Korean Banana Milk Two Ways: Ube & Strawberry Flavored Milk Recipe

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.

When I first tried Korean banana milk from an H Mart in college, I was kind of skeptical. Banana-flavored milk? But one sip of that iconic yellow Binggrae bottle and I was hooked. Now I make it at home all the time, and trust me, these two flavor twists are SO good.

I posted my Cinnamon Korean Banana Milk a while back and you guys went crazy for it! So I figured it was time to share my other two favorite ways to make this creamy, refreshing drink. The ube version is probably my go-to (I’m obsessed with anything ube 😋), but the strawberry banana combo is straight 🔥 too.

Get Recipe Ingredients

View this post on Instagram

A post shared by Nomtastic Foods 🍽️ Easy Recipes & Dope Kitchen Gadgets (@nomtasticfoods)

What Makes Korean Banana Milk So Good

If you’ve never had Korean banana milk (or banana uyu as it’s called in Korea), it’s basically this perfectly sweet, creamy drink that tastes like liquid banana bread but way lighter. It’s not thick like a smoothie, but it has that same refreshing vibe. The key difference? You’re using fresh banana and milk, then pouring it over ice instead of blending everything with frozen fruit.

The beauty of making your own Korean banana milk recipe at home is that you can control the sweetness and get creative with flavors. The ube extract gives you this gorgeous purple color and adds a subtle nutty-vanilla thing that pairs insanely well with banana. And the strawberry version? It’s like drinking a fancy milk from a Korean café but you made it in your own kitchen in like 5 minutes.

Tips for Making the Best Korean Banana Milk

Use a Ripe (But Not Brown) Banana

You want a banana that’s yellow with maybe a few light brown spots. Too green and it won’t be sweet enough. Too brown and it’ll taste weird and make the color kinda funky. That sweet spot banana gives you the perfect creamy texture and natural sweetness.

That same perfectly ripe banana is the star of banana tempura with ice cream, where the natural sweetness really shines once the banana hits hot oil.

Don’t Skip the Water

I know it sounds weird to water down your milk, but this is actually how authentic Korean banana milk gets that lighter, more drinkable consistency. It’s not supposed to be thick like a milkshake. The milk-to-water ratio keeps it creamy but refreshing enough to chug on a hot day.

Adjust the Ube Extract to Your Taste

Ube extract can be STRONG, so start with 1/4 teaspoon and taste as you go. Some brands are more intense than others. You can always add more, but you can’t take it out once it’s too much. I usually land somewhere around 1/3 teaspoon for that perfect ube flavor without it being overpowering.

Blend It Really Well

Nobody wants chunks of banana floating around in their drink. Blend for at least 30-45 seconds until it’s completely smooth. If you’re using a less powerful blender, you might need to go a bit longer. The smoother it is, the more it’ll taste like that store-bought Korean banana milk you’re trying to recreate.

Serve It Immediately Over Ice

Korean banana milk is best enjoyed ice cold and fresh. The longer it sits, the more the banana can oxidize and get a little brown. Plus, there’s something super satisfying about pouring that creamy milk over a glass full of ice and watching it get all frosty. If you need to make it ahead, keep it in the fridge for a few hours max.

Storage & Leftovers

Korean banana milk is definitely best enjoyed right away, but you can store leftovers in an airtight container in the fridge for up to 24 hours. Just give it a good shake or stir before drinking since it might separate a bit. The color might darken slightly from the banana oxidizing, but it’ll still taste good.

I don’t recommend freezing it because the texture gets weird when it thaws. But honestly, this recipe makes just enough for one or two servings, so I rarely have leftovers.

Ingredients

UBE BANANA MILK

• 1 ripe banana
• 3/4 cup whole milk (or any milk you prefer, I’ve used oat milk and it works great)
• 1/3 cup water
• 1 tsp sugar (adjust based on how sweet your banana is)
• 1/4 to 1/2 tsp ube extract (start small and add more to taste)
• Ice for serving

STRAWBERRY BANANA MILK

• 1 ripe banana
• 2 fresh strawberries, hulled
• 3/4 cup whole milk
• 1/3 cup water
• 2 tsp sugar
• 1/4 tsp vanilla extract
• Ice for serving

Equipment

• Blender

Instructions

For Both Versions:

• Add all your ingredients (except ice) into a blender. For the ube version, that’s banana, milk, water, sugar, and ube extract. For the strawberry version, add banana, strawberries, milk, water, sugar, and vanilla extract.
• Blend on high for 30-45 seconds until everything is completely smooth. You shouldn’t see any chunks of banana or strawberry floating around. The mixture should be creamy and uniform in color (gorgeous purple for ube, pretty pink for strawberry).
• Fill a tall glass with ice. Like, really pack it in there. The ice is what makes this drink super refreshing instead of just feeling like you’re drinking sweet milk.
• Pour your blended banana milk over the ice and watch it get all frosty and cold. If you want to get fancy, garnish with a fresh strawberry or banana slice on the rim.
• Give it a quick stir and enjoy immediately! The first sip is always the best when it’s super cold.

These flavored milk recipes are perfect for when you want something sweet and refreshing but don’t want to commit to a full smoothie situation. They’re also way cheaper than buying those bottles of Binggrae banana milk every time you go to the Korean market (even though I still grab one sometimes because nostalgia 😋).

If you’re into easy drinks like this, you should definitely check out my Must Try Smoothie Recipes for more blended beverage inspo. And if you’re on a Korean food kick, my Best Ramen Hacks post has some seriously game-changing instant ramyun upgrades.

The ube banana milk honestly tastes like it came from a trendy Korean café, and the strawberry version gives me major Neapolitan ice cream vibes. Both are so easy to whip up when you’re craving something sweet but want to feel slightly better about your choices than if you were eating actual ice cream for breakfast (not that I’ve done that… 👀).

Would you go for the ube or strawberry version first? Let me know in the comments if you try either of these! 🙌

Print