With a slightly crisp texture and the flavors of banana and coconut, these simple drop scones are a quick and healthy breakfast for kids—and us parents!
Healthy Banana Scones
I love to make one healthy homemade breakfast or snack each week so we have easy meals ready and waiting. These naturally sweetened Banana Scones can be made ahead and stored in the fridge—and reheated just slightly for a warm and comforting meal.
In contrast to standard scone recipes, these don’t include as much butter and rely on shredded unsweetened coconut and almond meal for texture. They’re also free from added sugars, making them a healthier treat to make for the kids. (That said, they are not sweet like scones you get at Starbucks, so keep that in mind!)
Ingredients in Banana Scones
To make this recipe you’ll need:
- very ripe bananas
- melted butter
- oat flour
- shredded unsweetened coconut
- almond flour
- pure vanilla extract
How to Make Mini Banana Scones Step-by-Step
Here’s a look at the simple process involved in making this recipe.
- Gather your ingredients.
- Place all into a bowl and stir together to form a batter.
- Drop by the heaping tablespoon on a parchment-lined baking sheet.
- Bake and serve.
TIP: I like to line my baking sheet with parchment so the bottoms get crisp but they don’t over brown or stick.
Do these scones have added sugar?
They do not, so the sweetness of the ripe bananas is really important. You can add 1/4 cup sugar to the batter if you prefer things a little sweeter, or you can spread on nut butter, a drizzle of honey, or chia jam as desired.
Can I add chocolate chips to these?
Sure! Add 1/4-1/3 cup into the batter. Mini chocolate chips would be a nice way to distribute a small amount of chocolate evenly throughout the batter.
Tips for Making the Best Banana Scones
- 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.
- Add in the optional chia seeds for additional healthy fats (but know they aren’t 100% necessary).
- Use a tablespoon measuring spoon to portion out the dough.
- 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. Heat briefly before serving if desired.
I’d love to hear your feedback if you try this recipe so please comment below to share!Print
These small scones are inspired by the Banana-Coconut Cookies in Flourless.
- 2 medium very ripe bananas, mashed smooth
- 2 tablespoons butter, melted and slightly cooled
- 1 egg, lightly beaten
- 1 1/4 cups quick oats (or rolled oats ground slightly in the food processor)
- 1/2 cup shredded and unsweetened coconut
- 1/3 cup almond meal (or ground almonds)
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Preheat oven to 350 F. Line a baking sheet with parchment paper or a Silpat.
- Combine all ingredients in a medium bowl, mixing thoroughly.
- Scoop by the tablespoon (use your finger to gently push each portion out) onto the prepared baking sheet, reforming as needed into little mounds.
- Bake for 20-22 minutes or until firm and lightly browned. Serve warm.
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.
Add in the optional chia seeds for additional healthy fats (but know they aren’t 100% necessary).
Use a tablespoon measuring spoon to portion out the dough.
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. Heat briefly before serving if desired.