Vegan Banana Scones
User Reviews
5
Vegan Banana Scones
Description
This recipe caramelizes banana slices with brown sugar, cinnamon, and a little coconut milk to deepen the banana flavor and prevent soggy texture. The dry ingredients include all-purpose and whole wheat flour blended with almond flour, baking powder, baking soda, cinnamon, pecans, and salt. Companies these create a crumbly but cohesive dough once mixed with the chilled coconut cream and caramelized banana.
Baking at a high temperature produces scones with a crisp exterior and moist interior. The natural sweetness comes from the bananas and brown sugar, complemented by warm spices and the crunch of nuts which can be substituted or omitted.
These scones can be served at breakfast or tea with spreads or glazes. The recipe notes variations for gluten-free, nut-free, and oil additions to adjust texture and flavor. An optional coconut milk glaze adds sweetness and sheen when drizzled warm.
For best results, use very ripe bananas and properly chilled coconut milk with cream fraction. Cooling the scones under a towel maintains softness. Storage in covered containers keeps them fresh for several days.
Ingredients
- 2 banana medium
- 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 vanilla extract
- 2 cups 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 pecans or walnuts, chopped
- 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.
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
- Substitute the flour mix with gluten-free options like oat and almond flour; consider adding vegan butter or coconut oil to improve moisture.
- Use very ripe, spotty bananas for best flavor and moisture balance.
- Omit nuts for nut-free version or use chocolate chips or dried fruit instead.
- Make a simple glaze by whisking coconut milk and confectioners' sugar; drizzle while scones are warm.
- Cool baked scones under a towel before storing in a covered container to maintain softness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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