Banana Black Sesame Vegan Scones Recipe

I just baked these scones with mashed banana, coconut oil, and black sesame seeds and i gotta say, the way they mix sweet, nutty flavors totally blew my mind this morning.

I think these Banana Black Sesame Vegan Scones are a real treat. I like mixing mashed banana with coconut sugar, unsweetened almond milk, coconut oil and vanilla extract for flavor, with a punch from black sesame seeds adding crunch and nutritional benefits.

I love how healthy and tasty they are.

Ingredients

• Banana: Rich in fibre, natural sweetness, provides healthy carbs, vitamins for energy.
• Coconut sugar: A light sweetener that adds a caramel note with less glycemic impact.
• Almond milk: Dairy free liquid, low calorie flavor booster and good source for heart healthy fats.
• Coconut oil: Adds moisture, healthy fats and a subtle coconut flavor for richness.
• Black sesame seeds: Crunchy, packed with protein and calcium to support bones and energy.

Ingredient Quantities

• 1 ripe banana, mashed (about 1/2 cup)
• 2 cups all-purpose flour
• 1/3 cup coconut sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 2 teaspoons vanilla extract
• 2 tablespoons black sesame seeds (plus a little extra for topping)

How to Make this

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together 2 cups all-purpose flour, 1/3 cup coconut sugar, 1 tablespoon baking powder, 1/2 teaspoon salt and 2 tablespoons of black sesame seeds.

3. In another bowl, beat 1 mashed ripe banana, 3/4 cup unsweetened almond milk, 1/4 cup melted coconut oil and 2 teaspoons vanilla extract.

4. Pour the wet mixture into the dry ingredients and stir until just combined, dont overmix or your scones might turn out tough.

5. Lightly flour your surface and gently knead the dough a few times to bring it all together.

6. Pat the dough into a round shape about 1 inch thick.

7. Cut the dough into 8 even wedges like you would slice a pizza.

8. Place the wedges onto the prepared baking sheet.

9. Sprinkle a little extra black sesame seeds on top of each scone for that extra crunch and flavor.

10. Bake the scones for 18 to 20 minutes until they are lightly golden. Let them cool a bit before serving. Enjoy!

Equipment Needed

1. Preheated oven (400°F) with a lined baking sheet using parchment paper
2. Two medium-sized mixing bowls (one for dry ingredients, one for wet mix)
3. Measuring cups and spoons for accurate amounts
4. A fork or whisk to mash the banana and mix the wet ingredients
5. A spatula for stirring and combining the dough
6. A lightly floured surface for gentle kneading
7. A pizza cutter or sharp knife to slice the dough into wedges
8. Oven mitts for handling hot items safely
9. A cooling rack or plate to let the scones cool before serving

FAQ

• Q: Can I substitute another oil for coconut oil?
  
  A: Yes, you can use vegetable oil or even melted vegan butter if you don’t have coconut oil on hand. The taste might be slightly different though.
• Q: What if I don’t have black sesame seeds?
  
  A: You can swap black sesame seeds with white sesame seeds or even chia seeds, but the flavor and look will be a bit different.
• Q: Can I make these scones gluten-free?
  
  A: Sure, you can try using a gluten-free flour blend but make sure it’s a 1-to-1 replacement by weight, and you might need to adjust the liquid a bit.
• Q: Do I need to chill the dough before baking?
  
  A: Not really, but letting the dough rest for 10 minutes can help with easier scooping and shaping.
• Q: How can I make sure my scones come out soft and not too dry?
  
  A: Make sure not to overmix the dough once you add the wet ingredients and check your oven with a thermometer. Overmixing or too hot oven temps can make them dry.

Banana Black Sesame Vegan Scones Recipe Substitutions and Variations

• If you can’t find a ripe banana, try using 1/2 cup of applesauce instead its a good binder
• If you’re out of coconut sugar, you can use brown sugar or even maple syrup, just remember to slightly reduce the almond milk
• If you dont have all-purpose flour, whole wheat flour or a gluten free flour blend works fine (you might need a little extra liquid tho)
• If unsweetened almond milk is unavailable, try soy milk or oat milk its all pretty similar in texture
• For coconut oil substitution, any neutral oil like sunflower oil should do the trick, just make sure its melted before mixing

Pro Tips

1. Be careful not to overmix the batter – stir it just until the wet and dry ingredients come together so your scones dont turn out tough.
2. When you’re kneading the dough, lightly flour your work surface but dont add too much flour or else your scones might end up dry.
3. Let your wet ingredients, like the banana and almond milk, come to room temperature before mixing; it helps everything blend together smoother.
4. Once the scones are out of the oven, let them chill on the pan for a few minutes so they finish setting up before you serve them.