Add butter and sugar into a pan and cook on medium heat until the sugar is dissolved. Then add in the rest of the ingredients and continue cooking until the sauce thickens slightly.
Cool to room temperature and the chill in the fridge to get thicker.
Add all ingredients and set aside for 10 minutes before using.
Into a bowl, add in flour, sugar, salt and baking powder. Mix to combine using a whisk. Now add in cubed cold butter and massage it into the flour until you get fine crumbs. Set aside.
In another bowl, add in coconut buttermilk, vanilla extract, orange zest, mashed banana and orange peel. Whisk to combine.
Pour wet ingredients into flour mixture. Using a spatula, mix everything just until combined.
Place the dough on a generously floured surface. Just lightly bring it into a ball and place it on a baking tray with a floured baking sheet. Lightly roll into ¾ inch (2 cm) thickness and then cut into 8 equal wedges.
Separate the wedges from each other and brush the top with some coconut milk. Bake in a preheated oven at 400ºF (200ºC) for 15-20 minutes or until fully cooked. Cool completely before serving them with the caramel sauce. Enjoy!
The caramel sauce has a slight salty taste in it. Skip the salt for the sauce if you don't like that taste.
The caramel will get thicker when chilled in the fridge.
Watch the video recipe above to see how I make these scones.