What was your favorite sandwich as a kid? I personally had a love-affair with peanut butter and banana when I was in high school. I made them with gobs of crunchy natural peanut butter spread on both slices of bread and a ripe-ass bananas, which was cut into half-inch medallions and arranged lovingly to insure that each bite was loaded with banana-y flavor. I could plow through one a day, every day, and I did just that for days on end. Now that my tastes have evolved and I don’t eat sandwiches, I still hold that the peanut butter and banana sandwich is the best.
Recently, I had a lot of ripening bananas on hand, and some peanut butter, and a baking urge. I ran the idea for peanut butter and banana sandwich cookies by a friend, who in turn enthusiastically supported the endeavor. After a couple of tries (some too sugary, some too peanut buttery) I came to this recipe.
It doesn’t call for too many special ingredients—most vegan bakers will have them all on hand. Someone new to baking without eggs may be unfamiliar with using ground flax seeds, or flax meal, but it works in the recipe to both bind the cookies and make them crunchy when cool.
The recipe consists of two parts: the Nutter Butter-like crunchy cookies and the “banana cream” filling.
Peanut Butter and Banana Sandwich Cookies
(Makes about two dozen sandwiched cookies.)
Crunchy Peanut Butter Cookie Ingredients:
- 1 tbsp flax meal
- 4 tbsp warm water 1/3 c milk
- 2 c flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 c peanut butter
- 1/3 c vegetable/canola oil
- 2 c sugar
- 1 tsp molasses
Banana Frosting Filling Ingredients:
- 1 small, super ripe banana
- ¼ cup melted margarine
- 2 c powdered sugar
- 2 tbsp corn starch
- Preheat your oven to 375 degrees (Fahrenheit)
- In a small bowl (or a mug) whisk (or fork) together flax meal and warm water. Set aside to get goopy.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate, medium bow, blend peanut butter, oil, sugar, and molasses. *Note: If you prefer a more maple-y flavor, 2 cups of light brown sugar can be used.
- Add flax goop to wet mixture and blend together.
- Add wet ingredients to big bowl of dry ingredients and mix thoroughly, until dough forms.
- Using a tablespoon measure, scoop a heaping tablespoon of dough from the bowl and roll into a ball between your palms. Gently flatten the ball (to about ¾”) and place on a cookie sheet. 12 cookies should be spaced evenly on an average cookie sheet. They won’t spread too much while baking, but don’t crowd them.
- Bake for 10 minutes, rotating the sheet halfway (after five minutes).
- Remove from oven and allow the cookies to cool on the sheet for three minutes, before removing to cool completely.
- Repeat with all your dough.
- Chop super-ripe banana into chunks and toss it in a blender with melted margarine. Blend until smooth. *Note: If you don’t have a blender, this can be done by hand. Just mash your banana well and mix in the margarine until smooth.
- Whisk together powdered sugar and corn starch in a medium bowl.
- Add banana-margarine blend to sugar mixture and mix until a smooth frosting forms.
- Set aside in a sealed container until cookies are completely cool.
- When the cookies are completely cool, scoop about 1 teaspoon of frosting onto each cookie. *Note: Make sure the cookies are cool. If not, the tops will slip-slide off the bottoms. Be patient!
- After each cookie is frosted, smush two together (frosting sides in, of course). Continue until all cookies are matched and sandwiched.
This recipe makes way too many cookies for one vegan (and her roommates) to eat. I recommend that you share these with anyone you know who likes peanut butter or bananas. be sure to let everyone know, as they enjoy these treats, that they are indeed vegan.