With their golden crusts, flaky, tender interior, and delicious not-too-sweet flavour, these banana scones are a treat any time of day.
Ah, the old brown banana conundrum! No matter how carefully you plan, a few spotty bananas will always end up unloved and uneaten in the fruit bowl.
Fortunately, they are still terrific for baking, if not for eating. The flesh softens almost to mush and the sugar content increases dramatically as they ripen, so they add natural sweetness and moisture to baked goods of all kinds.
Let’s go bananas!
Banana bread is the classic solution to a bunch of overripe bananas, but I also love banana cake, banana muffins, and even banana ice-cream!
Even my daughter Kipper, who refuses to eat a ‘raw’ banana, loves the flavour that the fruit adds to baked good and desserts. So, spotty bananas in hand, it was simply a case of deciding what to do with them.
Scone but not forgotten…
The day before I baked these banana scones, Kipper and I had enjoyed a lovely walk in the countryside. Fresh air always works up an appetite, and though there were rejuvenating mugs of tea and hot chocolate on our return, she was a bit disappointed that there weren’t any scones to go with them. (She’d been reading this book of 100 Things to Know About Food, which among other things debates the eternally important cream-or-jam-on-first question.)
So with scones at the forefront of my mind, I set about creating a banana version.
Banana scones – quick and easy
I love scones. They are one of the easiest things to bake – especially with a food processor. And once you’ve decided to make them you can be sitting down and enjoying one in under half an hour.
Hot and golden from the oven, split open and steaming, warm buttery crumbs to lick off your fingers… is there anything better?
Or let them cool then dollop with jam and a generous spoonful of cream for a totally sumptuous mouthful.
Banana scones – simple ingredients
The other truly great thing about scones is that the golden, yielding crust, wonderful flaky, tender interior, and delicious not-too-sweet flavour, are all achieved from just a handful of pantry staples.
This banana scones recipe calls for just 4 ingredients (with cinnamon, a 5th, optional). The whole is truly greater than the sum of its parts.
All you need to make banana scones is:
- self-raising flour
- baking powder
- cinnamon (optional)
- butter or non-dairy spread
- ripe bananas
Ready, spready, go
I used dairy-free margarine, so these delicious banana scones are not only free from added sugar but also vegan and parve. They have a wonderful banana flavour.
If you’re not worried about avoiding dairy, you can make them with butter instead. Either way gives great results!
What to put on banana scones?
We enjoyed our banana scones simply spread with a little butter or vegan spread. However they also taste amazing topped with all the things that go well with bananas, like Nutella, honey, fruity jams and jellies, almond butter, or my favourite, Biscoff spread. Whipped cream would be a totally indulgent addition. Probably just as well I didn’t have any!
Just make sure that you also have a nice cup of tea!
Banana love
Those spotty bananas may be uneaten, but they’re not unloved anymore!
Banana scones recipe makes 12 banana scones.
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📖 Recipe
Easy Banana Scones
Ingredients
- 225 g self-raising flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon (optional)
- 50 g butter or non-dairy spread
- 2 medium ripe bananas
- Milk or non-dairy alternative for brushing the tops (optional)
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment or a non-stick silicon liner.
- 225 g (1⅔ cups) self-raising flour, 1 teaspoon baking powder, ½ teaspoon cinnamon, 50 g (3½ tbsp) butter or non-dairy spreadWhizz the flour, baking powder and cinnamon in a food processor to combine, then add the butter and pulse into crumbs. (You can rub in by hand in the traditional way if you prefer).
- 2 medium ripe bananasPlace the bananas in a jug and use a hand-blender to liquidise them thoroughly to a smooth liquid. Measure out 150 ml (⅔ cup) of the banana liquid – you may have a little bit left over.
- Add the 150ml (⅔ cup) of banana liquid to the flour mixture and process briefly (or mix with a knife) just until a soft dough is formed. Tip out the dough onto a lightly floured surface.
- Milk or non-dairy alternative for brushing the topsKnead lightly and briefly and form into a smooth disc. Pat with your hands to a thickness of 10-12 mm (just less than ½ inch), then cut out 7 cm (2¾ inch) circles using a lightly floured cutter. Transfer to the lined baking sheet. Brush the tops with milk or a non-dairy alternative if desired.
- Bake the banana scones at 200°C (400°F) for 12-15 minutes until risen and golden brown. Remove from the oven and allow to cool for a few minutes before serving.
Nutrition
More banana recipes
If you’d like more recipes that use up over-ripe bananas, try:
- banana and strawberry loaf cake
- moist vegan carrot cake with orange frosting
- easy banana flapjacks with chocolate & apricots
- chocolate-chip banana oat bars
You might also enjoy this Banana bonanza! – loads of recipes for using ripe or spotty bananas.
I’m linking this recipe up with CookBlogShare.
Ellen
Made these recently and added a handful of raisins that were sitting in the press. Really tasty. Could taste every component. Have been added to my regular bake list.
Helen
So glad you enjoyed them Ellen. Raisins sound like a delicious addition!
Ana
These were quite good and turned out better than other biscuits I’ve made. However, I would say that even with the cinnamon they’re a little bland, so I added a bit of salt and vanilla. Next time I will try making them bigger as this batch turned out quite small (my teenaged brother had to eat five for breakfast…). Overall a great, easy way to use up ripe bananas!
Helen
Hi Ana. Great to hear that these turned out well and you were able to adjust the flavourings to your liking. Five scones sounds like a great breakfast! Take care and all the best, Helen x.
Louise
Brilliant, light and fluffy.
Helen
So glad you enjoyed them Louise!
Susan
Great recipe for using up the odd banana lingering around. Usual half recipe for a quick breakfast, making the night before and putting in the fridge to cook whilst the kettle is boiling. Have been known to add the odd soft apple grated keeps it very moist and moreish
Helen
Thanks Susan! Grated apple sounds like a delicious addition. Brilliant to know that you can make the dough the night before, too. I love an easy breakfast 🙂
Cassy
Plan to make this recipe for tomorrow morning’s breakfast.
Self Rising flour is what we call Self Raising flour in America.
A v. good flour is King Arthur flour. King A has a good website, too.
Helen
Thanks for the tip Cassy! Hope you enjoyed the scones 🙂
Jules
Can I add sultanas to this and do I need to adjust the ingredients to if I do ?.
Helen
Sounds like a great idea! No, you shouldn’t need to adjust the other ingredients – just add some sultanas and away you go! Hope you enjoy the scones 🙂
Lauren
Could these be frozen?
Helen
Hi Lauren. I haven’t tried freezing them but I don’t think it would be a problem. Seal them in a ziplock bag with the air squashed out and they should be fine. Hope this helps! All the best, Helen.
Wei Lee
Love this! Just baked this and it taste so good and classic! Added in raisins as well and turned out perfect. Thanks for the recipe!
Helen
Thanks Wei – so glad you enjoyed them. The raisins sounds like a great addition!
Jonathan Croucher
One of the best scone recipes I’ve tried! Easy to prepare and bake, with the bonus of having no sugar, and delicious! Must try some of the other recipes on your site.
Thanks,
Jon Croucher
Helen
Thanks Jon! So glad you enjoyed them.
caroline
These are just lovely and no added sugar! highly recommended.
Helen
Thanks Caroline! So happy to hear you enjoyed them, and thanks for the recommendation 🙂
Janice
I don’t know why I haven’t thought of adding those leftover bananas to scones! I must have made every other banana bake there is going. Thanks for this great idea. and recipe.
Helen
Thanks Janice! I have to admit that it was desperation at having made every other kind of banana bake that made me turn to scones! They’re really good though 🙂
Dems Banjo
I love banana, but never thought of this! Thanks for sharing, will give it a try.
Helen
Thanks Dems. I hope you enjoy eating them 🙂
Jacqui Bellefontaine | Recipes Made Easy
I love banana bread but I’ve never used them in scones. I’m sure they would be really good so I must change that. Thank you for linking to #CookBlogShare
Helen
Thanks Jacqui. I love banana bread too but it’s nice to have a change once in a while.
Karen
Excellent, I made them with wholemeal spelt flour, they were so good, thank you for the recipe
Helen
Thanks Karen – so glad you enjoyed them!
Emma
I love banana based bakes!!! I often just resort to a classic banana loaf when my bananas are over ripe but will have to give scones a go.
Helen
Thanks Emma. Banana loaf is a great standby but these scones are yummy and super-quick, too!
Kavita Favelle
I’ve never come across or even had the thought to do banana scones but I LOVE the idea, since I love banana in everything! Must try these ASAP!
Helen
? Thanks! I hope you enjoy them.
Heidi Rob
Always looking for recipes to use ageing bananas!
Helen
Isn’t everyone?! I love this one because it’s super-quick and much easier than messing about making banana bread 🙂
katja
i like that these have no added sugar, yet they taste great. i just made them and now i am looking forward to the kids coming home and gobbling them up. i had to americanise the recipe though (no SR flour). lots of love, xkatie
Helen
Thanks! So glad you enjoyed them 🙂
(I didn’t know you can’t get SR flour in the USA. Weird.)
Steven
I was hoping to use Wheat Flour instead, if I was how much baking powder would I add to 225g of wheat flour?
Helen
Hi Steven. You should be able to use 225g of plain (wheat) flour + 3 tsp of baking powder. Good luck and I hope you enjoy them 🙂