Dairy-free & Vegan Banana Scones @OmNomAlly

Dairy-free & Vegan Banana Scones

Alison Murray Dairy-free, Nut-free, Recipes, Vegan, Vegetarian 10 Comments

Banana Scones

PSST: If you’ve followed a link from Paleo Recipes World to get here I have to tell you up-front – these are not paleo! I’ve seen the link in my incoming traffic and have emailed them and left some comments (that are waiting admin approval) to inform them of their mistake in linking here, but so far have had no response. Sorry, it’s out of my hands!

Banana Scones

What could be better for a Sunday brunch than some rich, flaky and cakey Banana Scones?

Sundays are Kam’s and my shared weekend day. 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.

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.  I’ve made damper before (years ago – think Girl Guides and camping) and If I had a cast iron pot and a fireplace the recipe would probably have been called ‘Banana Damper’.

Banana Scones

With coconut oil instead of butter, these still have a wonderful scone texture – crisp crust and a fluffy yet crumbly interior. There is the sweetness of banana with the slight hint of coconut and caramel from the coconut oil and sugar respectively. Being a warm day, my oil was liquid already so ‘cutting it in’ wasn’t an option, I mixed everything as I would a muffin batter. Everyone seems to have different definitions of what a scone’s texture should be, and I was pretty happy with my adaptation. For little effort, these golden scones make for a delicious breakfast, brunch or afternoon tea with your choice of cream, cashew or coconut cream, jam or delicious nut butters.

Dairy-free & Vegan Banana Scones @OmNomAlly

5.0 from 3 reviews
Banana Scones
Prep time
Cook time
Total time
(dairy-free, egg-free, nut-free, soy-free, vegan, vegetarian; gluten and wheat-free with modifications)
Serves: 8
  • 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 LSA (linseed, sunflower, almond meal) or linseed meal
  • Optional additions: ½ cup rolled oats, ½ chopped walnuts or almonds or ½ cup desiccated coconut
  1. Preheat oven to 210C. Line a baking sheet with baking paper.
  2. 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.
  3. 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.
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.

Comments 10

    1. Post

      Thanks Kat :) I thought of you as I was smothering almond butter over my last scone – I need to hurry up and get a great blender to make all your nut butter recipes!

  1. Beck Parker

    Another amazing offering!! These look great, and will be a welcomed addition to our dairy/gluten free cooking! Also thinking of cold wintery days, the kids will love these in the lunch boxes!

    1. Post
  2. Justine

    I’ve made these a few times now, every time they come out perfect and just as you describe – moist, flakey and delicious. You said you hadn’t made scones before, but I hope this recipe inspires you to make lots more, These were perfect!

    1. Post
      Ally @ Om Nom Ally

      Thanks for the feedback Justine, glad you love these scones as much as I do! Don’t worry, there have been lots of yummy scones in this house since the banana ones – I’ve just been slack in taking pics of them 😀

  3. MadInGlasvegas


    Just wanted to say thank you for posting this recipe. Made it last week and it was a hit with every guinea pig subjected to my baking. Making another batch this week :)

    1. Post
      Alison Murray

      Thanks for the lovely comment, you made my day! Please forgive me for the very late reply, I’ve been away from blogging for a little while and catching up on comments now :)

  4. Keely

    We love this scone recipe in our house! I find that the texture is between a scone and a muffin. Very interesting. The first few times I followed the recipe exactly, but this time I used a mixture of sprouted whole wheat and sprouted spelt flours. It turned out just as good. Not quite as fluffy, but it added a deeper flavor. Both versions are delicious and it’s my go-to recipe when we have over-ripe bananas in the house. Thanks!

    1. Post
      Alison Murray

      It’s my pleasure Keely, I love your suggestion for adding whole flours. It’s been so long since I wrote this recipe originally that I more often than not make them this way now too :) Thanks for the awesome comment!

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