Why it works: Malt and vanilla share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 22 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓
The recipe
Ingredients
Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Break or slice the banana into small chunks and put in a blender.
Add malt powder.
Add a small amount of the rice milk and start to blend.
Add more rice milk as necessary until the banana goes from chunks to puree, then blend for another minute or two before adding the rest of the rice milk and optional vanilla.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Malt + vanillatop 6% of all pairsAroma overlapstrongMentioned together22 recipes
Shared aroma: beta-damascenone (apple, rose).
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Banana + vanillatop 2% of all pairsAroma overlapstrongMentioned together1,430 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
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Milk + vanillatop 2% of all pairsAroma overlapmoderateMentioned together19,175 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
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Rice + milktop 3% of all pairsAroma overlapstrongMentioned together7,354 recipes
Shared aroma: 2-nonenal (fatty, green).
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Banana + milktop 5% of all pairsAroma overlapstrongMentioned together1,464 recipes
Shared aroma: 2-hexenal (green, leafy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Frozen very ripe bananas
- Provide the main body, sweetness and creamy texture when blended to a puree.
- Malt powder
- Adds a toasty, malty aroma and flavour that defines the drink.
- Rice milk
- Supplies the liquid that lets the banana blend into a smooth, pourable texture.
The step that matters
Add the rice milk gradually. Adding too much liquid at once can stop the blender from grabbing the frozen banana chunks, so they stay lumpy. Adding a little at a time keeps the blade turning and builds a smooth puree.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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