Korean Banana Milk (Banana Uyu)

I love how this drink turns everyday ingredients into a creamy, subtly sweet sip that’s refreshing and nostalgic. It captures the soft banana flavor and vanilla-scented sweetness of Korean-style banana milk—without artificial additives—or you can go dairy-free with ease. It takes under a minute to blend, making it ideal for a quick breakfast or afternoon pick-me-up

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 large ripe banana

• ½ cup milk (cow’s or plant-based such as oat or almond)

• ½ cup water

• 1 Tbsp maple syrup or agave (optional—use more or less to taste)

• 1 tsp vanilla extract

• Optional pinch of cinnamon or salt for added depth

directions

1. I peel and slice the banana, then add it to a blender with milk, water, maple syrup, and vanilla. If I’m experimenting, I might add a pinch of cinnamon or salt for extra depth.

2. I blend until the mixture is completely smooth and has the consistency of milk—no banana lumps remain

3. I taste and adjust sweetness or vanilla as needed, then pour it over ice if desired. I serve immediately for the best flavor and texture.

Servings and timing

This makes 1 generous serving. Prep time is just 1 minute—blend and go. Serve right away; although it can be refrigerated for up to 1–2 days, separation may occur, so I shake or stir it before drinking

Variations

• Dairy-free: Use oat milk or almond milk instead of dairy milk—oat milk yields the creamiest result and closest match to the original flavor

• Naturally sweet: Ripe bananas (especially with brown spots) offer enough sweetness, so sometimes I skip the syrup altogether

• Banana coffee twist: Blend this with iced coffee or espresso for a banana latte or cold foam over coffee—this combo is trending in 2025 thanks to banana flavor popularity in drinks

storage/reheating

I store any leftovers in a sealed jar in the fridge for up to 2 days. Before serving, I shake or stir to recombine. There’s no reheating needed—serve cold or at room temperature for best taste

FAQs

Can I use frozen banana instead of fresh?

Yes—frozen banana works beautifully. It also makes the drink colder and thicker without additional ice. I slice and freeze a ripe banana beforehand

What’s the best milk to use if I’m dairy-free?

I find oat milk gives the creamiest result. Almond or soy also works—just choose unsweetened versions if you plan to adjust sugar yourself

Can I make it less sweet?

Absolutely—I omit maple syrup when bananas are very ripe. It’s still smooth and naturally sweet enough for me.

How do I prevent separation in the fridge?

I give it a quick shake or stir before pouring. Separation is natural due to fruit solids.

How do store-bought banana milk and homemade versions differ?

The iconic commercial drink from Binggrae includes banana concentrate, sugar, milk, and artificial flavor—but homemade versions rely on real banana and vanilla, making them more natural and customizable

Conclusion

I find this homemade Korean Banana Milk effortlessly satisfying: silky, naturally sweet, and full of nostalgic flavor. It’s quick to make, adaptable for dietary preferences, and ideal for hot days or anytime I want a creamy tropical treat. Let me know if you’d like suggestions with extra protein, flavor twists like coffee or spices, or mini batch ideas!

Print