Quarter Cup Kitchen

That’s literally all I hear ever since I posted this banana matcha recipe.

Okay, story time. About a year ago, I was at a coffee shop and saw they had a coconut matcha and a banana bread latte on the menu. Obviously, I had to ask the barista if they’d combine them into a banana matcha. They gave me thee wildest look—but then did it. And just like I imagined, it was flawless. I made everyone in the shop try it, including the barista and the owner. I’m still campaigning to get it added to the menu.

If you ever stop by Disco Death in Minneapolis, let them know Tay sent you and to add the banana matcha to the menu. Bonus points if you can come up with a cute name for it that has “Tay” somewhere in the mix ❤

Aaaanyways, I ended up going back so many times for it that I figured I should just learn to make it myself. And guess what? It’s super easy. The syrup is like 5 ingredients, and once you’ve got that, you just stir it into your daily matcha. That’s it. And it’s sooo good.

Fast forward to this past March: I hosted a little apartment coffee shop for my friends, and the banana matcha was the most-ordered drink of the day. It’s fully a staple in the group now—and yes, we’ve even made a banana coffee version (banana bread latte, anyone?).

Final testimony for this syrup: this summer, some friends were filming a movie in Mexico and I flew out to visit them. We were staying at this beautiful hacienda, but it was like 30 miles from the nearest decent cup of coffee. One morning, we made banana milk and added it to our pot coffee—and everyone on the cast and crew (probably 20–25 people) loved it. Not a single banana matcha (or banana coffee) hater in the bunch.

Soooo try it for yourself, let me know what you think, okay?

Recipe

Prep: 5 Mins

Cook: 0 Mins

Yield: 3 Cups

Category: Drinks

Ingredients:

• 3 ripe/over-ripe bananas
• 1 14-oz can sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt

Directions:

1. In a blender, combine all ingredients and blend on high until smooth.
2. Pour into an airtight container or jar, store in fridge.
3. Add as desired to matcha or coffee.

Thank you so much for visiting QCK! I’m happy to have you here. If you try any recipes, or have any requests, please let me know! Otherwise happy cooking and lots of love from my kitchen to yours. ❤