- Yield: 9 large bars
Ingredients
- Streusel:
- 1 cup all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1/2 cup walnuts, coarsely chopped
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- ½ teaspoon salt
- 6 tablespoons vegan butter, melted
- Crust:
- 1 (9 ounce) box vegan vanilla wafers
- 1 tablespoon sugar
- 6 tablespoons vegan butter, melted
- Banana Bread:
- ½ cup vegan butter, melted
- 1 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons almond butter
- 2 tablespoons Ripple Original
- ½ cup mashed banana (~one medium banana)
- 1 cup all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- Vegan Caramel Sauce:
- 1/2 cup light brown sugar
- 2 tablespoons Ripple Plant-Based Half & Half
- 4 tablespoons vegan butter
- Flaky sea salt
Directions
- Preheat oven to 350 F. Line a 9-inch by 9-inch baking pan with parchment paper.
- Prepare the streusel by combining all ingredients in a medium bowl. Mix well and set aside. If you like larger streusel chunks, use clean hands to form larger pieces of streusel.
- In the bowl of a food processor, combine the vanilla wafers and sugar. Pulse until cookies turn into a fine crumb. Pour in butter and blend until fully combined. Press crust mixture in an even layer in the bottom of the prepared baking pan. Bake 12-15 minutes, or until just golden brown. Remove from oven.
- While the crust bakes, combine butter and brown sugar in the bowl of an electric mixer. Beat until smooth and creamy. Add in vanilla, almond butter, plant-based milk, and mashed banana. Mix until well combined. Add remaining ingredients and mix until just combined, careful not to overmix. Pour batter over the crust and sprinkle evenly with streusel mixture.
- Bake 35-40 minutes. Streusel will be golden brown, and the center will remain slightly gooey. Cool completely.
- While bars cool, make the caramel sauce. Combine brown sugar, plant-based milk, and vegan butter in a small saucepan and bring to a boil over medium heat. Reduce heat to low and continue cooking until caramel thickens, about 5 minutes. Pour warm caramel sauce over the bars and top with a sprinkle of flaky sea salt.
