Bananamilk you say? If you enjoy dairy-free beverages, you must try this one. We did and we loved it. It’s the perfect addition to so many recipes, but we really loved it in our waffle batter.
The next time you’re at your grocery story, look for Mooala. Mooala is the leading maker of organic, nut- and dairy-free bananamilk. Made with pureed bananas, roasted sunflower seeds, and a touch of cinnamon and salt, Mooala Bananamilk is so, so delicious. We’ve tried it in our morning coffee, cereal to make soft serve ice cream and our go-to batch of waffles. Not only does Mooala make a variety of bananamilks (Original, Chocolate and now Strawberry), the brand makes Original and Vanilla Bean Almondmilk. 
To us, this milk tastes like a traditional dairy-free beverage, but it smelled of beautiful banana bread complete with cinnamon. Glorious!
Check out our recipe for dairy-free sourdough waffles made with the bananamilk and a bonus recipe for a bananamilk soft serve. What would you make with Mooala bananamilk?
Here are a few more ideas:
Chocolate Pumpkin Loaf — Just when you thought a pumpkin loaf couldn’t get any more decadent, we added chocolate. Chocolate Bananamilk adds a creamy, luxurious flavor to a traditional banana bread that you’re sure to love.
Turmeric Vanilla Bean Latte — Your typical latte just got so much better with Mooala Vanilla Bean Almondmilk, which will remind you of grandma’s homemade ice cream but with way less calories.
Thanksgiving Smoothie — Make the biggest food holiday of the year last a little longer and without the guilt or turkey hangover. Seasonal pecans, sweet potatoes, banana and cinnamon blend together perfectly with a little help from Mooala Vanilla Bean Almondmilk.
Dairy-Free Sourdough Waffles Made with BananaMilk
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These dairy-free sourdough waffles are made with banana milk, offering a deliciously unique twist with a hint of banana and cinnamon flavor.
Ingredients
- 1 1/2 cups banana milk
- 1/2 cup melted and cooled coconut oil or other oil
- 1/2 cup ripe sourdough starter, stirred down
- 2 cups flour (can be a mixture of all-purpose and whole wheat)
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- The night before, in a large mixing bowl, combine banana milk and melted, cooled coconut oil. Add the ripe sourdough starter and mix thoroughly with a whisk.
- Sprinkle the sugar on top and whisk until dissolved. Cover the bowl with plastic wrap and let it sit at room temperature overnight.
- In the morning, preheat your waffle iron according to the manufacturer’s instructions.
- In a separate bowl, mix together the flour, salt, and baking soda.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Whisk in the vanilla extract and eggs until the batter is smooth.
- Pour the batter onto the preheated waffle iron and cook according to the manufacturer’s instructions, usually about 4-5 minutes, until the waffles are golden brown and crisp.
- Serve immediately with your favorite toppings.
Notes
For a vegan version, substitute eggs with a flax egg or other egg replacer. These waffles are best served fresh but can be frozen and reheated in a toaster. Experiment with different types of banana milk flavors for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 5 grams
- Sodium: 400 mg
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 8 grams
- Cholesterol: 55 mg
Ingredients
- 15 oz can full fat coconut milk
- 1 cup 250g No Sugar Added sunflower seed butter
- 1/4 cup 90g maple syrup (or sweetener of choice)
- 1 tsp vanilla extract
- 1/4 to 1/3 of a cup bananamilk
- Dark chocolate shavings (for garnish)
Instructions
- Shake the can of coconut milk so the liquid and solid parts are evenly mixed.
- Pour into an ice cube tray or mini muffin pan and freeze overnight.
- The next day, combine all the ingredients in a blender and blend until smooth, adjusting the amount of bananamilk based on desired consistency.
- Serve immediately or transfer to a piping bag and swirl into cups/cones.
- Keep leftovers in the freezer. Remove from the freezer 10 minutes before eating, or break apart and re-blend for an even creamier consistency.
Notes
Adapted from www.feastingonfruit.com
Frequently Asked Questions
Can I substitute Mooala Bananamilk with a different non-dairy milk?
Yes, you can use another non-dairy milk, but keep in mind that Mooala Bananamilk adds a unique banana flavor that may not be replicated.
What type of sourdough starter should I use for the waffle batter?
A bubbly and active sourdough starter is best for the waffle batter to ensure light and fluffy waffles.
Is there a specific way to incorporate the banana milk into the waffle batter?
You should mix the Mooala Bananamilk into the wet ingredients before combining it with the dry ingredients to ensure even distribution.
