Banana Bread Cookies

Ingredients:

Cookies:

1 cup vegan butter, slightly softened

1 cup granulated sugar

1/2 cup brown sugar

1/2 cup maple syrup

2 teaspoons vanilla extract

2 teaspoons baking powder

2 teaspoons baking soda

1/4 teaspoon sea salt, only if using unsalted butter

3 large or 4 medium very ripe bananas

4 cups flour

Brown Sugar Espresso Cream Cheese Frosting (recipe follows)

Garnish: pecans or walnuts, chopped and/or halved

Directions:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.

In large bowl of electric mixer, cream together at medium-high speed vegan butter and both sugars until sugar is mostly dissolved and mixture is fluffy. At medium speed, beat in maple syrup, vanilla extract, baking powder, baking soda, and salt. Break bananas into one-inch chunks and add to mixture. Beat at medium speed to fully incorporate. Do not be concerned if mixture curdles. Turn off mixer, add 1 cup flour, turn mixer to low and beat slowly just until flour is fully incorporated, scraping down sides of bowl as necessary. Turn off mixer and repeat with remaining 3 cups flour.

To make “bakery style” cookies, use a 1-tablespoon scoop to make approximately 15 mounds, 2 inches apart, using half of dough. Use the same scoop and remaining dough to make another mound in the center of each existing mound, pressing down slightly.

Bake for approximately 12 to 15 minutes or until lightly golden brown and set. Cool on rack. Frost with Brown Sugar-Espresso Creamy Cheese Frosting and garnish with nuts as desired. (For a professional appearance without piping, use the same 1-tablespoon scoop to place a mound of frosting on top of each cookie and use back of scoop to gently spread frosting.)

Ingredients:

Brown Sugar-Espresso Cream Cheese Frosting:

1/2 cup Tofutti Better Than Cream Cheese, slightly softened

1/2 cup vegan butter, slightly softened

1/4 cup dark brown sugar

1 teaspoon vanilla

1 teaspoon espresso powder or instant coffee dissolved in 2 teaspoons non-dairy milk

4 1/2 to 5 1/2 cups confectioner’s sugar, depending on whether you want to be able to pipe frosting

Directions:

In large bowl of electric mixer, cream together at medium-high speed Tofutti Better Than Cream Cheese, vegan butter, and brown sugar until sugar is mostly dissolved and mixture is fluffy. Add vanilla and dissolved espresso powder and mix on low speed just until incorporated.

Turn off mixer, add 1 cup confectioner’s sugar, turn mixer to low and beat slowly just until incorporated and then increase speed to medium-high and beat until creamy-fluffy, scraping down sides of bowl as necessary. Turn off mixer and repeat with remaining confectioner’s sugar until desired consistency is reached.

If you intend to pipe the frosting on cookies, you will want a firmer frosting. If you have leftovers, store covered in refrigerator.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.