Name: Vegan Banana Sandwich Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: PT-490309H40M41S
Cuisine: Vegan
Ingredients: 100g caster sugar; 200g dairy-free block butter, cold and cubed; Small drop of yellow food gel; 300g all-purpose/plain flour, plus extra for dusting; 120g dairy-free butter; 200g icing sugar; 1 medium ripe banana, mashed; 1 banana, sliced; Cocoa powder, for decoration

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Introduction

These Vegan Banana Sandwich Cookies are a delightful treat combining soft, banana-shaped cookies with a creamy, naturally sweet banana buttercream filling. Perfect for snack time or a light dessert, they capture the essence of banana flavor in a fun and delicious way.

The image shows five banana-shaped cookies arranged on a white marbled surface. Each cookie has a bright yellow color with light brown grill marks for texture, looking like the peel of a banana. Between the two cookie layers, there is a thick layer of white cream filling that peeks out slightly. Around the cookies, there are a few banana slices and some whole bananas placed casually. In the top center, a small glass container holds a white liquid, likely milk or cream. The overall setup looks bright and fresh with a soft, natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g caster sugar
200g dairy-free block butter (cold and cubed)

Small drop of yellow food gel
300g all-purpose/plain flour (plus extra for dusting)

120g dairy-free butter (for cream filling)
200g icing sugar

1 medium ripe banana (mashed)
1 banana (slices for topping)
Cocoa powder (for decoration)

Instructions

Step 1: In a bowl, cream together the caster sugar, cold cubed dairy-free butter, and a small drop of yellow food gel until fluffy. Use a stand mixer with a paddle attachment or mix by hand with a whisk or spatula.
Step 2: Sift in the flour and mix to form a thick dough. Wrap the dough in plastic wrap or baking paper and chill in the fridge for 40 minutes to 1 hour until firm.
Step 3: Preheat the oven to 180°C fan and line a baking tray with greaseproof paper.

Step 4: On a floured surface, roll out the chilled dough to about ½ inch thickness to prevent sticking. Use a banana-shaped cookie cutter to cut out shapes and place them on the prepared baking tray. Lightly score the tops with a fork to create a banana texture.
Step 5: Bake in the middle of the oven for 10-12 minutes, turning the tray halfway through for even baking, until edges are golden brown.
Step 6: Let the cookies cool slightly on the tray, then transfer to a wire rack to cool completely. The cookies will crisp up as they cool.

Step 7: For the cream filling, whip the dairy-free butter in a large bowl until creamy using a stand mixer or hand mixer.
Step 8: Add the icing sugar and mashed banana, then whip on high speed for 5 minutes until pale and fluffy. Adjust consistency with a splash of dairy-free milk if too thick, or add more cold butter if too runny. The filling should be thick and hold its shape.
Step 9: Transfer the buttercream to a piping bag fitted with a medium round tip.

Step 10: Pipe the cream onto half of the cooled cookies, add banana slices on top, and sandwich with the remaining cookies.
Step 11: Optionally, dust with cocoa powder to mimic the look of ripe bananas.
Step 12: Serve immediately and enjoy your delicious vegan banana sandwich cookies!

Tips & Variations

Use ripe bananas for a sweeter and more flavorful cream filling.
If you don’t have a banana-shaped cutter, use any fun cookie cutter and decorate the cookies with banana slices and cocoa powder to keep the theme.
You can substitute the yellow food gel with a small amount of turmeric powder for natural coloring.

For a richer flavor, add a teaspoon of vanilla extract to the cream filling.

Storage

Store the finished sandwich cookies in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture. You can also store the cookies and cream filling separately for up to 5 days; assemble just before serving. Avoid freezing as the cream may separate upon thawing.

How to Serve

The image shows several banana-shaped cookies with a yellow color and dark brown spots to mimic banana peel details. Each sandwich cookie has two smooth, slightly curved cookie layers acting as the banana peel outer parts, while a white cream filling is piped between them in three round dollops. Around the cookies, slices of banana with a light yellow color and soft texture lay on the white marbled surface. The overall color scheme is warm yellow with brown spots and contrasting white cream and banana slices. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of dairy-free butter?

Yes, you can substitute with regular butter if you are not strictly vegan. The texture and flavor will remain similar.

How can I make these cookies gluten-free?

Replace the all-purpose flour with a gluten-free flour blend suitable for baking. You may need to adjust the amount slightly to achieve the right dough consistency.