Place all ingredients in a high-speed blender. Blend until smooth.

Filter the pulp out with a nut milk bag or a cheesecloth.

Transfer to a sealed jar and refrigerate or warm on the stove and enjoy warm.

This banana bread milk will keep in the refrigerator for up to 4-5 days. Enjoy cold (and shake well) for best taste.

This drink is delicious hot or cold, but it is also great in smoothies, for breakfast with granola, in coffee, or baked goods.

Keep the pulp to make sweet cookies. Simply place the pulp on a baking sheet lined with baking paper and bake until solid or crispy.