Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 16 Scones
  • 2 medium super ripe bananas
  • 3-4 tablespoons coconut palm sugar
  • ¼ cup vegan butter, like Earth’s Balance
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 1 ¼ cup gluten free oat flour (or AP GF flour)
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ cup dairy free chocolate chips, like Enjoy Life
  • ¼ cup crushed walnuts
  1. Preheat oven to 375°F and line two baking sheets with parchment paper.
  2. Mash bananas in a bowl with a fork until smooth and set aside. In another large bowl, add sugar, vegan butter and vanilla extract and mix with an electric mixer on medium speed.
  3. Fold in egg and mashed banana into the mixed ingredients and mix again on low speed for about 20 seconds. Do not over mix.
  4. Sift in flour, baking powder and sea salt and mix batter with a spatula until you get a smooth and slightly sticky batter. If the batter is too sticky, dust with a bit of flour. Add in chocolate chips and walnuts. Cover the bowl with cling wrap or foil paper and refrigerate the batter for 30 minutes.
  5. Drop 2 rounded tablespoons of dough two inches apart on prepared baking sheets. You could use an ice cream scoop to divide the batter as well. Bake for 11 minutes or until edges are golden brown. Let it cool before serving.
Recipe by My Digital Kitchen at