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.
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!
Photography by: Courtesy of The Good Batch