Banana Sushi rolls




20 mins


3-4 Servings



  • 1 ½ cup whole wheat flour
  • ¼ cup + 2 tbsp cocoa powder
  • ¾ tsp baking powder
  • ¾ cup of water
  • 1¾ cup of non-dairy milk (almond, soy, or coconut will work)
  • ½ cup + 1 tbsp maple syrup
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • Morama Almond Cream Spread
  • 2-3 large bananas


  • To prepare the wraps, blend all the ingredients and refrigerate the mixture for 8 minutes.
  • Pour about ¼-½ cup of the batter into a preheated nonstick or lightly greased skillet over medium-low heat and tilt the pan in a circular motion to coat the surface evenly.
  • Let cook for 1-2 minutes or until numerous bubbles appear on the surface, flip the crepe. Continue cooking the other side for 1 minute and then remove from the skillet.
  • Working quickly (it is easiest to roll the wraps while they are warm), spread about 1 ½ tbsp Almond butter per wrap. Place a banana on the edge of the wrap and roll tightly; place the seam down. Using a sharp knife, slice the roll into 2/3-inch (1.5 cm) sections. Repeat for each wrap.