Vegan Banana Scones
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5.0
30 reviews
Excellent
Vegan Banana Scones
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Vegan Banana Scones that are flaky and tender with a golden crust and a delightful banana bread taste thanks so cinnamon, vanilla and toasty nuts! No Added oil! GF and Nutfree options
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Ingredients
- 2 medium bananas
- 1/4 cup brown sugar or use regular cane sugar and add 1 tsp molasses with wet ingredients, divided
- 1 tsp cinnamon divided
- 1/2 tsp of vanilla extract
- 2 cups of flour I use 1.5 cup all purpose and 1/2 cup whole wheat
- 2 tbsp almond flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup Chopped pecans or walnuts
- 1/2 tsp salt
- 1 cup of coconut milk use full fat coconut milk and at least 1/3rd cup of coconut cream. Chill the can for a few hours before using.
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Instructions
- Caramelize the bananas: slice the bananas and add to the skillet, add 2 tbsp of brown sugar and half the cinnamon and 1 tsp of coconut milk, mix and cook over medium heat until banana starts to get golden. This can take 5 to 6 minutes. Once you are happy with them, let them cool down. Caramelizing the bananas adds a nice depth of flavor and keeps the scones from getting too soft like a cake.
- Preheat oven to 435 degrees F. Line a baking sheet or dish with parchment paper.
- For making the scones, combine the flour, almond flour, baking powder, baking soda on a large bowl and whisk well. Add the sugar, pecans, salt, and spices and mix in.
- Add 3/4 cup of the chilled coconut cream/milk and cut with a fork to mix in. Add the caramelized bananas and continue to cut with the fork. The mixture will initially feel very dry and then start to become fat crumbs and dough-like. Add another tbsp of coconut milk as needed.Once the dough starts to form, bring it all together with a spatula or your hands. Work quickly and shape the dough into a disc. It should be at least 3/4 inches tall. Slice the dough into 6 to 8 triangles using a pizza cutter or a sharp chef’s knife.
- Place the scones on baking sheet and bake for 17 to 18 minutes.
- Remove from the sheet and cool and serve.
Notes
- Gluten-free: Mix 1/2 cup oat flour/white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch. Use 1 3/4 cup of the mix instead of the regular flour.
- You might want to add 2 tbsp vegan butter or coconut oil for gluten-free as gf flours tend to dry out faster. Once baked, cool under a towel and store in a covered container. Also, I prefer oat flour for muffins and scones as rice flour dries out even more.
- Make it With Oil: Add 2-4 tbsp vegan butter or solid refined coconut oil and use any Low fat non dairy milk Such as almond, soy, oat.
- 1/8 tsp of freshly ground nutmeg or 1/8tsp of ground cloves would be other great additions if you want to up the amount of spices without adding more cinnamon.
- Make sure your bananas are really ripe and spotty.
- Omit the nuts to make the recipe nut-free or use chocolate chips or dried fruit instead of the nuts
- Make an easy glaze by whisking 2-3 tbsp coconut milk and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
Nutrition Information
Show Details
Calories
263kcal
(13%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Sodium
192mg
(8%)
Potassium
354mg
(10%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
19IU
(0%)
Vitamin C
3mg
(3%)
Calcium
81mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Sodium | 192mg | 8% |
| Potassium | 354mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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