Grammy's Kitchen · Shortbread · Vegan Gluten-Free Banana Pecan Shortbread (B
One of 67 shortbread recipes we measured
from minimalistbaker.com
76 cooks on minimalistbaker.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 64% | 86% |
| total sugar | 44% | 56% |
| salt | 0% | 1% |
| mix-ins | 8% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 218 g | 1 cup coconut oil ((or sub vegan butter)) |
| 75 g | 1/3 cup mashed ripe banana ((1 small banana yields ~1/3 cup)) |
| 150 g | 3/4 cup organic cane sugar or granulated sugar |
| 340 g | 2 1/2 cups gluten-free flour blend or unbleached all-purpose flour* |
| 4 g | 1 tsp pure vanilla extract |
| 2 g | 1/4 tsp sea salt |
| 27 g | 1/4 cup pecans ((finely chopped)) |
| 1 g | 1/4 tsp ground cinnamon ((optional)) |
Method: 9 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These were delicious! I made them two different ways and brought them to a vegan holiday party, to work (for my Gf dairy-free boss) and gave some to my gluten free mom. I love banana flavor so I used two medium bananas - I don’t recommend using less as the fla” — a cook, 5.0★
“I'm currently avoiding gluten and can't do GF flout blends, so I experimented with oat flour, coconut flour and cassava flour. I used two banana and added a bit more coconut oil and almond milk (I poured enough to get the dough to stick). And followed the rest” — a cook, 5.0★