Banana & Coconut Rock Buns

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Description

Banana & Coconut Rock Buns are a tropical twist on the classic British teatime treat. They’re crumbly on the outside yet soft and moist on the inside, thanks to ripe bananas and desiccated coconut. These buns are quick to make, require no yeast, and are perfect for breakfast, tea, or as a snack with coffee.

 Ingredients For Banana & Coconut Rock Buns

  • 2 cups (250 g) self-raising flour

  • ½ cup (100 g) butter (cold, diced)

  • ½ cup (100 g) sugar (caster or granulated)

  • 1 large ripe banana (mashed)

  • 1 egg (lightly beaten)

  • ½ cup (50 g) desiccated coconut

  • ½ tsp vanilla extract

  • 2–3 tbsp milk (as needed)

  • Optional: a handful of raisins, chopped nuts, or chocolate chips

Instructions

  1. Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.

  2. Mix dry ingredients: In a large bowl, sift the flour and rub in the butter with fingertips until mixture resembles breadcrumbs.

  3. Add sugar & coconut: Stir in the sugar and desiccated coconut.

  4. Prepare wet mix: In another bowl, mash the banana and mix with the egg and vanilla.

  5. Combine: Add the banana mixture to the dry mixture. Stir lightly, adding a splash of milk if needed to make a stiff but sticky dough.

  6. Shape buns: Drop rough spoonfuls of the dough onto the prepared tray (do not smooth, the “rocky” shape is traditional).

  7. Bake: Place in the oven for 18–22 minutes until golden brown.

  8. Cool & serve: Let cool slightly on a wire rack before serving. Best enjoyed warm with butter or on their own.

 Notes

  • Use very ripe bananas for the best flavor and sweetness.

  • Desiccated coconut adds chewiness, but you can substitute with shredded coconut.

  • The buns should look rustic, not perfectly round.

  • Store in an airtight container for up to 3 days, or freeze for up to 2 months.

 Tips

  • Add a sprinkle of demerara sugar on top before baking for extra crunch.

  • Mix in chocolate chips for a dessert-style bun.

  • If you like a tropical twist, add 1–2 tbsp crushed pineapple (well-drained).

  • To make it dairy-free, replace butter with coconut oil and milk with almond or coconut milk.

 Servings

This recipe makes about 10–12 buns, depending on size.

 Nutritional Info (per bun, approx.)

  • Calories: 180 kcal

  • Carbohydrates: 26 g

  • Protein: 3 g

  • Fat: 7 g

  • Fiber: 2 g

  • Sugar: 12 g

 Benefits

  • Bananas provide potassium, fiber, and natural sweetness.

  • Coconut adds healthy fats and a chewy texture.

  • Lower in sugar than many pastries, especially if made with very ripe bananas.

  • Quick, no-yeast recipe — perfect for beginners.

Q & A

Q1: Can I use whole wheat flour instead of self-raising flour?
Yes, but add 2 tsp baking powder and expect a denser texture.

Q2: Can I make these vegan?
Yes! Replace egg with 1 tbsp flaxseed mixed with 3 tbsp water (let it gel), and use plant-based butter and milk.

Q3: Can I reduce the sugar?
Definitely — ripe bananas already provide natural sweetness, so you can cut sugar down to ¼ cup.

Q4: What can I serve with these buns?
They’re great plain, with butter, or even with a light drizzle of honey.

Q5: Can I make them gluten-free?
Yes, just use a gluten-free self-raising flour blend.

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