Banana Milk Latte (Viral Iced Coffee Recipe)

This banana milk latte takes the viral TikTok drink and gives it a warming cinnamon-vanilla twist — and one batch of banana milk makes two iced coffees, so you can share it (or save one for yourself).

You’ve probably seen this drink all over TikTok — blend a banana with milk and pour it over espresso for a creamy, naturally sweet iced latte that feels straight out of a café. This version adds cinnamon, vanilla, and a touch of sugar-free vanilla syrup for an extra-cozy spin, and the banana milk base makes enough for two drinks — perfect for sharing or saving one for later.

The banana adds smoothie-bar creaminess without any heavy syrups or weird additives. Pour it over espresso and ice, and you get a drink that tastes like dessert but starts the day right.

If you love café-style iced drinks, also try my Iced Teddy Graham Latte or my Iced Protein Latte.

Why You’ll Love This Recipe

• Makes 2 drinks — one batch of banana milk yields two iced lattes
• No refined sugar — naturally sweetened with banana plus a touch of sugar-free vanilla syrup
• 5 minutes of prep — blend, strain, brew espresso, pour
• TikTok viral with a Basics With Bails twist — cinnamon and vanilla give it cozy depth

Ingredients

Full measurements are in the recipe card below.

For the banana milk (makes enough for 2 drinks):

• Ripe banana — the riper the better. Brown spots = sweeter, creamier milk. Frozen banana also works for a thicker, frostier base.
• Milk — I use whole milk for the creamiest texture. Almond milk, oat milk, or any plant-based milk also works. Fairlife works great for added protein.
• Salt — just a pinch balances the sweetness and brings out the banana flavor.
• Vanilla extract — pure vanilla extract is best.
• Ground cinnamon — the warming note that sets this version apart from the standard banana milk latte.

Per drink:

• Sugar-free vanilla syrup — Skinny Mixes or Torani sugar-free vanilla both work great. Maple syrup or honey works if you don’t have sugar-free syrup.
• Espresso shots — 2 shots per drink. Cold brew concentrate also works as a swap.

How to Make a Banana Milk Latte

1. Add the banana, milk, salt, vanilla extract, and cinnamon to a blender. Blend on high for 30-45 seconds until completely smooth and frothy.
2. Strain the banana milk through a fine mesh sieve into a measuring cup or jar. Press gently with the back of a spoon to extract all the liquid and leave the banana pulp behind. This is what gives you that silky, café-quality texture.
3. Fill two tall glasses with ice. Add 1 tablespoon of sugar-free vanilla syrup to each glass.
4. Pull 2 shots of espresso for each glass and pour the espresso over the ice and syrup.
5. Slowly pour the strained banana milk over the espresso. The drink will layer beautifully — banana milk on top, espresso below — before you stir it together.
6. Stir and enjoy immediately for the best texture.

Pro Tips

• Use a ripe banana with brown spots. Underripe bananas taste starchy and don’t blend smoothly. The spottier the peel, the sweeter and creamier the result.
• Blend longer for silkier texture. 30-45 seconds on high creates the silkiest banana milk. A short blend leaves chunks.
• Strain twice for extra-silky texture. One strain is enough for most, but if you want true barista quality, strain a second time through the same sieve.
• Make the banana milk right before serving. Banana milk oxidizes and separates within 30-60 minutes — best fresh.
• Chill your espresso before pouring. Hot espresso melts the ice and waters down the drink. Brew ahead and let it cool, or use cold brew concentrate.

Variations

• Hot version: Skip the ice, warm the banana milk gently on the stove (low heat — don’t boil or it’ll separate), and pour over hot espresso.
• Protein boost: Add a scoop of vanilla protein powder to the banana milk before blending. PEScience Gourmet Vanilla works well here (code BAILEY at checkout).
• Different sweetener: Skip the sugar-free vanilla syrup and use maple syrup, honey, or pureed dates instead.
• Cold brew swap: Use ½ cup of cold brew concentrate instead of espresso shots.
• Dairy-free: Use oat milk, almond milk, or coconut milk for the banana milk base.
• Extra fancy: Top with cold foam or whipped cream and a sprinkle of cinnamon for café-presentation vibes.

Storage

This drink is best made and consumed fresh. The banana milk oxidizes quickly — it’ll start to separate and turn slightly grey within an hour, even refrigerated. Make the banana milk right before you want to drink the lattes.

If you absolutely need to prep ahead, you can blend the banana milk and store it tightly sealed in the fridge for up to 4 hours — give it a good shake or re-blend before pouring over the espresso.

Frequently Asked Questions

Can I use frozen banana? Yes — frozen banana works great and gives the drink a thicker, frostier texture. No need to thaw first, just blend it straight from the freezer.

Do I have to strain the banana milk? For café-quality smooth texture, yes. Straining removes the banana fibers that would otherwise float in the drink. If you don’t mind a slightly textured drink, you can skip it — it still tastes great.

What kind of milk works best? Whole milk gives the creamiest texture, but any milk works. Oat milk and almond milk are great dairy-free options. Fairlife is excellent if you want extra protein.

Can I make this hot? Yes — skip the ice and warm the strained banana milk gently on the stove over low heat (don’t let it boil or it’ll separate). Pour over hot espresso.

Is there caffeine? Yes, from the 2 espresso shots. For a caffeine-free version, use decaf espresso or replace with strong brewed decaf coffee.

More Drink Recipes

• Iced Protein Strawberry Matcha Latte
• Iced Caramel Macchiato
• Copycat Starbucks Skinny Vanilla Latte
• The Best Vanilla Iced Coffee
• Starbucks Cold Foam Recipe
• Starbucks Copycat Chai Tea Latte

If you tried this banana milk latte, leave a star rating and a comment below. Tag @basicswithbails on Instagram or share on Pinterest using #basicswithbails.