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2 medium bananas
1/4 cup (55 g) brown sugar or use regular cane sugar and add 1 tsp molasses with wet ingredients, divided
1 tsp cinnamon divided
1/2 tsp of vanilla extract
2 cups (250 g) of flour I use 1.5 cup all purpose and 1/2 cup whole wheat
2 tbsp almond flour
2 tsp baking powder
1/4 tsp baking soda
1/3 cup (40 g) chopped pecans or walnuts
1/2 tsp salt
1 cup (240 ml) of coconut milk use full fat coconut milk and at least 1/3rd cup of coconut cream. Chill the can for a few hours before using.
Caramelize the bananas: slice the bananas and add to the skillet, add 2 tbsp of brown sugar and half the cinnamon and 1 tsp of coconut milk, mix and cook over medium heat until banana starts to get golden. This can take 5 to 6 minutes. Once you are happy with them, let them cool down. Caramelizing the bananas adds a nice depth of flavor and keeps the scones from getting too soft like a cake.
Preheat oven to 435 degrees F. Line a baking sheet or dish with parchment paper.
For making the scones, combine the flour, almond flour, baking powder, baking soda on a large bowl and whisk well. Add the sugar, pecans, salt, and spices and mix in.
Add 3/4 cup of the chilled coconut cream/milk and cut with a fork to mix in. Add the caramelized bananas and continue to cut with the fork. The mixture will initially feel very dry and then start to become fat crumbs and dough-like. Add another tbsp of coconut milk as needed.
Once the dough starts to form, bring it all together with a spatula or your hands. Work quickly and shape the dough into a disc. It should be at least 3/4 inches tall. Slice the dough into 6 to 8 triangles using a pizza cutter or a sharp chef’s knife.
Place the scones on baking sheet and bake for 17 to 18 minutes.
Remove from the sheet and cool and serve.
1/8 tsp of freshly ground nutmeg or 1/8tsp of ground cloves would be other great additions if you want to up the amount of spices without adding more cinnamon.
Make sure your bananas are really ripe and spotty.
Omit the nuts to make the recipe nut-free or use chocolate chips or dried fruit instead of the nuts
Make an easy glaze by whisking 2-3 tbsp coconut milk and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.
Gluten-free: Mix 1/2 cup oat flour/white rice flour, 1 1/4 cup almond flour, 1/3 cup potato starch. Use 1 3/4 cup of the mix instead of the regular flour.
You might want to add 2 tbsp vegan butter or coconut oil for gluten-free as gf flours tend to dry out faster. Once baked, cool under a towel and store in a covered container. Also, I prefer oat flour for muffins and scones as rice flour dries out even more.
Make it With Oil: Add 2-4 tbsp vegan butter or solid refined coconut oil and use any Low fat non dairy milk Such as almond, soy, oat.