Banana Milk Recipe

Peel 2 ripe bananas and cut into chunks. Place banana chunks, 2 cups milk, 1 tbs plain yogurt (optional), 1 tbs honey or maple syrup, 1 tsp vanilla extract, and a pinch of fine sea salt into a blender.

Blend on high until completely smooth and slightly frothy, about 30–45 seconds. Taste and adjust sweetness if needed. Chill in the refrigerator while you prepare other components, or serve immediately over ice.

Peel and slice 2 bananas for the compote into 1/2-inch rounds.

In a small skillet over medium heat, melt 1 tbs unsalted butter. Add 2 tbs brown sugar and 1 tbs water; stir until sugar dissolves and begins to bubble lightly, about 1–2 minutes.

Add the banana slices to the skillet, gently tossing to coat. Cook 2–3 minutes until bananas soften and the sugar syrup becomes glossy. Stir in 1 tsp lemon juice and 1 tsp ground cinnamon, cook another 30 seconds. Remove from heat and let cool slightly — the mixture should be saucy but with some banana pieces intact.

Prepare soy cream: have 1 cup soy cream or full-fat canned soy milk at room temperature and 2 tbs water ready.

In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tbs water. Place over medium heat and swirl gently (do not stir) until sugar dissolves and begins to turn a deep amber color, about 6–8 minutes. Watch closely to avoid burning.

As soon as the sugar reaches a rich amber, remove the pan from heat and carefully pour in the soy cream in a slow steady stream while whisking (the mixture will bubble vigorously). Return to low heat and whisk until smooth.

Stir in 2 tbs vegan butter, 1 tsp vanilla extract, and 1 tsp fine sea salt. Cook on low 1–2 minutes until slightly thickened. Let cool to warm; the caramel will thicken further as it cools. Transfer to a jar.

Lightly toast 2 tbs coconut flakes in a dry skillet over medium heat for 1–2 minutes until golden; remove and cool.

If your granola is chunky, break into bite-sized pieces. Crush 1 tbs banana chips lightly with the back of a spoon.

Roughly chop 2 tbs roasted nuts and set all garnishes aside.

Parfait Build

In four serving glasses or one large parfait vessel, spoon a layer (about 2 tbs) of banana compote into the bottom of each glass.

Add a layer of granola (about 2 tbs), then drizzle 1–2 tbs of soy caramel over the granola.

Pour the banana milk gently into each glass, filling to about 3/4. Reserve some milk if you prefer more room for garnishes.

Top with another spoonful of banana compote, a sprinkle of crushed banana chips, toasted coconut, and chopped nuts. Add a few thin slices of fresh banana on top.

Finish with a light pinch of coarse sea salt over the caramel for contrast and, if desired, a few edible dried flowers or micro herbs as a visual garnish.

Serve immediately with a spoon and straw. If preparing ahead, keep components separate: banana milk chilled, caramel in a jar, compote at room temperature; assemble within 1 hour of serving to preserve crunch.