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.
Notes
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.