Move over, banana bread – there’s a new breakfast in town. Healthy banana scones are the answer you need for a sweet breakfast that uses your bounty of ripe bananas. This recipe for vegan banana scones with pecans and maple glaze is a wholesome option that you’re going to want to make again and again!
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Table of Contents
Why You’ll Love This Recipe
- Perfect texture: I’ve perfected these vegan banana nut scones to get the right texture.
- Flavor-packed: Sweet bananas, a touch of spices, and that iconic pecan taste come together in harmony.
- Indulgent: Ideal for a laid-back brunch or a breakfast on the go, you’ll love the luxurious flavor of these scones.
Banana Muffins vs Banana Bread vs Banana Scones
What banana scones have that banana muffins and bread don’t!
- Crisp, flaky sides and top
- Soft, flaky center
- The best crumbly crumbles
That being said, if you ever want to make eggless banana bread or vegan banana muffins with pecans, I’ve got you covered!
Nutrition For Mental Health
Did you know that bananas are about 75% water? One medium banana contains 26.9 grams of carbohydrates (3.07 grams of fiber), 0.39 grams of fat, and 1.29 grams of protein. They are rich in vitamin B6. Bananas are also a good source of vitamins C and potassium. A randomized controlled trial found that supplementing with vitamin B6 reduced self-reported anxiety.
Ingredients + Substitutions
How do you make vegan banana nut scones? It’s easy when you gather these ingredients!
- Bananas: Choose ripe bananas to have the right balance of flavor.
- Oil: Coconut oil in solid form helps bind the scones together to achieve that scone-worthy texture. If you don’t have coconut oil on hand, you could use vegan butter instead. Just don’t use margarine or they won’t turn out!
A full list of ingredients with exact amounts can be found in the recipe card below.
Pro Tips!
- Don’t overmix the batter. Overmixing the batter will make these nut scones have more of the consistency of banana bread. (Obviously, that’s not the goal.) Using a pastry cutter or even a fork creates a great consistency for these scones.
- For the best rise possible, refrigerate or even freeze the coconut oil. You want the coconut oil to be really solid.
How To Make Banana Nut Scones
It hardly takes any time at all to make banana nut scones that even non-vegans will love. Follow these steps to get the perfect texture and taste!
- Preheat oven to 400°F/205°C and line a baking sheet with parchment paper.
- Add dry ingredients to a medium mixing bowl and combine.
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- Pour the wet ingredients into the mixing bowl and use a pastry blender to combine all ingredients together. (Using a pastry blender will ensure that you don’t over-mix!)
- On a floured surface, form dough into a circle that is roughly an inch thick all around and cut into 8 slices, just like you would a pizza.
- Place separated slices onto a baking sheet and bake for 12-15 minutes.
- Drizzle with homemade maple glaze.
Servings Ideas
Why not make a whole breakfast or brunch spread to serve with these banana nut scones? My golden milk latte and vegan matcha latte are the perfect beverages. You can round out the buffet with my cute little Pancakes, applesauce waffles, potato waffles, or almond butter toast.
Storage Tips
Save your banana nut scones for later and preserve their texture and flavor. Simply tuck them into an airtight container on your kitchen counter for up to 2 days, or put them in the fridge for up to 5 days. You can also freeze them for up to 3 months, a great idea for a nutritious breakfast on the go.
FAQ
Using vegan butter is a great alternative to coconut oil. Just make sure it is nice and cold for the best results.
Yes, they exist, and while they haven’t swept the nation as well as blueberry scones, I feel these vegan banana scones are going to get even more recognition!
Great texture and flavor are the ultimate secret to a good scone. If you love bananas, you’re going to love these, and since they are vegan-friendly, everyone can feel free to enjoy them! For the perfect texture, make sure to use cold coconut oil and don’t overmix!
Yup! Make sure to let them cool completely before freezing them. I would also recommend freezing them without the icing.
If you tried this Banana Scones Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Banana Scones
Ingredients
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1 tsp ground ginger
- 1/2 teaspoon salt
- 3/4 cup pecans, chopped
- 1/3 cup coconut oil, solid + cold
- 1 cup ripe banana, mashed (2-3 medium-sized mashed bananas)
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- maple glaze, for topping
Instructions
- Preheat oven to 400°F/205°C and line a baking sheet with parchment paper.
- Add dry ingredients to a medium mixing bowl and combine.
- Pour the wet ingredients into the mixing bowl and use a pastry blender to combine all ingredients together. (Using a pastry blender will ensure that you don't over-mix!)
- On a floured surface, form dough into a circle that is roughly an inch thick all around and cut into 8 slices, just like you would a pizza.
- Place separated slices onto a baking sheet and bake for 12-15 minutes.
- Drizzle with homemade maple glaze.
Notes
- Don’t overmix the batter. Overmixing the batter will make these nut scones have more of the consistency of banana bread. (Obviously, that’s not the goal.) Using a pastry cutter or even a fork creates a great consistency for these scones.
- For the best rise possible, refrigerate or even freeze the coconut oil. You want the coconut oil to be really solid.
Save your banana nut scones for later and preserve their texture and flavor. Simply tuck them into an airtight container on your kitchen counter for up to 2 days, or put them in the fridge for up to 5 days. You can also freeze them for up to 3 months, a great idea for a nutritious breakfast on the go.
Nutrition
Did you make this recipe?
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Reference
Field, D. T., Cracknell, R. O., Eastwood, J. R., Scarfe, P., Williams, C. M., Zheng, Y., & Tavassoli, T. (2022). High-dose Vitamin B6 supplementation reduces anxiety and strengthens visual surround suppression. Human psychopharmacology, 37(6), e2852. https://doi.org/10.1002/hup.2852
