Quick & Easy Vegan Banana Scones
Sundays are my shared weekend day off with Kam. While he has Saturday off to chillax, and I have Monday/Tuesday to study my brains out, we enjoy lazy lunches, puppy park playtime and home movie marathons on our Sundays together. It’s a 9.30am wakeup (instead of 6am) and all about easy brunches of pancakes, french toast, breakfast bakes or some lightly golden Banana Scones.
Two unloved and uneaten bananas left browning on my benchtop found their life purpose through this recipe. Now, I’m not a scone aficionado. While scones are most commonly cut into square portions from a shaped dough, I’ve gone with the classic damper shape of triangular portions cut from a flattened, round loaf.
Quick & Easy Vegan Banana Scones
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Made with coconut oil and coconut sugar, these Vegan Banana Scones are flakey and cakey for the most delicious brunch ever.
Ingredients
3 cups self-raising flour (see notes)
½ cup coconut oil (see notes)
½ cup coconut sugar (see notes)
2 very ripe bananas, peeled and mashed
1 tsp vanilla extract
2 tbsp linseed meal
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Instructions
Preheat oven to 210C. Line a baking sheet with baking paper.
Mix coconut oil, sugar, mashed bananas, vanilla and LSA in a large bowl. Sift 3 cups of flour into wet mix, stir well to combine. Use hands to incorporate all flour and form a ball of dough.
Transfer dough onto baking sheet, flatten ball into a round disc and use sharp knife to cut into 6 or 8 portions. Bake for 15-20 minutes, or until pieces pull away from each other and top is slightly browned.
Notes
Gluten-free scones: Use gluten-free self-raising flour + 1 tsp xanthum gum. If adding oats, use uncontaminated brand.
Flour: Instead of self-raising flour, use plain, wholemeal or spelt flour and add 3 extra tsp of baking powder.
Coconut oil: Substitute with cold, chopped butter for an authentic scones recipe.
Coconut sugar: Substitute for any other unrefined sugar, e.g. sucanat, rapadura.