Weekly Recipe: Vegan Breakfast Banana Buns By The Good Batch

Brooklynites with a sweet tooth know they can always get their fix at The Good Batch, and now’s your chance to get in on the action from anywhere in the world..

Serving everything from cakes to ice cream sandwiches, cute cupcakes, scones, cookies and more, it’s become a fan-favorite go-to for morning treats and celebration eats.

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Chef and founder Anna Gordon has perfected her craft and shared her talents with adoring customers for nearly 10 years. She even sells frozen scooped cookie dough and ice cream sandwiches across the northeast in Union Markets, Westside Markets and 7-Elevens.

But what if you’re in California, or Miami, or Chicago? Now, you can enjoy Gordon’s take on a feel-good breakfast bite with her recipe for vegan breakfast banana buns below.

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"I first developed this recipe in 2015 as a healthy ‘breakfast cookie’ for my daughter and morning bakery team who all craved sweets in the morning,” Gordon says. “The Vegan Banana Breakfast Bun is really a cross between a muffin top and a slice of hearty banana cookie, and is loved by kids and grown-ups alike.”

This recipe yields 14 to 16 buns, and while they’re obviously best when they’re baked fresh, they’ll stay delicious for up to three days if stored in an airtight container.

You can also recreate that just-baked feeling by making a full batch and freezing once cooled to room temperature. Then, pop one in the microwave for 30 seconds followed by a quick warming in the toaster oven until the smell starts to make your mouth water

Or, you can follow this recipe below and eat them right away with family and friends!

Vegan Breakfast Banana Buns

Ingredients:

• 3 cups all-purpose flour
• ¾ cup white sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 2 tsp ground flaxseed
• ½ cup water
• 2 smashed ripe bananas
• ½ cup unsweetened applesauce
• 1 cup grated carrots
• Optional: ¼ cup currants, raisins, coconut flakes, ground nuts

Directions:

1. Line two baking sheets with parchment paper, and preheat your oven to 350° (convection) or 375° (non-convection).
2. Measure dry ingredients together in a large bowl: flour, sugar, baking powder, salt and cinnamon. Stir together until fully combined. Set aside.
3. In a small bowl, whisk together ground flaxseed with water for 30 seconds until mixture is light and frothy. Set aside.
4. Smash bananas until smooth. Measure in applesauce and oil, then add flax and water mixture. Stir all together until smooth and creamy.
5. Pour half of the wet mixture into the dry mixture, gently folding with a spatula. Fold in carrots and optional ingredients if using. Pour remaining liquids into mixture, and gently fold in until just combined and flour is no longer visible. Lumps are okay!
6. With a large cookie scoop or ¼ cup measuring cup, scoop batter onto a baking sheet, leaving some space between each one. They do not spread that much, but there should be room for air to circulate between each bun.
7. Top each bun with a sprinkling of flax seeds and sugar, and thinly sliced banana, if you have extra fruit.
8. Bake for 45to 60 minutes, rotating halfway through. Buns are done once they are lightly gold on the outside, and feel solid when lifted with a spatula. Allow to cool slightly before eating. They will stay tasty for 3 days kept in an airtight container. I recommend toasting slightly if eating after the day they are baked. Enjoy!

Visit The Good Batch in Brooklyn and online, and follow chef Gordon on Instagram for more delicious dishes and inspiration.