Andrew Chau & Bin Chen's Roasted Banana Milk
Food52
Test Kitchen-Approved
Photo by Christopher Testani
- Serves
- 1 glass and 2 cups banana jam
- Prep Time
- 5 Minutes
- Cook Time
- 15 Minutes
You already have all these ingredients in your house, so there's no excuse not to make this today. Actually, you should make it in a few days, because you want your bananas to be super-ripe, like fully brown—the same way you want them for banana pudding, banana bread, or banana cream pie. There isn't anything you need to worry about for presentation for this one, because everything just gets blended up together. This drink is fantastic in the late afternoon. When those pre-dinner hunger pangs hit, this will tide you over and give your mood a little lift, too. Adapted slightly from The Boba Book. Copyright © 2020 by Andrew Chau and Bin Chen. Photographs copyright © 2020 by Christopher Testani. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Ingredients
Roasted Banana Milk
- 1/4 cup Banana Jam (recipe follows)
- 5 ounce (by weight) ice cubes
- 1 cup whole milk
- 2 to 4 tablespoon toppings of your choice, such as coconut chia pudding, coconut almond jelly, Japanese coffee jelly (optional)
Banana Jam
- 4 ripe (dark brown) bananas
- 1 cup packed light brown sugar
- 3 tablespoon fresh lemon juice
- 1/4 to 1/2 teaspoon kosher salt (to taste)
Featured Video
Andrew Chau & Bin Chen's Roasted Banana Milk
Directions
Roasted Banana Milk
- Step 1
In a blender, combine the jam, ice, and milk and blend on medium speed until smooth.
- Step 2
Add toppings to a glass, if using, and pour the drink into the glass.
Banana Jam
- Step 1
Preheat the oven to 400°F.
- Step 2
Peel the bananas and slice them in half lengthwise. Cut those halves into 1/2-inch thick pieces and place them in a mixing bowl. Add the brown sugar, lemon juice, and cinnamon, and toss thoroughly to coat the banana pieces. Line a baking sheet with parchment paper, and spread the bananas out in an even layer on the parchment.
- Step 3
Roast the bananas until they are caramelized, about 15 minutes. Take them out of the oven and set them aside to cool. Once the. bananas are cool, place them in a food processor and process until smooth. Add salt to taste. The banana jam will keep in the fridge for 1 week.