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Tender, crisp-edged, banana bread-inspired scones, made with coconut flour–and ZERO eggs! These vegan coconut flour banana scones are grain-free, gluten-free, have the texture of traditional scones & are nutritious, delicious, simple-to-make and only 145 calories per full-size scone.
vegan coconut flour banana scone in close-up, with more in the background

Happy Valentine’s Day, everyone! I hope you are having a good day thus far! If you are looking for some additional love, you’ve come to the right place, because I have an edible love offering: freshly baked, vegan coconut flour banana scones 

Admittedly, I fall head over heels whenever I encounter a warm scone, but the scones I’ve created for this post are extra-special.  They have everything great scones must have–light and tender texture, crisp edges, not too sweet, and, most importantly, perfect with a cup of hot tea :)–but so much more. Or, perhaps more accurately, less, in an entirely positive sense.

Recipe Benefits

The “less” includes the following:

  • no grains
  • no gluten
  • no eggs
  • no nuts, nor seeds
  • no dairy
  • no excess of sugar
  • no-nonsense

It’s no joke!

vegan coconut flour banana scones on brown parchment paper
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Coconut Flour is a Wonder Flour

The feature flour for these incredible scones is coconut flour, which is a dreamy ingredient for multiple reasons:

  • Grain-free
  • Gluten-free
  • Allergen-free
  • Available at regular supermarkets (much has changed in recent years)
  • Affordable (as little as $2.50 for a bag, plus only a small amount is used in most recipes)
  • Wonderful flavor (subtle coconut, and faintly sweet, too)

Coconut Flour Baking Can Be Tricky

Alas, straight-forward recipe development does not make the list, which I’ve noted several times before (approaching ad nauseum zone…sorry!).  Coconut flour can be incredibly quirky, making baked goods fall to pieces unless baskets of eggs, and/or large quantities of almond flour (pricey!) are added. The usual egg replacers (flax or chia based) do not work at all, unless you’re aiming for bread that you have to eat with a spoon.

Unless you combine the coconut flour with one ingredient: chickpea flour.

Coconut flour + chickpea flour = the ultimate grain-free flour combination. Cue the triumphal music!!!

As evidence, take a gander at the texture of these scrumptious scones:

close-up of a banana coconut flour on white parchment paper atop a colorful napkin

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You can, if you like, add a few tablespoons of miniature dark chocolate chips. Yum.

How to Make Vegan Coconut Flour Banana Scones

Note that the complete directions are also in the recipe card below.

Alright, enough yak, on to making the scones!

Step 1: Mix the dough in 1 bowl

The dough is a one-bowl cinch: whisk the dry ingredients (flours, leavener, spice, etc.), stir in the wet (milk, mashed banana, etc.), and then stir in the melted coconut oil.

I add the coconut oil last for a reason: add it to, or along with, the cold liquid and it will re-solidify into little or big bits. Add it last to ensure even distribution throughout the dough.

Step 2: Chill dough for 15 minutes

The next step is different from grain-flour scones: refrigerate the dough for 15 minutes (turn on the oven to preheat while you’re waiting). The purpose of this step is twofold:

(1) Both coconut and chickpea flours are “thirsty,” absorbing more liquid than grain flours. Letting the dough rest allows the flours to absorb more liquid before baking and become more cohesive (and shape-able).

(2) A brief chilling gives the evenly distributed coconut oil a chance to re-firm, the end result of which is an extra-tender crumb to the scones.

Step 3: Shape and cut the dough

Onward! Here’s my pictorial for creating perfect scone wedges. There’s nothing to it, but it helps to see the steps:

Following the final bake, you have THIS:

You still have time to make these for someone you love, including yourself.

Happy baking!

Vegan Coconut Flour Banana Scones (GF, grain-free)

Vegan Coconut Flour Banana Scones (GF, grain-free)

Yield: 6 big scones
Prep Time: 10 minutes
Cook Time: 32 minutes
Total Time: 42 minutes

Tender, crisp-edged, banana bread-inspired scones, made with coconut flour--and ZERO eggs! These vegan coconut flour banana scones  have the texture of traditional scones & are nutritious, delicious, simple-to-make and only 145 calories per full-size scone.

Ingredients

  • 1/2 cup (60 g) chickpea flour
  • 1/4 cup (28 g) coconut flour (lightly spoon it, do not pack)
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/2 cup mashed, very ripe banana (1 large banana)
  • 1/3 cup (75 mL) nondairy milk
  • 2 tablespoons (24 g) coconut palm sugar
  • 1 teaspoon vanilla extract
  • 2 and 1/2 tablespoons (37 mL) virgin coconut oil, melted
  • Optional: 1 to 2 tablespoons miniature dark chocolate chips

Instructions

  1. In a medium bowl, whisk together the chickpea flour, coconut flour, baking powder, cinnamon and salt.
  2. In a small bowl, stir together the mashed banana, milk, coconut sugar and vanilla until blended.
  3. Add the banana mixture to the flour mixture, stirring until mostly blended; add the coconut oil and stir until completely blended. Loosely cover bowl (a clean dish towel will do) and refrigerate for 15 minutes (allows coconut flour to absorb liquid and oil to firm up).
  4. Preheat oven to 350F. Line a baking sheet with parchment paper or silpat.
  5. Scoop the chilled dough into the center of baking sheet. With moistened hands, pat dough into an even circle (6-1/2 inches in diameter, roughly 3/4-inch thick). If using the optional chocolate chips, gently press into top of dough.
  6. Using a large knife, cut dough circle into 6 equal wedges (do not move wedges apart).
  7. Bake in the preheated oven for 20 minutes. Using a metal spatula, re-cut through the cuts and separate the scones several inches apart on the baking sheet.
  8. Return scones to oven and bake for 10 to 12 minutes longer until golden brown and edges appear crisp.
  9. Transfer scones to a cooling rack and cool for at least 5 minutes before serving. Serve warm or cool completely.

Notes

Storage: Store the completely cooled scones in an airtight container at room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.

Coconut Sugar Options: An equal amount of brown sugar or the granulated sweetener of your choice can be used in place of the coconut sugar. I have not tried these with liquid sweetener (e.g., maple syrup), so I am not sure if such a substitution will work well.

Nutrition Information
Yield 6 Serving Size 1 scone
Amount Per Serving Calories 145Total Fat 7.1gSaturated Fat 5.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 224mgCarbohydrates 16.9gFiber 3.3gSugar 8gProtein 2.7g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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14 Comments

  1. I made them today and they are fantastic! I followed the recipe as is but skipped the sugar altogether. They are so good, so soft and tender inside ? thanks a lot for this terrific recipe! And they are so simple to put together, will definitely become my go-to whenever i have overripe bananas lying around 😀

    1. Ooh, I am thrilled to know that you successfully made these without any added sugar, Emily! Thanks so much for sharing that (I know others will be grateful, too). So glad you like these!

    1. Hi Eve,
      I think you would have better success with mixing the liquid ingredients and dry ingredients separately (to prevent activating the baking powder, and then having it lose its oomph overnight). All you would need to do the next day is stir the wet not the dry to make the dough.

    2. @Camilla, that makes sense- thanks for responding (is there a way to be alerted when you respond to comments?).

      I’m guessing I would see need to leave in fridge for 15min afternoon mixing, correct?

      Thanks again

  2. Accidentally added too much milk so they never quite formed up but I used 1/4 cup pumpkin purée and 1/4 cup banana. I didn’t have any sugar on hand so I left it out. They were perfectly sweet and the flavor was amazing.

    1. Hi Jey,

      I am not sure how that would work. You could try using the same amount as the chickpea flour.

  3. Hi! I´ve just made them and they taste delicious! I was afraid I would notice the chickpea flavour but nothing at all!
    Thank you,

    1. Excellent, Magavi! I find that coconut flour + chickpea flour works like a charm in terms of taste and texture. So glad these were a success for you!

  4. I just made these banana bread scones because I discovered some really ripe bananas that I had. These things are amazing! I did not use chocolate chips, but really they do not need them. So yummy! Saving this recipe for sure!