Vegan baking has come a long way and when done right, it should no longer be characterized as dry and tasteless. This vegan banana bread recipe is a good example. This new take on an old favorite is creative, fun, and pretty healthy.

I had these vegan banana bread and cashew cream whoopie pies when I was living at an ashram and I nearly shed a tear they were so delicious.

Vegan Banana Bread and Cashew Cream Whoopie Pies

Vegan Banana Bread Recipe
12 standard banana bread whoopie pies

2 tbsp. flax meal + 6 tbsp water
2 cups unbleached all purpose flour
1 tsp. baking soda
1/4 tsp. salt
4 medium overripe bananas mashed
1/2 cup light brown sugar
1/2 cup applesauce
1/3 cup vegetable oil
1 tsp. vanilla extract
2 cups cashew cream (recipe to follow)

Method

1. Preheat oven to 350 degrees F and grease 2 cookie sheets.

2. In a small bowl, combine 2 tbsp. flax meal and 6 tbsp. water. Let sit for five minutes until it thickens. This will serve as a vegan egg component.

3. In a large bowl, combine flour, baking soda, and salt using a whisk.

4. In a medium bowl, combine mashed bananas, brown sugar, applesauce, vegetable oil, and vanilla extract, along with the flax water combination.

5. Make a well in the dry ingredients and pour in the wet ingredients. Combine well (the batter will be thick).

6. Start assembling the cookies on the cookie sheet using a 1/8 measuring cup. Allow a few inches between each cookie. Bake for 18 minutes, until a toothpick comes out clean. Let cool.

7. Assembly your whoopie pies by slathering a good spoonful of cashew cream on one cookie and topping each with another cookie to make them into a dessert sandwich.

Recipe adapted from Kitchen Treaty.

Thick Cashew Cream

Makes 2 cups
2 cups whole raw cashews

Method

1. Soak cashews in cold water and refrigerate over night.

2. Drain cashews and rinse in cold water. Add to a blender, only slightly cover cashews with water. This makes thicker cashew cream, which you need for this recipe.

Recipe: Tal Ronnen

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Image: kim siciliano

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