Andrew Chau & Bin Chen's Roasted Banana Milk

May 18, 2020
2 Ratings
Photo by Christopher Testani
  • Prep time 5 minutes
  • Cook time 15 minutes
  • Makes 1 glass and 2 cups banana jam
Author Notes

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.Food52

What You'll Need
  • Roasted Banana Milk
  • 1/4 cup Banana Jam (recipe follows)
  • 5 ounces (by weight) ice cubes
  • 1 cup whole milk
  • 2 to 4 tablespoons 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 tablespoons fresh lemon juice
  • 1/4 to 1/2 teaspoons kosher salt (to taste)
  1. Roasted Banana Milk
  2. In a blender, combine the jam, ice, and milk and blend on medium speed until smooth.
  3. Add toppings to a glass, if using, and pour the drink into the glass.
  1. Banana Jam
  2. Preheat the oven to 400°F.
  3. 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.
  4. 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.

See what other Food52ers are saying.

  • manitouanne
  • bhilz
  • lisat

4 Reviews

manitouanne June 27, 2020
Banana Jam ingredients calls for salt but not cinnamon which is called for in method...
bhilz May 25, 2020
Making this now...definitely planning on throwing some rum into the blender too.
bhilz May 26, 2020
So this transformed into a Bananas Foster shake with the addition of rum and was MAGNIFICENT. Thanks for my new signature summer dessert daiquiri!
lisat May 23, 2020
A keeper for sure. Delish!