Vegan banana scones – these easy vegan scones with banana and chocolate chips are a great alternative to banana bread to use up brown bananas. They are moist, fluffy, just sweet enough and make a great snack.
When it comes to using up brown bananas I think it is a good idea to have a few options beyond banana bread.
Obviously banana bread is amazing, but sometimes it is nice to have a bit of variety. (See below, just above the recipe card for more ideas for using up bananas).
These vegan banana scones with chocolate chips are really quick and simple to make, moist, fluffy and delicious. They use up two over-ripe bananas and they freeze really well too!
Freshly baked and still slightly warm they are lovely eaten just as they are – these are American style scones so they are a bit sweeter than British ones.
They are also delicious split and spread with butter, peanut butter, chocolate spread or jam. They are a wonderful snack and are great for breakfast or brunch too.
How To Make Vegan Banana Scones:
(For ingredients and full instructions see the recipe card below)
Place plain flour in a large bowl along with baking powder, bicarbonate of soda, cinnamon, nutmeg, salt and light brown soft sugar and mix to combine.
Add cold, cubed vegan block butter/margarine and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain. Stir through the chocolate chips.
Mash the bananas well with a little cider vinegar and vanilla extract and add them to the bowl with about half of the non-dairy milk.
Stir to moisten the flour and gradually add more milk as needed to form a soft, slightly sticky dough.
Turn the dough out onto a well floured surface and bring it together into a rough ball. Don’t knead it, just work it enough to bring it together. Dust with more flour and use your hands to pat it out into a round about 5cm/2in thick.
Use a well floured sharp knife to slice the round into 8 wedges. Dip the knife in flour again between each cut to help prevent it from sticking.
Gently place the wedges well spaced apart on a baking sheet. They will probably be a bit soft and delicate so it is a good idea to use a floured spatula or fish slice to help move them. If they get a bit squished out of shape you can gently pat them back into shape using floured hands once they are on the baking sheet.
Gently brush the tops of the scones with milk and sprinkle with demarera sugar. Bake for about 12-16 minutes until well risen, golden and firm to the touch.
Transfer to a wire rack and allow to cool a little before serving.
Top Tips:
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work. It is also important that the butter is fridge cold, not room temperature.
The amount of milk that you need to add will vary depending on the size of your bananas and the absorbency level of your flour. You want to add enough to form a soft, slightly sticky dough, but not so much that it is wet.
Make sure that you do not overwork the dough, you want to mix it until it comes together, no more than that. And never, ever knead it; this isn’t bread. The scones will be a bit craggy and rustic looking, but the texture will be so much better!
You can omit the chocolate chips if you want, or swap them for chopped dark chocolate if you don’t have chips. You can also swap them for raisins or chopped nuts.
The recipe will make eight jumbo vegan banana scones, or twelve regular ones. (I prefer to make jumbo ones; no surprises there).
How To Store Vegan Banana Scones:
These vegan banana scones are best eaten on the day they are baked but they will keep for a day or two in an airtight container at room temperature.
Once they are a day or so old I prefer to serve them split and toasted – spread with butter, jam, chocolate spread or (my favourite) peanut butter.
Can I Freeze Them?:
Yes they freeze really well. Ideally they should be frozen on the day they are baked to preserve freshness.
Allow them to cool completely then freeze in a ziplock bag or freezerproof container for up to three months.
Allow to defrost at room temperature (or give them a quick blast in the microwave if you are in a hurry) then refresh them in a low oven for 5-10 minutes before serving.
More Vegan Scone Recipes:
Vegan chocolate raspberry scones
More Vegan Banana Recipes:
- Fluffy vegan banana pancakes
- Banana bread cinnamon rolls
- Easy vegan banana bread
- Vegan chunky monkey ice cream
- Banana porridge with blueberry compote
- Vegan chocolate chip banana bread
- Vegan biscoff banana bread
- Vegan chocolate banana bread
- Vegan Banana nut muffins
- Vegan banana cake with peanut butter chocolate frosting
- Nutella swirled banana yeast bread
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Vegan Banana Scones
Vegan banana scones – these easy vegan scones with banana and chocolate chips are a great alternative to banana bread to use up brown bananas. They are moist, fluffy, just sweet enough and make a great snack.
Ingredients
- 375 g (3 cups) plain (all-purpose) flour
- 1 Tbsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 60 g (⅓ cup) light brown soft sugar
- 120 g (4 ⅓ oz / ½ cup) vegan block butter/margarine (I use Naturli Vegan Block or Stork block) cold and diced
- 125 g (heaped ½ cup) chocolate chips (vegan friendly; can use chopped chocolate instead)
- 2 medium ripe bananas, about 200g peeled weight
- 1 tsp cider or white wine vinegar or lemon juice
- 2 tsp vanilla extract
- approx 100 ml (⅓ cup + 1 Tbsp) non-dairy milk (soy is best) cold
- milk for brushing
- demarera sugar for sprinkling
Instructions
-
Preheat the oven to 220°C/200°Cfan/425°F/gas mark 7. Line a baking sheet with baking parchment. (You will need two baking sheets if you are making 12 smaller scones rather than 8 big ones).
-
Place the flour in a large bowl along with the baking powder, bicarbonate of soda, cinnamon, nutmeg, salt and sugar and mix to combine.
-
Add the cold, cubed butter/margarine and rub in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of fat remain.
-
Stir through the chocolate chips.
-
Mash the bananas well with the vinegar and vanilla extract and add them to the bowl with about half of the milk.
-
Stir to moistent the flour and gradually add more milk as needed to form a soft, slightly sticky dough. Be careful not to add too much milk, the dough should be sticky but not wet.
-
Turn the dough out onto a well floured surface and bring it together into a rough ball. Don't knead it, just work it enough to bring it together. Dust with more flour and use your hands to pat it out into a round about 5cm/2in thick.
-
Use a well floured knife to slice the round into 8 wedges. Dip the knife in flour again between each cut to help prevent it from sticking.
-
If you want to make 12 smaller scones rather than 8 big ones then divide the dough in half, shape each half into a ball and pat out into a 5cm/2in round. Use a sharp, floured knife to cut each round into 6 wedges.
-
Gently place the wedges well spaced apart on the baking sheet(s). They will probably be a bit soft and delicate so it is a good idea to use a floured spatula or fish slice to help move them. If they get a bit squished out of shape you can gently pat them back into shape using floured hands once they are on the baking sheet.
-
Gently brush the tops of the scones with milk and sprinkle with demarera sugar. Bake for about 12-16 minutes until well risen, golden and firm to the touch.
-
Transfer to a wire rack and allow to cool a little before serving.
Recipe Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- Using a block butter/margarine rather than the spreadable kind in a tub will give you a much better texture as it has a higher fat content. I use Naturli Vegan Block, but Stork or Vitalite block, Tormor or Earth Balance Buttery Sticks will all work. It is also important that the butter is fridge cold, not room temperature.
- The amount of milk that you need to add will vary depending on the size of your bananas and the absorbency level of your flour. You want to add enough to form a soft, slightly sticky dough, but not so much that it is wet.
- You can omit the chocolate chips if you want, or swap them for chopped dark chocolate if you don’t have chips. You can also swap them for raisins or chopped nuts.
