Easy Banana Scones

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 since we so 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. They 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.

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, too.
• 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, reforming as needed into little mounds.

Step 5. Bake for 20-22 minutes or until firm and lightly browned. 

Step 6. Drizzle with frosting, if desired.

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.

I’d love to hear your feedback if you try this recipe so please comment below to share!

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• Preheat oven to 350 F. Line a baking sheet with parchment paper or a Silpat.

• 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.)

• 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.

• 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.

Serving: 1scone, Calories: 195kcal, Carbohydrates: 31g, Protein: 5g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 32mg, Sodium: 166mg, Potassium: 205mg, Fiber: 4g, Sugar: 9g, Vitamin A: 222IU, Vitamin C: 2mg, Calcium: 81mg, Iron: 1mg

This post was first published on July 24, 2019.