Method (cookie)

1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
2. Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
3. Add the dairy-free milk and mashed banana. Whip again until combined.
4. Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined. It will make a thick coffee cookie dough. If the dough feels too wet, add in some more flour unitl it feels like a cookie dough texture (don’t add too much or it’ll result in dry / tough cookies).
5. Scoop the banana cookie dough into 40g balls using spoons or an ice-cream scoop, you can weight the dough on a set of kitchen scales. 
6. Place the cookies on the lined tray with space in-between (leave the dough in balls, don’t press them down  as they will spread when baking.
7. Bake in the middle of the oven for 10-12 minutes, or until the edges are lightly golden.
8. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
9. Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.
10. You can enjoy them after 10 minutes, or make them into the ultimate banoffee pie cookie with more banana, caramel and cream!

Method (caramel)

1. Make a batch of my vegan caramel sauce, and make sure its chilled and thick (make it the day in advance so it has time to set in the fridge overnight and thicken).
2. Once ready, spoon some caramel to the top of each cookie, using the back of a spoon to spread it out.
3. To prevent the caramel going everywhere, place directly in the freezer to chill the caramel onto the cookie while you make the cream. if the caramel is too wet when you try to add the cream on top, it’ll just slide off. Chilling the caramel when its on top of the cookies is essential. 

Method (Cream)

1. Add the double cream and custard powder into a stand mixer fitted with balloon whisk attachment. Whip the cream on high speed for 5-8 minutes or until it holds a stiff peak. The Coconut Collaborative double cream will whip up very thick!
2. Use an ice-cream scoop or spoon to spoon some cream on top of each cookie. Alternatively, you could transfer the cream into a piping bag fitted with a round tip nozzle and pipe a swirl on top of each cookie.
3. To decorate, add a sprinkle of some crushed biscoff cookies and a banana chip.
4. Serve and enjoy!