At breakfast, brunch, or tea-time, we’re always happy to have a scone. And the banana bread scones have that sublime crumbly and buttery texture with just a hint of crunch at the corners to go with a steaming cuppa!
When the stay at home order began, everyone and I mean everyone, seemed to bake a loaf of banana bread. Since I’ve already made my fair share, I wanted to take a different route to utilize the overripe bananas that seem to grace every table in every home.
And then I came across an exquisite recipe for banana bread scones. So, I did what every good baker does – added my Tasha Twist and got to making the scones.
We certainly love us some scones. The thick, sort-of-cakey, sort-of-cookie treats are devoured by the fistful. Yet, these banana bread scones surpassed even our veteran palates. For me, the scones were a double victory because they have all the feel of banana bread but take just half the time to make!
How to Make Banana Bread Scones?
Banana bread scones are the kind of sweets that barely require any effort. They are idyllic for a bleary-eyed baker (that’s me before my morning tea) who wants to indulge in tender, buttery and crispy-edged goodies with 0 sweat.
All you need to do is sift quinoa flour, all-purpose flour, baking powder, and cinnamon in a bowl. Whisk in coconut sugar. Add in cubes of chilled butter and use your fingertips to blend it quickly till you have a mixture similar to a coarse meal.
You can use a pastry blender to cut in the butter, but my experience says that the light movement of the fingertips works best.
Throw in some chocolate chips or a roughly chopped chocolate bar. I had saved up a bar when I baked the Eggless Chocolate Chip Cake, so I chose the latter. Add in a few walnuts to give the scones a lovely crunchy texture and set aside.
Separately, mix mashed banana, coconut cream, and vanilla in a bowl. Add these wet ingredients to the dry ones and stir it with a fork. You’ll end up with a sticky, gooey, and somewhat sticky dough.
Baking banana bread scones
Pat the crumbly dough in a rough circle and then with a knife cut into eight triangles. Brush some cream, sprinkle raw sugar and then slide them in the oven!
I like to bake decent sized scones to satiate the craving for the blissful caramel flavour overripe bananas have with a single serving. You can make them smaller, just make sure to adjust the baking time accordingly.
For flour, you can skip the quinoa and use only all-purpose flour or any other you like.
I used salted butter, so I forgo the salt. If you’re using regular butter, then add in a pinch of salt in the dry ingredient bowl. Remember the butter has to be cold – it’s the secret to cottony soft scones.
Don’t let the butter melt. When you’re mixing it in the dry ingredients, make quick work of it.
The second secret to soft scones is not kneading. The more you knead, the harder the scones are. The trick is when you fold the dry, and wet ingredients do it gently, instead of over-zealous mixing.
These banana bread scones are already eggless. If you want to make them vegan switch the butter for a plant-based one or use coconut oil. In case you opt for the oil, make sure it’s chilled and solid.
Buckwheat is my favorite alternative flour for baking. The mild, nutty flavor lends itself beautifully to any baked product. I highly recommend using it instead of all-purpose flour. If you need an exact recipe, use my Lavender Buckwheat Jam Scones.
Dig in the banana bread scones
Banana bread scones are very lightly sweetened with most of the sugar coming from the speckled bananas and chocolate chunks, making them the quintessential snack with tea, coffee, or even iced coffee.
The delicately suffused flavors of vanilla and cinnamon and the explosion of texture thanks to the nuts and chocolate chips, make them the ultimate middle of the week treat – adding some much-needed oomph to Humpday (that’s when I baked them).
I genuinely recommend the banana bread scones when you want a quick baking project. There isn’t a simpler undertaking. And once you have all the ingredients on the counter, it takes all of fifteen minutes to make them.
You can shorten the time further by using frozen speckled bananas. When you have ripened bananas ( and no inclination to bake with them), peel them, cut them, and then store in an airtight box. How does that help? Whenever the urge to bake hits, instead of waiting for bananas to go brown, you simply whip out the box and bake what’s on your mind! These frozen banana slices are great for smoothies and nice creams too.
Banana Bread Scones
- 1 Large Banana, mashed
- 1/3 cup Coconut cream/ Regular cream You may need extra 1-2 tbsp of cream
- 1 tsp vanilla extract
- 1.5 cup All purpose flour
- 1/2 cup Quinoa flour You can replace this with any flour you like.
- 2 tsp baking powder
- 1/4 tsp salt Use salt if your butter is unsalted or if you're using coconut oil. Omit if using salted butter
- 1 tsp Cinnamon
- 1/3 cup Coconut sugar You can use any sugar
- 1/2 cup Butter, chilled, cut into small cubes You can also use chilled coconut oil.
- 1/4 cup Walnuts, chopped
- 1/3 cup Chocolate chips/ chunks
- 1/2 tbsp Cream/milk, for brushing on top Optional
- 1 tsp Raw sugar, for sprinkling on top Optional. You can use any sugar.
- Preheat your oven to 200 C. Line a baking tray with baking paper or Silpat.
- In a small bowl, mix the mashed banana, vanilla extract, and cream well.
- In a large bowl, sift the dry ingredients - all-purpose flour, quinoa flour, cinnamon powder, baking powder, and salt ( if using unsalted butter/coconut oil).
- Stir in the coconut sugar.
- Rub in the chilled cubed butter, using your fingertips or a pastry cutter, until the mixture forms large coarse crumbs.
- Mix in the chopped walnuts and chocolate chips or chunks.
- Pour over the banana mixture and mix with a fork until the dry ingredients are just moistened. If the mixture seems too dry, add in a bit more cream.
- Turn the dough out on to a well-floured surface and press together gently till it forms a ball.
- Press into a 9" circle and cut into 8 triangles. Gently place on the prepared tray. Brush lightly with coconut cream.
- Bake for 18-20 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes.
- Serve warm. Enjoy!