VEGAN BANANA PECAN SHORTBREAD

Vegan Banana Pecan Shortbread image

Provided by Lasheeda Perry

Categories dessert

Time 2h20m

Yield 16 cookies

Number Of Ingredients 12

Nonstick cooking spray
2 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup olive oil
1/2 cup vegan butter, at room temperature
1 small banana, mashed (about 1/3 cup)
2 teaspoons pure vanilla extract
1 1/4 cups confectioners' sugar
1 cup pecan pieces, lightly toasted
1 tablespoon pure maple syrup

Steps:

Preheat the oven to 375 degrees F. Grease a 9-by-9-inch metal baking pan with nonstick cooking spray and line it with parchment paper, leaving a 2-inch overhang on 2 sides. Line a baking sheet with parchment paper.
Whisk the flour, cinnamon, salt and baking soda in a medium bowl.
Whisk together the olive oil, vegan butter, banana and vanilla extract in a large bowl until smooth. Whisk in 1 cup confectioners' sugar until smooth. Fold in the flour mixture, in two batches, making sure it is well combined before adding the next batch. Fold in the pecans until just combined.
Press the dough firmly into the prepared baking pan and refrigerate until chilled, 35 to 40 minutes. Lift the shortbread out of the pan onto a cutting board, using the parchment handles. Cut the shortbread into 16 squares and arrange on the prepared baking sheet.
Bake until the shortbread is set and turns light golden brown on top with deep golden brown edges, 45 to 50 minutes. Let cool on the baking sheet for 30 minutes. Transfer the shortbread to a wire rack to cool completely, about 30 minutes.
Meanwhile, whisk the remaining 1/4 cup confectioners' sugar, maple syrup and 1 tablespoon water in a small bowl until smooth. Drizzle with a spoon over the shortbread.