These soft vegan banana sandwich cookies are perfectly buttery, sweet, fruity and delicious. Sweet ‘melt in the mouth’ sugar cookies are sandwiched with a whipped banana cream and fresh banana slices, decorated as little bananas. You can’t even tell they’re vegan, dairy-free and egg-free!
Vegan Banana Sandwich Cookies
Banana lovers, this one’s for you! If you’re a fellow fan of all things fruity, you’re going to absolutely LOVE these vegan banana sandwich cookies with sweet banana cream and fresh bananas. They are bursting with bright, and fruity banana flavour! These mouthwatering cookies are a must make for Summer. You can make them any time of the year really, but I especially like to enjoy them on a warm and sunny summers day, perfect along a dairy-free chocolate shake… it’s simply divine. You are going to love making and especially tucking into these delightfully light, buttery and fresh cookies, trust me!
Looking for more fruity recipes? Check out my:
- Vegan Mango Coconut Cake
- Viral Mini No-Bake Orange Cheesecakes
- No-Bake Lemon Truffles
- Easy Vegan Strawberry Sandwich Cookies
- Easy Vegan Blueberry Coffee Cake
- No-Bake White Chocolate Raspberry Cheesecake
Why you’ll love this recipe
- Fun & playful shape – Adorable and whimsical, they add joy to snack time or tea parties, and are great for themed events.
- Fully vegan- No dairy or eggs, making them perfect for all to enjoy, without any cruelty.
- Delicious banana flavour – Tasty banana cream is topped with fresh slices of banana making it a delicious flavour in every bite.
- Balanced texture – Crisp edges and a soft center in the cookie, contrasted by a smooth, luscious cream filling.
- Visually eye-catching – With the banana shape and vivid yellow hue, they are a cookie that is sure to impress anyone you serve them too!
- Natural banana flavour – The banana flavour comes from naturally ripe bananas (no artificial banana flavour here).
- Easy made gluten-free – Swap the flour for a gluten-free flour blend to make this recipe suitable for Coeliac / those with a wheat intolerance.
- Fun for kids – Great easy bake for the kids to make and enjoy as they’re bright and fun to make!
Tools you’ll need
Below I have listed and linked some of the tools you’ll need in order to make these scrumptious cookies (aff links’s*, see my disclosure policy for more details) .
- Banana shape cookie cutter
- Rolling pin
- Baking tray
- Yellow food gel
- Piping bags
- Round tip piping nozzle
- Food grade brush
- Mixing bowl
- Spatula
- Kitchen measuring scales
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Print
Vegan Banana Sandwich Cookies
- Total Time: 30 minutes
- Yield: 10–12 1x
- Diet: Vegan
Description
Vegan Banana Sandwich Cookies shaped as mini bananas with a delicious banana cream filling! They’re easy to make and super fun!
Ingredients
Ingredients (cookies)
- 100g of caster sugar
- 200g of dairy-free block butter (cold and cubed)
- Small drop of yellow food gel
- 300g of all purpose / plain flour (plus extra for dusting)
Ingredients for the cream
- 120g of dairy-free butter
- 200g of icing sugar
- 1 medium ripe banana (mashed)
- 1 banana (slices)
+
- Cocoa powder (for decoration)
Instructions
Method (cookies)
- Cream the sugar, butter and small drop of yellow food gel together in a bowl until fluffy. This can either be done using a stand mixer and paddle attachment or in a bowl with a hand whisk / spatula. Sift in the flour and mix into a thick dough. Transfer the dough into plastic wrap or baking paper and chill in the fridge for at least 40 minutes -1 hour to firm up.
- In the meantime, preheat the oven to 180°C fan and line a baking tray with grease proof paper.
- Once the dough is chilled and firm to the touch, roll out to approximately 1/2 inch thickness on a floured work surface (this prevents the dough from sticking). Cut into shapes using a banana shape cookie cutter. Place the shapes on the lined baking tray. Lightly score with a fork to create the texture / banana design (refer to video for example).
- Bake in the middle of the oven for 10-12 minutes until golden brown at the edges. You can even turn the tray half way through to ensure an even baking.
- Once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring to a wire rack. Repeat until all the cookies are baked. They will crisp up slightly when cooling.
- Allow to cool before adding in cream filling, or it may melt.
Method (cream filling)
- In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Add in the icing sugar and mashed banana, whip to combine. Whip for 5 minutes on high speed until the buttercream becomes pale and fluffy in texture. If it’s too thick add in a splash of dairy-free milk, if it’s too runny add more chunks of cold butter to get it to the right consistency. It should be thick, creamy and hold it’s shape.
- Transfer the buttercream in to a piping bag fitted with a medium sized round tip nozzle.
- Pipe cream to half of the cookies, topping with some slices of banana (refer to video for visual reference) and place another cookie on top to sandwich.
- Serve or decorate with some cocoa powder to make them look like ripe bananas (refer to photos for example).
- Enjoy!
Notes
To store: Store the cookies in a air tight / sealed container in the fridge. Enjoy chilled. Best enjoyed within 3-4 days of making.
Freezing: You can freeze the cookie dough in a airtight / sealed container in the freezer, then allow to thaw before rolling out and baking the cookies. Freeze for up to a month.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
Thank you for this very easy and fun recipe 🐧😉
It’s a real pleasure to cook with you❤️
stickman hook