With a slightly crisp texture and the flavor of banana bread, these simple Banana Scones are a quick and nutritious breakfast for kids—and us parents! The method is super simple too, without any fussy steps!
We recently had scones at a coffee shop and one of my kids loved them so much she asked me to make them at home. And while we can, of course, just go back to the coffee shop again, I wanted to make them because we frequently have overripe bananas to use up!
This Banana Scone recipe includes whole wheat flour for a base of whole grains and an easy method. You simply drop the batter onto the baking sheet and have the option to add a simple glaze. These scones are tender, with slightly crisp edges, and just so yummy.
(You may also like Banana Yogurt Muffins, Pumpkin Banana Bread, and Healthy Banana Cookies.
NOTE: Here is the link for the old version of this recipe, Mini Banana Scones with Coconut.
Table of Contents
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Ingredients You Need
To make this Banana Scones recipe you’ll need to have the following ingredients on hand and ready to go.
- Ripe bananas: You’ll want to use very ripe bananas with lots of brown spots in this recipe to ensure the baked scones are sweet and full of flavor.
- Whole milk plain yogurt: A little yogurt adds tenderness to the scones. You can use sour cream if needed.
- Egg: I use large eggs in my recipes so plan to use that size here.
- Vanilla extract and cinnamon: A little vanilla pairs well with the flavors of banana and cinnamon to flavor the scones.
- Whole wheat flour: I like using whole wheat flour here since it works nicely with the moisture in the bananas and also gives the baked goods whole grains.
- Brown sugar: A little brown sugar ensures that the overall flavor of the scones is lightly, but noticeably sweet.
- Baking powder: We use baking powder in this recipe to ensure the scones bake through and rise as expected.
- Unsalted butter: Cold unsalted butter helps ensure that the edges of the baked scones are crisp as is to be expected in scones.
Step-by-Step Instructions
Here’s a preview of how to make these Easy Banana Scones so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Combine wet ingredients in a medium bowl, mixing thoroughly.
Step 2. Add dry ingredients and gently mix.
Step 3. Scoop by the tablespoon, use your finger to gently push each portion out.
Step 4. Place on the prepared baking sheet, reform as needed to shape into little mounds.
Step 5. Bake for 20-22 minutes or until firm and lightly browned.
Step 6. Drizzle with glaze, if desired.
Frequently Asked Questions
Very, very cold butter and minimal working of the dough.
You want to avoid using room temperature or softened butter because cold butter is what helps create the classic crisp edges in a scone.
If that happens, it’s possible the dough was overworked.
How to Store
To store, let the banana scones cool completely and store at room temperature in an airtight container for up to 3 days or in the fridge for up to 5. They soften a bit as they are in storage.
Best Tips for Success
- Line your baking sheet with parchment paper so the bottoms crisp but don’t stick.
- Stir the batter together gently.
- Use very ripe bananas that have a lot of brown spots for sweetness.
- I find this batter easiest to drop onto the pan using an ice cream scoop.
- NOTE: Here is the link for the old version of this recipe, Mini Banana Scones with Coconut.
Related Recipes
I’d love to hear your feedback if you try this recipe so please comment below to share!
Favorite Banana Scones
Ingredients
- 1 cup mashed very ripe bananas (from about 2 medium bananas)
- ¼ cup whole-milk regular style yogurt (or sour cream)
- ¼ cup brown sugar (lightly packed)
- 1 egg (lightly beaten)
- 1 teaspoon vanilla
- 2¼ cups whole wheat flour
- 2¼ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 5 tablespoons unsalted butter (very cold)
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Add the banana, yogurt, brown sugar, egg, and vanilla to a large bowl. Stir vigorously to combine thoroughly.
- Add the flour, baking powder, cinnamon, and salt to the bowl.
- Grate the cold butter using a box grater and gently fold the batter together.
- Use an ice cream scoop or a ¼ cup measuring spoon to portion out the batter onto the prepared pan. (An ice cream scoop is easiest.) Reform into mounds if needed.
- Bake for 20-24 minutes or until firm and lightly browned. Serve warm.
- Optional: Stir together ¼ cup powdered sugar and 1-2 teaspoons milk and drizzle over the scones before serving.
Notes
- To store, let scones cool completely and store at room temperature in an airtight container for up to 3 days or in the fridge for up to 5. They often soften in storage.
- Line your baking sheet with parchment paper so the bottoms crisp but don’t stick.
- Stir the batter together gently.
- Use very ripe bananas that have a lot of brown spots for sweetness.
- NOTE: Here is the link for the old version of this recipe, Mini Banana Scones with Coconut.
Nutrition
This post was first published on July 24, 2019.
Amy, the banana amount doesn’t change when you click on the 2x or 3x servings.
Would you be able to share the old recipe of coconut banana scones?
My Little one loves those.
It should be fixed.
Hi any substitute for almond flour…Nuts are not allowed in daycare.
I bet more oats would work in place of it.
So quick and easy. Bonus points my picky toddler loved them. I made half a batch as is amd added chocolate chips to the rest for variety
Can I add blueberries to these? Chocolate chips? Or any tips for making different types of scones?
Used flax meal instead of almond due to allergy, still worked great! Very tasty, thank you!
These were delicious, and so easy. I added 2 T of sugar and it was perfectly sweet, even for the adults . Also added a splash of vanilla extract. Used 3 bananas (280 gm). I made the mistake of making these right before dinner, as breakfast for the following day, and had to keep reminding everyone to save them for the next day ?
Can I use oat flour instead of having to ground rolled oats
Yes and use the same amount
Amy, these were a HUGE hit with my 2 y and 8 month old twin boys. I whipped them up before work the other morning and they were stoked to eat “cookies” for breakfast. Thank you for always delivering on both the flavor and nutrition front.
I am so glad that they enjoyed them and thank you so much for sharing the feedback!
Can I use whole wheat flour instead of almond flour? If so, does the cooking time change?
I haven’t tried it so I can’t say for sure, but I would think the baking time would be similar.
No sugar and still so sweet. Moist and tastey. The nicest sugar free recipe I’ve made. Made them for my little girl and myself and my partner ended up eating most of them! Will definitely make again.
I’m so glad to hear that!
Little ones, husband and I love the taste and texture of these scones. I also appreciate the low mess factor that makes cleaning up quick and easy!
When grinding the oats, how much? I made these yesterday (husband loves them by the way) but Madeline recoiled and made what I often think of as her "texture" face. Something about how the food feels, not tastes, isn’t right for her. I wondered if they might be a little sharp. I’m going to try again today with some almond butter. I liked mine with maple butter or apple ginger jelly!
Grind them until they resemble quick oats. But if you want them smoother, you can grind them farther until they are more like a flour. They may still present texture issues if she’s reacting to the coconut though…
I love your blog! So many good ideas for me already – and so happy this one was inspired by flourless.
Thanks Nicole! Your book continues to be one of my favorites!