Learn how to make nut-free, vegan, and paleo banana milk in less than 5 minutes. This 2-ingredient alternative to dairy milk is perfect for anyone with allergies, and it tastes delicious!

Banana milk in jar with straw

Banana milk is one of my favourite homemade milk alternatives, right up there with Cashew Milk, Oat Milk, and Almond Milk. I like to use it when I want a change of pace or don’t have time to make other, more involved milk recipes. But, if you have a nut allergy and are dairy-free, banana milk could be a game-changer for you!

Why This Banana Milk Recipe Works

  • Only 2 ingredients. You can make banana milk with bananas and filtered water. That’s it.
  • Minutes to make. All you need to do is blend it!
  • Versatile. Use banana milk in recipes just as you would use oat milk, cashew milk, almond milk, etc. Banana milk also makes a delicious coffee creamer, and you can adapt the thickness and banana flavor to taste.

Watch the Video to See How It’s Made

 
Overhead view of water and banana

Notes on Ingredients

Please note that this is important information on the ingredients and instructions, and the full recipe with amounts and details can be found below (scroll to the recipe card).

  • Banana – Use a ripe (or over-ripe) banana for more sweetness and banana flavour. If you’re not a fan of bananas, use an under-ripe banana, which will give you a more neutral-flavoured banana milk.
  • Cold water – I recommend using filtered water.

How to Make Banana Milk

Here’s how easy it is to make your own banana milk!

Two banana halves in blender
Combine.
Overhead view of banana milk in blender
Blend!
  • Blend. Place the banana and water in a blender and blend until the mixture is completely smooth, with no lumps. 
  • Adjust. If you want thicker milk, add more bananas or a frozen banana. For thinner milk, add more water.
Banana milk being poured into jar with straw

Optional Add-Ins

Flavour your milk with any of the following:

Ways to Use Banana Milk

Although banana milk isn’t technically milk, it looks like milk, tastes like other plant-based milks (with a hint of banana, of course), and it can be used just like milk in many recipes. I even like to use it in my coffee and Iced Matcha Lattes. Here are some more of my favourite ways to use homemade banana milk:

Banana milk being poured into cereal

How to Store

  • Refrigerate. I recommend making this fresh whenever you need it. If you do have some banana milk leftover, you can store it in the refrigerator for up to 2 days.
  • Freeze. Again, this recipe is best enjoyed fresh, but you can freeze it for up to 2 months and then let it thaw in the refrigerator before serving.

More Vegan Milk Substitutes

Enjoy friends! If you make this recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Banana milk in jar with straw
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Banana milk in jar with straw

How to Make Banana Milk

Servings: 1 serving
Prep Time: 5 minutes
Total Time: 5 minutes
Why buy banana milk when it's this easy to make at home?! Learn how to make this nut-free, vegan, and paleo alternative to dairy milk in minutes with 2 ingredients!
5 (from 6 ratings)
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Ingredients

  • 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

Instructions 

  • Blend the ingredients in a blender. If you want it thicker, add more bananas, or a frozen banana.

Notes

  • How to store: I recommend making this fresh whenever you need it, as it will lose nutrients as it sits. If you do have some banana milk left over, you can store it in the refrigerator for up to 2 days.
  • How to freeze: Freeze banana milk for up to 2 months and then let it thaw in the refrigerator before serving.
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: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Breakfast
Author: Jessica Hylton