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Home Recipes Course Breakfast Healthy Vegan Banana Scones
DF Dairy Free V Vegan

Healthy Vegan Banana Scones

Jump to Recipe Rate Recipe
Posted:3/27/19
Updated:3/6/20

Vegan Banana Scones made healthy with whole grain flour, coconut oil, and lightly sweetened. Perfect for the banana lovers, great with a cup of coffee!

*photos and recipe slightly updated March 2019

vegan banana scones stacked pinterest this recipe

It was only a matter of time before banana scones made their way into your life via the FMK blog. Basically two of my favorite things to bake – anything with banana and scones.

Side note: Drew has been calling me “Mother of Scones – breaker of butter.” If you watch Game of Thrones, I hope you find this comical. 

So today we’re making Healthy Banana Scones using mainly

  • coconut oil
  • whole grain flour
  • a bit of coconut sugar
  • non-dairy milk 
  • bananas (obviously)

An easily adaptable vegan scone recipe

This recipe was developed to be egg-free and dairy-free making it a vegan scone recipe. HOWEVER, if you don’t have dietary restrictions or just want to use traditional scone ingredients, you can use conventional butter along with half and half.

ingredients for banana scones on gray surface

How to Make: Food Processor or By Hand

You can prepare the scones in a mixing bowl using a pastry blender and spatula, or you can use a food processor to make the process a bit easier and quicker. 

TIP: For the frozen coconut oil, I line a small bowl with parchment paper and measure out the softened coconut oil by tablespoon and then freeze. You’ll want to make sure the coconut oil is not liquid.

Step 1 – Dry ingredients and cutting in the frozen oil (or butter)

Mix the dry ingredients together first – just flour, baking powder, spices, sugar and salt.

Then you’ll “cut in” the frozen coconut oil chunks by pulsing in the coconut oil into the food processor bowl with the dry ingredients. You can also grate the frozen coconut oil if you have one solid chunk. If you’re using frozen vegan butter, the grating method is much easier and you don’t necessarily need a food processor. 

Step 2 – Adding wet ingredients to the dry ingredients

If using a food processor, keep the motor running and slowly add the banana pureè and milk, until just barely combined – keep some dry flour remaining. Then remove the S-blade and finish combining with a spatula. 

vegan banana scones batter in food processor bowl

Step 3 – Shape the scone dough into a disc

Take your ball of dough and shape into a large flat circle, 8″ in diameter and slice 8 into wedges. You may need to use a touch more flour here on your surface and on your hands. If your dough feels really sticky, you can pre-slice your dough first – bake for 15 minutes, then separate and bake again. 

banana scones in disc on parchment paper

OR if you feel comfortable and your dough is not overly sticky or wet, I would recommend using a large sharp knife to cut down completely and separate the triangles so they’re at least 2″ apart on the baking sheet. Then bake completely separated for about 18-20 minutes.

NOTE: You don’t have to make a disc if you don’t want. You can also just make more round scones using a biscuit cutter. 

Step 4 – Bake the scones

banana scones on round cooling rack

Step 5 – Glaze! (optional)

I mean I suppose glazing scones is completely optional but it does add that extra special touch.

sliced banana scones on black cooling rack with glass of milk
vegan banana scones with glaze and spoon

More Scone Recipes You’ll Love

  • Whole Grain Vegan Lemon Scones
  • Vegan Whole Wheat Chocolate Chip Scones
  • Vegan Whole Wheat Classic Blueberry Scones
  • Whole Grain Vegan Ginger Grapefruit Scones
  • Whole Wheat Vegan Triple Chocolate Scones

If you make this recipe, don’t forget to leave a comment and review on the blog! I love hearing from you. Tag me and use the #fitmittenkitchen on Instagram as well!

 

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Healthy Vegan Banana Scones

vegan banana scones with glaze and spoon
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★★★★★

5 from 2 reviews

Vegan Banana Scones made healthy using whole grain flour, coconut oil and lightly sweetened. No eggs needed in this recipe. The perfect weekend baking activity.

  • Author: Ashley
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 8 1x
  • Category: Scones
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 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)
  • 1/3 cup coconut oil or vegan butter, frozen
  • 2/3 cup well mashed extra ripe bananas, (about 2 small)
  • 1/2 cup non-dairy milk of choice (soy, almond, coconut, cashew, etc.)
  • 2 tsp vanilla extract

optional glaze

  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla or maple extract
  • 1/2 TBSP non-dairy milk or coffee creamer

Instructions

  1. Preheat oven to 400ºF and line a large baking sheet with parchment paper.
  2. In a large bowl or bowl of food processor add flour, sugar, baking powder, salt, & spices. Stir or pulse until combined.
  3. Add frozen coconut oil or butter: Grate frozen butter or coconut oil chunk into bowl of dry ingredients then work in with pastry blender. If using food processor, cut in frozen coconut oil or butter by pulsing until small chunks remain.
  4. Gently stir in the banana, milk and vanilla 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.
  5. Sprinkle flour on flat surface and using floured hands shape dough into large circle, about 8″ in diameter, on prepared baking sheet. Using a large sharp knife cut 8 triangle slices into dough. Gently pull apart and place 2″ apart on baking sheet. See notes in post for other baking options.
  6. Bake for 15-20 minutes, until edges are crisp but middles are still slightly soft. Let scones cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. Glaze once scones have cooled.
  7. Scones will stay fresh in airtight container, best enjoyed the day of but within 3 days.

Notes

*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 tablespoons LESS of flour 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.

Nutrition

  • Serving Size: 1 scone
  • Calories: 242
  • Sugar: 11
  • Sodium: 232
  • Fat: 10
  • Saturated Fat: 8
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 32
  • Fiber: 4
  • Protein: 5
  • Cholesterol: 0

Keywords: vegan baking, vegan scone recipes, banana nut scones

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

 

Like this recipe? Pin it for later

vegan banana scones pinterest

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

healthy banana muffins on cooling rack with paper
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  1. Jess @hellotofit says

    2/18/2016 at 6:36 pm

    That coconut oil trick is genius!! So…confession: I’m not extremely fond of coconut sugar. I LOVE all things coconuts, but I think it’s a little too strong for me to enjoy. Don’t get me wrong, I’ll still eat it but…I think as a kid I overdid it on coconut sugar – a bunch of Vietnamese desserts use it as the sugar ingredient.

    Reply
    • Ashley says

      2/18/2016 at 7:58 pm

      Oh interesting! Coconut sugar does have a fairly distinct taste. I didn’t know it was used in Vietnamese desserts!

      Reply
  2. Sarah | Well and Full says

    2/19/2016 at 9:23 am

    That is such a cool trick with the frozen / grated coconut oil! I’ll have to give that a try! 😀

    Reply
    • Ashley says

      2/21/2016 at 1:46 pm

      Thanks Sarah! It definitely works 🙂

      Reply
  3. Alexis bradley says

    4/13/2017 at 12:51 pm

    This recipe looks amazing! Do you calculate the macros for any of your recipes by chance?

    Reply
    • Ashley says

      4/13/2017 at 6:00 pm

      Thanks Alexis! I don’t calculate them a ton actually, as I have gotten away from tracking myself. But when I was calculating information I would actually just use My Fitness Pal to create a recipe with estimated nutrition info. 🙂

      Reply
  4. Carter S says

    3/25/2020 at 11:03 pm

    This has to be my favorite baking recipe!!!! Seriously! Prefect banana+spice flavor and divine with the necessary addition of chocolate chunks 🙂 They are amazing with perfect texture – and I am picky about scones! I brought a bunch to work and everyone raved about them (and had no idea they were vegan).

    ★★★★★

    Reply
    • Ashley says

      3/26/2020 at 6:59 pm

      Awesome!! So glad they were enjoyed 😀 Thanks again for taking the time to comment and leave a review. Helps out so much!

      Reply
  5. Shannon says

    4/9/2020 at 2:31 pm

    This recipe looks so good! I think I’ll use the time during quarantine to make this. Which non-dairy milk do you think would be best? I currently have almond and oat on hand.

    Reply
    • Ashley says

      4/10/2020 at 1:35 pm

      I would go with almond here, personally 🙂 But oat works too!

      Reply
  6. Allison says

    9/21/2020 at 5:01 pm

    Just baked a batch of these! Delicious and so easy to make. Thanks for another great recipe!

    ★★★★★

    Reply
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