Coconut Flour Banana Bread Scones {V+grainfree}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 32 mins
  • Total Time: 42 mins
  • Yield: 6 big scones 1x


  • 1/2 cup chickpea flour
  • 1/4 cup coconut flour (lightly spoon it, do not pack)
  • 11/2 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 nondairy milk
  • 2 tablespoons coconut palm sugar
  • 1 teaspoon vanilla extract
  • 21/2 tablespoons virgin coconut oil, melted
  • Optional: 1 to 2 tablespoons miniature dark chocolate chips


  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.


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.

  • Category: Bread, Breakfast


  • Serving Size: 1 scone
  • Calories: 145
  • Sugar: 8 g
  • Sodium: 224 mg
  • Fat: 7.1 g
  • Saturated Fat: 5.7 g
  • Carbohydrates: 16.9 g
  • Fiber: 3.3 g
  • Protein: 2.7 g
  • Cholesterol: 0 mg
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