Vegan Banana Sandwich Cookies Recipe
These Vegan Banana Sandwich Cookies are a delightful plant-based treat featuring soft, golden banana-shaped cookies sandwiched with a creamy banana-flavored dairy-free buttercream. Perfectly spiced with a hint of yellow food gel for color and dusted with cocoa powder for a fun ripe banana effect, these cookies combine rich flavors and textures for a wholesome, vegan snack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes plus 1 hour chilling
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan, Vegetarian
Ingredients
Scale
Cookie Dough
- 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
Cream Filling
- 120g dairy-free butter
- 200g icing sugar
- 1 medium ripe banana, mashed
- 1 banana, sliced
- Cocoa powder, for decoration
Instructions
- Prepare the dough: Cream the sugar, cold cubed dairy-free butter, and a small drop of yellow food gel together in a bowl until fluffy. Use a stand mixer with a paddle attachment or whisk by hand. Sift in the flour and mix until a thick dough forms. Wrap the dough in plastic or baking paper and chill in the fridge for at least 40 minutes to 1 hour to firm up.
- Preheat the oven: Set the oven to 180°C fan (350°F) and line a baking tray with greaseproof paper.
- Roll and shape cookies: Once chilled, roll out the dough to about 1/2 inch thickness on a floured surface to prevent sticking. Cut shapes using a banana-shaped cookie cutter and place them on the lined tray. Lightly score each cookie with a fork to create banana-like texture.
- Bake the cookies: Bake in the middle rack for 10-12 minutes, turning the tray halfway for even baking, until edges are golden brown. Remove and cool slightly on the tray, then transfer to a wire rack to cool completely, allowing them to crisp up.
- Make the cream filling: In a large bowl, whip the dairy-free butter until creamy using a stand mixer with a balloon whisk or a hand mixer. Gradually add icing sugar and mashed banana, whipping on high speed for about 5 minutes until pale, fluffy, and holding shape. Adjust consistency with a splash of dairy-free milk if too thick, or add more cold butter if too runny.
- Assemble the sandwiches: Fit a piping bag with a medium round tip and fill with the banana buttercream. Pipe cream onto half of the cooled cookies. Add banana slices on top of the cream, then sandwich with another cookie.
- Decorate and serve: Optionally dust the tops with cocoa powder to resemble ripe bananas. Serve immediately or store in an airtight container.
- Enjoy your Vegan Banana Sandwich Cookies!
Notes
- Ensure the butter for the dough is cold to create a tender cookie texture.
- Chilling the dough is crucial for cleanly cut shapes and to prevent spreading during baking.
- Use ripe bananas for sweeter, more flavorful cream filling.
- Dairy-free alternatives like coconut or soy butter work well in this recipe.
- If you don’t have a banana-shaped cutter, use any small round cutter and decorate creatively.
- Cookies keep well in an airtight container for up to 3 days.
- You can freeze baked cookies without filling and assemble later.
Keywords: Vegan Banana Cookies, Banana Sandwich Cookies, Dairy-free Cookies, Vegan Dessert, Banana Buttercream, Plant-based Cookies
Find it online: https://lucabites.com/vegan-banana-sandwich-cookies-recipe/
