked Banana Bread Oatmeal Cups.
• Coffee and Lattes: As mentioned, it’s a delightful addition to coffee and lattes, offering a hint of sweetness and a velvety texture without any dairy or nuts.
• Desserts: Use it in puddings, ice creams, or even as a base for healthy shakes.

I hope you enjoy this super easy and delicious vegan banana milk recipe, friends! If you give it a try, please remember to snap a photo and share it on Instagram, tagging #jessicainthekitchen and @jessicainthekitchen! Your feedback means the world to us, so we’d also be grateful if you could leave a comment below and give the recipe a rating. Thank you so much for your support!

Homemade Banana Milk (Vegan, Paleo, 5 Minutes!)

Servings: 1 serving

Prep Time: 5 mins

Total Time: 5 mins

Why buy banana milk when it’s this easy to make it at home?!

Average Rating: 5 out of 5 stars (from 6 ratings)

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Ingredients

For the Basic Banana Milk

• 1 small banana
• 1 cup cold water

Optional Add-ins

• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon turmeric
• Maple syrup (to taste)

Instructions

1. Blend the banana and cold water in a blender until completely smooth. If using any optional add-ins, include them at this stage.
2. Taste and adjust consistency: For thicker milk, add more banana (or a frozen banana) and blend again. For thinner milk, add a little more water. Sweeten with maple syrup if desired.

Notes

• How to store: For the best taste and nutrient content, I recommend making this fresh. If you have leftovers, store in an airtight container in the refrigerator for up to 2 days.
• How to freeze: You can freeze banana milk for up to 2 months. Thaw in the refrigerator before serving.

Nutrition Information (per serving, estimated)

Calories: 137kcal, Carbohydrates: 33g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 14mg, Potassium: 422mg, Fiber: 3g, Sugar: 19g, Vitamin A: 76IU, Vitamin C: 10mg, Iron: 1mg

Disclaimer: While efforts are made to provide accurate nutritional information, these are estimates. Nutritional values can vary based on specific products and brands used. Jessicainthekitchen.com is not liable for any reliance on this information. Consult a healthcare professional for specific dietary needs.

Cuisine: American

Course: Breakfast

Author: Jessica Hylton