Can banana milk be used as a milk alternative for baking and cooking?

Can you bake with banana milk?

Yes, you can use banana milk as part of the liquid in sweet recipes, but it behaves differently from cow’s milk. Homemade banana milk is a banana blended with water or a plant milk, so it is sweeter, a little thicker and lower in protein than dairy milk. Bottled versions vary, so read the label first.

Where it works well

• Pancakes, waffles and muffins: the banana flavor fits, and you can often use slightly less sugar.
• Smoothies, shakes and overnight oats: use it as the liquid.
• Quick breads and cakes with banana already in them: it adds more banana taste.
• Hot cereal and porridge: stir in at the end.

Where to be careful

• Savory sauces and soups: the sweetness and banana flavor will come through. A plain unsweetened plant milk is a safer choice.
• Custards, white sauce and anything that needs milk protein to set or thicken: banana milk has little protein, so results may be thin.
• Bottled banana-flavored milk often contains added sugar and may contain dairy, so it is not a dairy-free swap unless the label says so.

How to swap it

1. Start with a 1:1 swap for the milk in a sweet recipe and test a small batch first. This swap is common practice for plant milks, but it is not a tested rule for banana milk.
2. Reduce the sugar slightly if the banana milk is sweetened.
3. If the batter looks thin, add a spoonful of flour; if it looks thick, add a splash of water.
4. Expect browning to be a little faster because of the natural sugar.

Make it fresh

Blend 1 ripe banana with 1 cup of water or oat or soy milk for 30 to 60 seconds. Recipes say it keeps about 2 days in the fridge and separates, so shake before using. Do not store it at room temperature.

General guidance, not tested lab results. For a milk allergy or special diet, check every label.