Banana Juice Recipe

Peel and chop bananas

Peel the ripe bananas and cut them into 1-inch (2–3 cm) chunks so they blend evenly.

Measure out cold water and milk. If you prefer a thinner juice, increase the water by 0.25–0.5 cup; for creamier, reduce water.

Combine ingredients

Place the banana chunks, cold water, milk, honey (or maple syrup), vanilla extract, lemon juice, and pinch of salt into a blender.

Add ice

Add the ice cubes to the blender. If you prefer no ice, chill the liquids beforehand and use 1/2 cup less liquid.

Blend to smooth

Blend on high for 30–60 seconds, or until the mixture is completely smooth and creamy with no banana lumps. Stop and scrape down the sides once if needed, then blend again for 10–15 seconds.

Taste and adjust

Taste the juice. If it needs more sweetness, add an additional 1/2–1 tsp honey or maple syrup and blend briefly. If it's too thick, add up to 1/4 cup more cold water and blend until combined.

Pour and garnish

Pour the banana juice into two glasses. Garnish each with a banana slice and a light dusting of grated nutmeg or cinnamon if using.

Serve immediately for best flavor and texture. Leftover juice can be refrigerated in a sealed container for up to 24 hours; stir or shake before serving as separation may occur.