Did someone say banana bread scones? Well, no, but yes! This is a recipe for vegan banana nut scones that just so happen to taste like delicious banana bread. These plant-based scones are packed with potassium from the bananas and protein from the pecans. They are just the right amount of sweet with a little kiss of spice.  

PREP TIME: 10m  |  COOK TIME: 15m  |  TOTAL: 25m  |  YIELD: 8 SCONES

Vegan banana nut scones, made with maple syrup and bananas. Cane sugar-free and dairy-free.


While the scones are baking, you can whisk together the Maple Glaze for topping! 

Only Eats


  • 3/4 cup pecans (Preferably raw or dry roasted with no added salt.)
  • 2 1/3 cups whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda 
  • 1 1/2 teaspoon cinnamon
  • 1 tsp ground ginger
  • 1/2 teaspoon salt
  • 1/3 cup solid coconut oil
  • 1 cup mashed ripe banana (about 3 medium-sized bananas)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract


  1. Preheat oven to 400°F. 
  2. In a mixing bowl, combine dry ingredients and mix together.
  3. Use a hand mixer to slowly combine all wet ingredients. Don't over mix.
  4. On a floured surface, form dough into a circle that is roughly an inch deep all around and cut into 8 slices, just like you would a pie.
  5. Place separated slices onto a parchment paper-covered baking sheet. Bake for 12-15 minutes.

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