Chocolate Chip Banana Scones
Whole grain banana scones are simple yet special! I threw in a handful of chocolate chips because, of course, and they are balanced by brown sugar, heavy cream, a big ripe banana, and cinnamon. Worthy of a coffee shop case!
While your typical scone may be a bit on the dry side, there is absolutely no need for it to be thus! My chocolate chip banana scones handily dispose of any crumbliness by the addition of a sweet banana plus a little almond flour for extra moisture and protein. You can finish them with a drizzle of maple glaze or lemon glaze, but between you and me, I truly love them served plain and simple, with tea.
You can make these scones gluten-free with oat flour, or try your favorite variety of whole wheat flour (whole wheat flour, whole wheat pastry flour, or spelt flour are all wonderful options). I like using heavy cream in both the day and for slicking on top before sliding the tray of scones into the oven. A tip is to freeze the dough for at least 30 minutes before baking to ensure extra flakiness afterwards. This means banana scones are also a great make-ahead option.
For more easy scones, make sure to try my strawberry scones, oat flour scones, and gluten free apple scones recipes!
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Recipe Ingredients
Check out what you'll need to make banana scones below. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!
- Banana - A large, very ripe banana is best here to lend natural sweetness and flavor. The softer the better, too, so that it smoothly incorporates into the dough.
- Heavy cream - I love cream for extra fat and richness. In a pinch, use half and half or whole milk.
- Egg - A large egg is best.
- Oat flour or whole wheat pastry flour - If you don't eat oats, use brown rice flour. Choose certified gluten-free oat flour if needed, or learn how to make oat flour at home.
- Almond flour - Use fine ground almond flour rather than almond meal. If you don't eat nuts, use more oat flour or whole wheat flour.
- Brown sugar - Either light or dark brown sugar is fine.
- Baking powder
- Cinnamon
- Salt - I like fine sea salt and table salt works, too.
- Butter - Unsalted butter is best!
- Chocolate chips - I always use regular semisweet chocolate chips. Mini chocolate chips are also nice, and for a sweeter option, use milk chocolate chips.
Banana Scones Variations
- Add nuts - Walnuts, chopped almonds, pecans ... all would add a bit of crunch.
- Raisins or cranberries - In addition to or instead of the chocolate chips, use raisins or dried cranberries!
- More spices - Try making these scones with 1 teaspoon of apple pie spice or homemade pumpkin spice blend for a fall-inspired take.
How to Make Banana Scones
Here's how to make this
1. Mix wet ingredients: In a bowl, mix together the mashed banana, egg, and cream.
2. Make dry mix: Whisk together the flours, baking powder, salt, and cinnamon.
3. Add butter: Work the butter into the flour mix with a fork.
4. Add chocolate: Stir in the chocolate chips.
5. Combine: Mix the wet ingredients into the butter-flour mixture.
6. Form: Pat the dough into a circle on a lined baking sheet.
7. Freeze: Cut the scones into 8 pieces, then freeze for 30 minutes.
8. Bake: Place in a 425F oven and bake for 25 minutes.
Banana Scones Tips
- Make ahead tips: After freezing the scones for 30 minutes, transfer them to an airtight container, then store in the freezer for up to 2 months. You can bake the scones directly from frozen. If they have been frozen for awhile, they made take a little bit longer to bake.
- Rest the dough. If making these scones using oat flour, you may find the dough to be wet. Place it in the fridge for 20 minutes or so, then form it into a disk on the baking sheet and cut into 8 scones.
- Sprinkle with sugar. After brushing the scone tops with cream, sprinkle them with coarse sugar or turbinado sugar.
- Make them dairy-free. Swap the butter for dairy-free butter or cold coconut oil, and use coconut milk or oat milk for the heavy cream.
How to Store & Reheat Banana Scones
- Counter - Place the scones in an airtight container and keep them on the counter for up to 3 days.
- Fridge - Transfer the container to the fridge and store for up to 5 days.
- Freezer - The baked scones will keep in a freezer-safe plastic bag in the freezer for up to 2 months. Thaw in the fridge before serving or rewarm in the oven from frozen.
- To Reheat - Place scones on a baking sheet and heat them in a 300F oven until heated through.
If you tried this banana scones recipe, please let me know! Or if you have any recipe questions, always feel free to reach out in comments or email. I hope you love it! ❤️
Banana Scones
Ingredients
- 1 large ripe banana, mashed (about ½ cup)
- ⅓ cup heavy cream , plus more for brushing
- 1 large egg , lightly beaten
- 2 cups oat flour or whole wheat pastry flour (240 grams)
- ¼ cup almond flour (30 grams)
- ⅓ cup light or dark brown sugar , packed
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ½ cup cold unsalted butter , cut into roughly ½-inch pieces
- ½ cup semisweet chocolate chips
Instructions
- In a small bowl, whisk together the 1 large ripe banana, mashed , ⅓ cup heavy cream, and 1 large egg. In a large bowl, whisk together the 2 cups oat flour or whole wheat pastry flour, ¼ cup almond flour, ⅓ cup light or dark brown sugar, 2 ½ teaspoons baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon fine sea salt Cut in the ½ cup cold unsalted butter with a pastry blender or a fork until the mixture resembles coarse meal with some larger pieces. Stir in the ½ cup semisweet chocolate chips.
- Drizzle in the banana mixture and stir with a fork until the mixture is crumbly and moistened. Dump the mixture onto a parchment-lined baking sheet and pat it into a craggy, 6-inch circle. Using a sharp knife cut the circle into 8 equal triangles. Place the tray in the freezer for at least 30 minutes.
- When ready to bake, preheat the oven to 425°F. Spread the triangles a few inches apart on the baking sheet and brush the tops with a little cream if you wish. Place in the oven and bake until the scones are golden brown and set, about 25 minutes. A toothpick inserted into the center of a scone should come out clean. Transfer the baking sheet to a wire rack to cool slightly. Serve warm or room temperature.
Notes
- Make ahead tips: After freezing the scones for 30 minutes, transfer them to an airtight container, then store in the freezer for up to 2 months. You can bake the scones directly from frozen. If they have been frozen for awhile, they made take a little bit longer to bake.
- Rest the dough. If making these scones using oat flour, you may find the dough to be wet. Place it in the fridge for 20 minutes or so, then form it into a disk on the baking sheet and cut into 8 scones.
- Sprinkle with sugar. After brushing the scone tops with cream, sprinkle them with coarse sugar or turbinado sugar.
- Make them dairy-free. Swap the butter for dairy-free butter or cold coconut oil, and use coconut milk or oat milk for the heavy cream.
