Coconut Banana Scones

Good morning!! A good breakfast makes a whole lot of difference.
Yesterday I woke up bright and early thinking of my long list of things to do. Put the kettle on to make some tea and ransacked through the pantry to see what I can make for breakfast. To be honest I was thinking about muffins but I have never made vegan muffins and I didn’t feel so adventurous so early in the day. Munching some walnuts I saw a bag of grated coconut just begging for some attention.
After doing a little bit of Math in my head I decided to make some coconut scones.
Sounds pretty damn good, doesn’t it?
I had grated coconut, coconut oil, coconut milk and palm sugar. I’m sort of nuts about coconut.
While measuring the flour it occurred to me it may be too much coconut in one scone. I mean, I love coconut but coconut oil, milk, meat and sugar are a little too much all together.
I was out of almond milk so that wasn’t an option. Think! Think! Think!
I was already nuts, so why not going bananas!!! Perfect. A banana would give sweetness to the dough and moisture. Two ingredients were out : coconut milk and palm sugar.
It was the first time I’ve made coconut banana scones and although my Logde scone pan has baked lots of scones I think this combo is our favorite so far. Not to mention all were gone in less than 1 hour!!!
The coconut flour and oil gave them a nutty flavor and banana made them sweet enough! They were flaky, light, nutty!
I didn’t need anything else for breakfast except 2 scones and my cup of English tea. Ahh, a new day just started! Where’s my to do list? I’m now ready for it!
Let’s turn the oven on ….. to 425F.
Grease a scone pan (if you have one) or prepare a baking sheet with parchment paper.
In your food processor measure the flour and grated coconut. Add solid coconut oil (I usually have mine in the fridge) and pulse a couple of times until it resembles fine breadcrumbs.
Peal a banana and add it to the mixture. Pulse again. Now, since bananas are different in size and weight you may need to add more banana or flour depending on how wet/dry is your dough. It should be a wet dough, but not sticky.
Press the dough onto the baking pan or make a disc and cut it in wedges with a sharp knife! Sprinkle some more grated coconut on top and put it into the hot oven.
Bake for about 15-17 minutes until slightly golden and the coconut is toasted. Let it cool for a couple of minutes and enjoy!

Coconut Banana Scones (vegan)
1 2/3 cup self rising flour
1/2 cup unsweetened grated coconut + more for sprinkling
pinch of salt
1/4 cup solid coconut oil
1 large banana
Preheat the oven to 425F.
In a food processor bowl add the flour, grated coconut, pinch of salt and coconut oil. Pulse a couple of times until it resembles fine breadcrumbs.
Peel a large banana and cut it into large pieces. Add them to the flour mixture. Pulse until combined.
Now, depending on the size of your banana, your dough may require more flour if it’s too wet and sticky or another small piece of banana if it’s too dry. The perfect dough should have the consistency of modeling clay.
Press the dough onto the baking pan or shape it into a disc and cut it into wedges with a sharp knife. Sprinkle some more grated coconut on top.
Bake in preheated oven for about 15-17 minutes until slightly golden and the coconut is toasted.
Let it cool a couple of minutes and enjoy!
Thanks for stopping by, hope you’re going to have a fabulous day!
Sending you lots of love,

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. LaPhemmePhoodie says

    I love the combination of flavors. Sounds like a tropical scone you would eat on vacation with a cup of tea. Yum!

  2. Archana says

    Roxana you took be back in time when I used to live on Enid Blyton and the characters used to feast on scones. I had looked up the dictionary for the words also and wanted my mom to make them. Well she never could find the recipe. So its up to me now. Will make these!!

  3. atablespoonofliz says

    Yum, coconut and banana best combination of flavors ever! I love scones sooo much. I've never made them using a specific pan though, do you like using yours? I normally just cut the dough in triangle shapes and bake them on a cookie sheet.

  4. Sandra says

    Roxana, those look mighty good..Love your idea of a breakfast:) I would join you any day!:)) Have a wonderful day..

  5. Tina says

    I love bread with coconut in it and it does not have to be a really sweet bread either. These scones look perfect for breakfast and your pictures are stunning.

  6. Carolyn says

    Wow, these look great! I love scones, they really are one of my fave breakfast foods. Love that you veganized yet again!

  7. Magic of Spice says

    These sound positively delicious! I have not made scones in years…so lazy, oh and I am a terrible baker so that does not help, lol
    Big hugs!

  8. Tanantha says

    Wow! My sweetened coconut and coconut flour have been sitting in my pantry forever! hahaha. I only need banana to make this. Great combination and you're so talented!

  9. Elyse @The Cultural Dish says

    Oh these look awesome! I have some coconut oil to try out and I was thinking of making scones! Thanks for sharing!

  10. Parsley Sage says

    Yum yum yum! These sound fabulous :) Very Caribbean too! And I'm totally jealous of your little scone pan! Buzzed

  11. Alicia@ eco friendly homemaking says

    Oh these look absolutely delicious! I agree sounds so tropical and yummy. I really look forward to making these!!

  12. Disa says

    This was the best scones that I ever had. I added a spoon of cinnamon to the batter, and they turned out simply delicious. Thank you for the recipe!

    • says

      Hi Jen,
      Welcome to the coconut lovers club!
      The scone pan I got it from a Lodge outlet, but I saw it also at wal-mart or you can order it from amazon.
      It’s called Lodge wedge pan.

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