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Prep time: 5 min
Cook time: 5 min
Servings 5
Sweet, creamy bananas make this non-dairy milk SO luscious, and I added a bit of turmeric for vibrant color and anti-inflammatory benefits! You can strain your banana milk, or leave it chunky to enjoy the delicious pulp. Store in the fridge for up to 2 days—it will turn a bit brown after it sits, but that doesn’t mean it’s gone bad!
Ingredients
2 bananas s (1 banana per cup of water)
2 cups water
1/2 tsp turmeric
Directions
Blend together bananas, water, and turmeric, until milky and smooth (~1-2 minutes)
Enjoy immediately, or strain if preferred!
Store in the fridge up to 2 days. It will separate, so just give it a shake!
TO STRAIN: Line a large bowl or pitcher with a nut milk bag and pour
mixture into bag to strain it. Use your hands to squeeze out as much
liquid as possible, leaving the pulp in the bag.
Transfer strained banana milk to an airtight container and refrigerate
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