Healthy Vegan Banana Scones made with whole grain flour and lower in sugar. They have the perfect texture, and pair wonderfully with some almond butter and a cup of coffee!
It was only a matter of time before my first scone recipe met up with some bananas. There was a time in my life where I was obsessed with banana anything and everything. I suppose kind of how I am currently with nut butters… my pantry is locked and loaded with an array of both homemade and my favorite store bought. With all of the baking, and homemade protein bar-making shenanigans that happen around here it’s for the best, honestly.
Today we’re making Healthy Vegan Banana Scones using coconut oil, whole grain flour, a bit of coconut sugar, and bananas of course. I found out while testing my Vegan Cranberry Orange Scones, which I adapted from my Dairy-free Whole Wheat Coconut Scones, that you can replace the egg by adding more milk. Then by using banana and milk here in this recipe, I was also able to reduce the oil slightly.
How to make Vegan Banana Scones
So here is how my process for scone making goes…
1) Grate the frozen coconut oil into bowl of dry ingredients
I like to measure out my coconut oil into the measuring cup, then use a rubber spatula to transfer the oil into a small bowl and put in the freezer for at least an hour. Then you’ll have a nice chunk of oil that is easy to hang on to while grating it. And watch your fingers… I can’t tell you how many times Drew said this to me me while I was grating vigorously. I guess I don’t have the greatest track record with sharp objects in the kitchen, so I can’t blame him for being concerned…. moving on.
2) Cut in the coconut oil into flour
Using your handy dandy
notebook dough blender /pastry cutter you will cut in the coconut oil into the flour. You can also use two forks, but using the dough blender definitely makes things a little easier on your hands. OR a food processor also works. See recipe card for steps.
3) Gently stir in your wet ingredients
Using a large rubber spatula or wooden spoon, gently stir in your wet ingredients into your flour and coconut oil mixture. The dough will be thick and may take a bit to come together. If you think your dough is on the drier side, add a couple more tablespoons of milk.
4) Shape dough into large flat circle and slice
Take your ball of dough and shape into a large flat circle, 8″ in diameter and slice 8 into wedges, then bake for 20 minutes.
The final step ^^ is gently cutting all the way down into the pre-cut slices, pulling the scone triangles apart, and baking for another 5 minutes until edges are lightly golden. I highly recommend this step as you’ll get the slightly crisp edges that everyone loves in a scone 😉
I decided to go without a glaze on these banana scones, because …. ^^ CHAI ALMOND CASHEW BUTTER. Oh heck to the yes. ?
If you make this recipe, don’t forget to leave a comment and review on the blog! I love hearing from you and it helps others find the recipe too. #fitmittenkitchenPrint
Healthy Vegan Banana Scones made with whole grain flour and low in sugar, these scones are a healthy way to start your morning. They have the perfect texture, and pair wonderfully with some almond butter and a cup of coffee! Plus, no one will ever know they’re vegan!
- 2 cups whole wheat white flour*
- 1/4 cup coconut sugar (or dry sweetener of choice)
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1/4 tsp ginger (optional)
- 1/3 cup coconut oil, frozen & grated
- 2 small, extra ripe bananas, mashed very well (about 2/3 cup)
- 1/2 cup non-dairy milk (soy, almond, coconut, hemp, etc.)
- 2 tsp vanilla extract
- Preheat oven to 400ºF and line a large baking sheet with parchment paper.
- In a large bowl (or bowl of food processor) add flour, sugar, baking powder, salt, & spices. Stir (or pulse) until well combined and set aside.
- In a medium bowl or large glass measuring cup, mash bananas very well (you should get about 1/2 cup), then stir in 1/2 cup milk and vanilla extract. Set aside.
- Grate 1/3 cup of frozen coconut oil into large bowl of dry ingredients. Using dough blender, work coconut oil into flour mixture until a grainy, meal texture forms. If using food processor, pulse coconut oil into dry ingredients until bits remain.
- Gently stir in the banana/milk mixture to large bowl of dry ingredients, careful not to over-work the dough. Or with food processor motor running, add in milk until just combined. Then remove S-blade and continue stirring with spatula. The dough should be thick and slightly sticky. (If your dough seems dry, add 1-2 more TBS of milk.)
- Shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large, sharp knife, make 8 triangle slices into dough.
- Bake dough for 15-17 minutes, then remove from oven to re-cut slices and pull apart triangles slightly. Bake for another 5 minutes, until edges and tops are lightly browned.
- Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
Scones will stay fresh in airtight container up to 3 days.
*half unbleached all-purpose, half whole wheat flour may be subbed. If using ALL whole wheat flour, your scones will probably be more dense and possibly dry. I would add a few more tablespoons of milk if you go this route. 1:1 gluten-free baking flour should also work.
Feel free to use frozen dairy free butter or conventional butter here if not vegan. But it’s best to use frozen.
You can also double wrap scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave.
- Category: Scones
- Method: Baking
- Cuisine: American
Keywords: vegan baking, vegan scone recipes, banana nut scones
This is me feeding you a bite through my screen.
Kinda sorta can’t get over the texture of these… no one will ever know they’re vegan 😉
Now make them, go! And enjoy 🙂
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