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banana scones

Mini Banana Coconut Scones

Amy Palanjian
These small scones are inspired by the Banana-Coconut Cookies in Flourless.
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 10 (Makes about 20)
Calories 118 kcal


  • 1 cup mashed very ripe bananas (from about 2 medium bananas)
  • 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 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.


Calories: 118kcalCarbohydrates: 14gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 17mgSodium: 112mgPotassium: 152mgFiber: 3gSugar: 4gVitamin A: 43IUVitamin C: 2mgCalcium: 45mgIron: 1mg
Keyword healthy banana scones
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