My take on the viral Banana Latte, this homemade beverage is thick, creamy, and perfectly sweet with a touch of warmth from the cinnamon. With just enough caffeine and optional added protein, it’s better than anything from your local coffee chains and is energizing, filling, and quick to make for a delicious breakfast, snack, or afternoon boost! Make it hot or cold!
I first tried banana coffee thanks to my friend Chelsie. She’d bring it to every meet-up, and after one sip of her version, I knew I had found a new favorite.
Her recipe is a little different from mine, but here’s the twist I didn’t realize at first: you can actually blend banana into a creamy base and stir it into your latte. I’ve since tried it both hot and iced, and honestly? They’re equally wonderful. It’s a naturally sweet, nourishing way to enjoy your coffee—and I’m forever grateful Chelsie introduced me to banana coffee (a.k.a. the banana latte).
Tips Before You Begin
- Banana Ripeness Matters: Use a ripe banana for a stronger banana flavor, but not an overripe banana, like you would for banana bread muffins. Overripe bananas can taste too sweet or create a heavier texture in a hot drink.
- Sweetness: This latte starts with a naturally sweet base, but you can always add maple syrup, honey, agave, or your favorite sweetener to taste.
- Texture Tip: If you want your latte to be extra silky, blend the banana milk longer (30–45 seconds) to fully emulsify the ingredients before heating.
- Warming Without Splitting: Warm the banana milk slowly on low heat. High heat can cause separation or a grainy texture.
- Extra Froth: If you don’t have a frother, you can re-blend the warmed banana milk for a foamy finish.
What’s In It & Why It Works
Please be sure to scroll down to the recipe card for the complete ingredient list and instructions!
- Banana – A natural sweetener, this makes the latte extra creamy when blended with milk. It’s also an excellent source of potassium and provides a boost of electrolytes for the perfect pick-me-up.
- Non-Dairy Milk or Creamer – This is crucial for the creamy consistency and adds a rich, slightly sweet flavor while being light and easy to digest. Use any dairy-free milk or creamer you like best (plain or flavored), such as almond milk, oat milk, coconut milk, or hemp milk. Keep in mind that the higher the fat percentage, the creamier your latte will be.
Swap: If dairy isn’t a concern, feel free to use any milk of choice. Using whole milk or heavy cream is a great way to add extra creaminess and a rich flavor.
- Coffee or Espresso – I recommend using decaf or half-caf for a kick of energy without all the caffeine jitters.
Note: I like to use diluted espresso, mixing 2-3 ounces of strong espresso with hot water, so the flavor isn’t overpowering.
- Cinnamon – This adds warm flavor and may help balance blood sugar.
- Optional Collagen or Protein Powder – This creates a well-balanced drink that keeps you full and energized, so you don’t crash and find yourself scouring the pantry 20 minutes later. I recommend using a plain or vanilla-flavored option, but any flavor you like best will work. Collagen or whey isolate dissolves smoothly. Plant-based protein powders work too, but may need extra blending to avoid a grainy texture.
How to Make a Homemade Banana Latte
The basic steps are outlined below, but be sure to check the recipe card for full instructions, extra notes, and helpful tips.
1. Create banana milk. Combine the dairy-free milk/creamer, banana, and cinnamon in a blender. Add any additional sweeteners, if desired, then pulse until smooth and creamy.
Note: If your blender isn’t very powerful, strain the mixture to remove any banana chunks.
2. Combine. Pour brewed coffee or espresso into a tall, heat proof mug or glass. Then, gently warm the banana milk on the stove over low heat. Don’t let it come to a boil! Pour the warm milk over the coffee.
3. Serve. Use a milk frother to create a fluffy consistency, stir, give it a few sips, adjust if needed, and enjoy warm!
Make Protein Coffee: If using collagen or protein powder, blend the powder with the banana and milk. Then, gently heat the mixture as usual. Make sure it stays under 160°F to prevent curdling or separation!
Iced Banana Latte Option
Use a chilled or frozen banana, blending it with the milk. Then, use a dark cold brew, or chill diluted espresso in the fridge.
Pour the cold coffee or espresso into a tall glass, and add just a little bit of ice (too much will water the latte down, diluting the flavor and creating a runny consistency). Pour the cold banana milk over the coffee and stir!
Possible Variations
- Mocha Twist: Add 1-2 teaspoons of cocoa or cacao powder with the cinnamon.
- Caramel Flavor: Stir in maple syrup or date syrup for a natural sweetener and a subtle caramel flavor. Or, use brown sugar if that’s what you have on hand.
- Spiced Latte: Add a pinch of nutmeg or cardamom for warmth and a cozy, fall-inspired taste.
- Vanilla: Include vanilla extract for subtle notes of flavor and enhanced sweetness.
How to Serve
Sometimes I like to get a little fancy and add a dollop of coconut whip and a sprinkle of cinnamon, or even a drizzle of chocolate sauce on top before serving. It makes the drink feel like a drive-thru latte!
If I’m in a hurry, I often whip up this creamy banana latte for a quick on-the-go breakfast. However, if I have the time, I add a slice of gluten-free veggie quiche, oven baked scrambled eggs, or gluten-free breakfast strata for a little extra protein and nutrients.
This latte also makes for a tasty afternoon treat, especially when paired with a chocolate almond flour protein bar, a peanut butter banana muffin, or a gluten-free cereal bar.
More Homemade Drink Recipes
Creamy Banana Latte Recipe (Hot or Cold)
- Total Time: 5
- Yield: 1–2 servings 1x
- Diet: Gluten Free
Description
A healthy, naturally sweetened coffee drink made with banana, almond milk, and cinnamon. Dairy-free and easy to make hot or iced!
Ingredients
- 1 small ripe banana (fresh for hot latte; frozen for cold latte)
- 4 ounces dairy-free milk or creamer (plain or vanilla) – *Higher fat equals creamier the latte.
- 8 to 10 ounces freshly brewed bold coffee or 2-3 ounces bold espresso diluted with 4 to 6 ounces hot water (adjust to taste)
- ½ teaspoon ground cinnamon
- Optional Boosters- 1 scoop collagen or protein powder (see notes for best types)
- Optional Sweeteners – maple syrup, honey, etc. to taste.
See blog post for additional flavors & variations.
Instructions
See notes for iced latte version.
- Add the dairy-free milk or creamer, banana, and cinnamon to a high-speed blender. Add any additional sweeteners or protein, if desired. Blend until smooth and creamy.
- If your blender isn’t very powerful, strain the mixture to remove any banana bits for a silky texture.
- For a hot latte: Pour brewed coffee or diluted espresso into a tall, heat proof mug or glass.
- Gently warm the banana milk on the stove over low heat (do not boil), then pour it over the coffee. Taste and adjust to desired sweetness.
- For extra froth, finish with a milk frother after combining. Stir well and enjoy
Notes
This latte recipe is the base version—naturally sweetened with banana. If you’d like it a bit sweeter, stir in maple syrup, honey, agave, or your preferred sweetener to taste.
Texture Tip- Heat the banana milk slowly on low heat. High heat can cause separation or a grainy texture.
To make a cold/iced banana latte: Use chilled or frozen banana to blend with the milk. Use a dark cold brew or chill the diluted espresso. Pour the cold coffee or espresso into a tall glass, add just a little ice (if desired) and pour the creamy banana milk over the coffee. Optional– Blend everything together if you prefer a frosty, shake-like drink.
Make it Protein coffee: Blend protein with banana + milk first, then gently heat before adding to coffee. Keep under 160°F to prevent curdling or separation. Collagen or whey isolate dissolve smoothly. Plant-based protein powders work too but may need extra blending to avoid grainy texture.
Nutrition (with Protein Powder)- Based on 1 scoop whey isolate: 200 calories, 2 g fat, 28 g carbohydrate, 3 g fiber, 10 g sugar, 19 g protein.
- Prep Time: 5
- Cook Time: n/a
- Category: drink
- Method: blend
- Cuisine: American
Nutrition
- Serving Size: 1 banana latte using almond milk
- Calories: 97
- Sugar: 9.9 g
- Sodium: 98.7 mg
- Fat: 1.8 g
- Saturated Fat: 0.1 g
- Carbohydrates: 20.3 g
- Fiber: 2.8 g
- Protein: 2 g
- Cholesterol: 0 mg
Hello! I’m wanting to try this but don’t have non dairy creamer. Would oat or almond milk work?
Hi Caroline! That should work great. I’d just suggest using a higher-fat non-dairy milk so the banana milk turns out extra rich and creamy in both texture and flavor.