Banana Milk - 2 Ingredients
A great recipe to have on hand for when you run out of milk. Tastes great on cereal, oatmeal, for dipping cookies, in baked goods, in hot chocolate, or anywhere that could use a touch of sweet creaminess.
Nutrition Facts
105 kcalCalories
1 gProtein
26 gCarbs
Ingredients
Instructions
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Reviews from the Original Source
I came across this recipe back in 2022, but put it at the back of my mind. I started reading "Death By Calcium" by Dr. Thomas E. Levy recently and based on what I have read in that book, I've decided to stop drinking dairy milk.
So, I came back here to see what the refrigerator life is since I didn't copy that info in my recipe database. Has anyone successfully stored this for more than 2-3 days? I want to make a quart at a time, so that would take me 3-5 days to potentially use up.
I'm wondering if there is something natural that could be added to prevent the liquid from turning brown.
I regularly make this for oatmeal. I learned from Save Our Bones that oats are acidic but that eating oatmeal with bananas, which are alkaline, makes oats an excellent food for bone health. I frequently make a lot and freeze it in 1C souper cubes. Today I have 4 super ripe bananas and need 4C banana milk to cook 2C rolled oats, so no freezing today. And yes, the cubes show the clear demarcation of separation but WHO CARES.
Your little milk jugs are darling. Where did you get them?
Having this right now on some Peanut Butter Puffins cereal. A match made in heaven!
This is a great way to use up ripe bananas!!! I added a half cup of soaked cashews to make it even creamier and it is delicious.
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