Favorite Banana Scones

Banana scones on plates with strawberries on side.

5 from 8 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: (Makes about 20)

Calories: 195kcal

Author: Amy Palanjian

Equipment

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)

US Customary - Metric

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