Just want to let you know that this post is sponsored by my friends at Simply Organic. I only recommend brands and products that I use and love myself. All content and opinions are my own. #OrganicMoments
These easy dairy-free scones offer a delightful and unexpected flavor pairing: banana and black sesame. Lightly sweetened without refined sugar, they strike a perfect balance of sweet and nutty. If you’re looking for an eggless scone that’s tender inside with a crisp exterior, give these a try.
These eggless scones are a new favorite. The combination of ripe banana and toasty black sesame is unique and memorable.
The texture is ideal: golden and slightly crisp on the outside, tender and slightly crumbly inside.
A drizzle of Sweet Tahini Glaze elevates them, adding a glossy nutty finish.
They pair beautifully with coffee or tea and work well for breakfast, brunch, afternoon snack, or even a lighter dessert.
Scones are wonderfully flexible — they work any time of day. Enjoy them warm for breakfast, tuck one into your midday coffee break, or serve several as a casual dessert. Because these are only lightly sweetened, they’re versatile and not overly rich.
These black-speckled scones are made from wholesome plant-based ingredients, with no refined sugar and no added oil, so you can feel good about serving them to your family and friends.
I love cooking with Simply Organic spices and seasonings. Their products are fragrant and flavorful, and their emphasis on organic, sustainable practices resonates with how I like to cook and eat.
Simply Organic supports organic agriculture and donates a portion of sales to research and grower development, which aligns with a commitment to better food systems.
Sesame seeds are nutrient-dense and provide a subtle nutty flavor and pleasant crunch when used whole. You can also grind them into tahini for a creamy, savory-sweet paste that works beautifully in both baking and sauces.
Pairing banana with black sesame creates a lovely contrast: the fruit’s natural sweetness and softness complemented by the sesame’s toasty, slightly savory notes. These scones showcase that contrast in a simple, comforting baked good.
Black sesame seeds shine in both sweet and savory recipes. You might already recognize them on bagels, hamburger buns, in dressings, or blended into tahini for hummus and dips.
When I imagined a scone flavored with banana and sesame, I loved how their textures and flavors would play off one another. The result is a simple, satisfying scone that feels both familiar and new.
More vegan baking recipes
- Apple Cinnamon Bread
- Vegan Soft Pretzels
- Vegan Banana Blueberry Muffins
- Peanut Butter Banana Bread
- Vegan Oatmeal Chocolate Chip Cookies
- Classic Vegan Toffee Bars
I hope you love this recipe as much as we do! If you try it, please leave a star rating and a comment with your feedback. For more easy family recipes, check out my cookbook, The Meatless Monday Family Cookbook.
Banana Black Sesame Eggless Scones
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Ingredients
For the Scones:
- 2 cups spelt flour or all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons organic coconut sugar
- ½ teaspoons salt
- 2 tablespoons black sesame seeds
- ½ cup mashed banana
- ¼ cup canned full fat coconut milk
- ¼ cup tahini (sesame seed paste)
- 1 tablespoon pure vanilla extract
For the Sweet Tahini Glaze (optional):
- 3 tablespoons tahini
- ¼ cup pure maple syrup
Instructions
For the Scones:
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Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
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In a medium bowl, whisk together the flour, baking powder, coconut sugar, and salt. Stir in the black sesame seeds.
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In a larger bowl, combine the mashed banana, coconut milk, tahini, and vanilla.
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Fold the dry ingredients into the wet ingredients and mix until just combined. The dough should be slightly sticky but form a ball. If dry bits remain, add 1 tablespoon of coconut milk at a time (you may need 1–3 tablespoons total) until it comes together.
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Turn the dough onto a lightly floured surface and shape into a flat disc about 1 inch thick. Cut the disc into eight wedges.
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Place the wedges on the prepared baking sheet and bake 12–14 minutes, until golden. Transfer to a wire rack to cool before glazing.
For the Sweet Tahini Glaze:
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In a small saucepan over low heat, whisk tahini and maple syrup until it thickens into a glossy sauce, about 5 minutes. Keep the heat low and stir to prevent scorching.
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Drizzle the glaze over cooled scones and serve.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.