14 Delicious Whole Wheat Banana Scones Recipes

Are you ready to transform your baking game with some wholesome goodness? Our collection of 14 Delicious Whole Wheat Banana Scones Recipes is here to inspire your next kitchen adventure. Perfect for breakfast, brunch, or a cozy snack, these scones blend the natural sweetness of bananas with the hearty texture of whole wheat. Dive in and discover your new favorite treat that’s as nutritious as it is delicious!

Whole Wheat Banana Scones with Honey Glaze

Nothing beats the comfort of biting into a warm, freshly baked scone, especially when it’s packed with the wholesome goodness of whole wheat and the natural sweetness of bananas. I remember the first time I tried adding a honey glaze to these scones; it was a game-changer, turning an already delicious treat into something truly irresistible. Now, it’s a staple in my kitchen, perfect for those lazy Sunday mornings or as a sweet pick-me-up during the week.

Ingredients

• 2 cups whole wheat flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2 ripe bananas, mashed
• 1/3 cup milk
• 1 tsp vanilla extract
• 1/2 cup honey

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups whole wheat flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, mix 2 mashed ripe bananas, 1/3 cup milk, and 1 tsp vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure your scones stay tender.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges and place them on the prepared baking sheet.
7. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
8. While the scones are baking, warm 1/2 cup honey in a small saucepan over low heat until it becomes more liquid.
9. Once the scones are out of the oven, brush the tops generously with the warmed honey for a sweet glaze.

The honey glaze not only adds a beautiful sheen but also a depth of flavor that complements the banana perfectly. These scones are best enjoyed warm, with the glaze still slightly sticky to the touch. For an extra treat, serve them with a dollop of clotted cream or a smear of almond butter.

Vegan Whole Wheat Banana Scones

Unbelievably, these Vegan Whole Wheat Banana Scones have become my go-to breakfast treat, especially on those lazy Sunday mornings when I crave something sweet yet wholesome. I remember the first time I whipped them up, skeptical about how bananas would work in scones, but the result was a pleasantly surprised household and an empty plate in minutes.

Ingredients

• 2 cups whole wheat flour
• 1/4 cup coconut sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/3 cup coconut oil, solid
• 1 large ripe banana, mashed
• 1/2 cup almond milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups whole wheat flour, 1/4 cup coconut sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/3 cup solid coconut oil to the dry ingredients. Use your fingers to rub the oil into the flour until the mixture resembles coarse crumbs. Tip: Keep the coconut oil cold for flakier scones.
4. Stir in 1 mashed large ripe banana, 1/2 cup almond milk, and 1 tsp vanilla extract until just combined. Tip: Overmixing can lead to tough scones, so mix until the dough just comes together.
5. Turn the dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
6. Place the wedges on the prepared baking sheet and bake for 15-18 minutes, or until golden brown. Tip: For extra shine, brush the tops with a little almond milk before baking.
7. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.

Out of the oven, these scones boast a delightful crumbly texture with a moist interior, thanks to the banana. The subtle sweetness pairs perfectly with a cup of coffee, or for an extra treat, serve them warm with a dollop of almond butter.

Whole Wheat Banana Scones with Chocolate Chips

Yesterday, I found myself staring at a bunch of overripe bananas on my kitchen counter, and instead of making the usual banana bread, I decided to switch things up with these Whole Wheat Banana Scones with Chocolate Chips. They’re the perfect blend of wholesome and indulgent, and honestly, they’ve become my new favorite way to use up those spotty bananas.

Ingredients

• 2 cups whole wheat flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/3 cup cold unsalted butter, cubed
• 1 large ripe banana, mashed
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, granulated sugar, baking powder, and salt.
3. Add the cold cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the mashed banana, heavy cream, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure your scones stay tender.
6. Gently fold in the chocolate chips.
7. Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle.
8. Cut the circle into 8 wedges and place them on the prepared baking sheet.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Absolutely delightful, these scones have a tender crumb with pockets of melted chocolate in every bite. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra special treat.

Gluten-Free Whole Wheat Banana Scones

Very few things bring me as much joy as baking on a lazy weekend morning, especially when it involves turning overripe bananas into something unexpectedly delightful. These gluten-free whole wheat banana scones are my latest obsession, perfectly balancing health and indulgence.

Ingredients

• 2 cups gluten-free whole wheat flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 large ripe banana, mashed
• 1/3 cup milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky scones.
4. In a separate bowl, mix the mashed banana, milk, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Overmixing leads to tough scones, so stop as soon as the dough comes together.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 15-18 minutes, or until the scones are golden brown. Tip: For an extra golden top, brush the scones with a little milk before baking.

Here’s the best part: these scones come out with a wonderfully tender crumb and just the right amount of sweetness from the banana. Serve them warm with a dollop of clotted cream or your favorite jam for an extra special treat.

Whole Wheat Banana Scones with Cinnamon

How many times have I found myself with overripe bananas and the urge to bake something wholesome? Too many to count! That’s how these Whole Wheat Banana Scones with Cinnamon came to be—a happy accident that turned into a staple in my kitchen. They’re the perfect blend of hearty and sweet, with a hint of spice that makes them irresistible.

Ingredients

• 2 cups whole wheat flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, cold and cubed
• 2 ripe bananas, mashed
• 1/4 cup milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups whole wheat flour, 1/4 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1 tsp ground cinnamon.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix 2 mashed ripe bananas, 1/4 cup milk, and 1 tsp vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough scones, so stop as soon as the dough comes together.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Tip: For even scones, use a sharp knife to cut the circle into 8 wedges.
7. Transfer the wedges to the prepared baking sheet, leaving space between each. Tip: Brushing the tops with a little milk can give them a beautiful golden color.
8. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Fresh out of the oven, these scones have a delightful crumbly texture with soft, banana-filled pockets. The cinnamon adds a warm depth that pairs wonderfully with a cup of coffee or tea. For an extra treat, try drizzling them with a simple glaze made from powdered sugar and milk.

Whole Wheat Banana Scones with Walnuts

Zesty mornings call for something wholesome and slightly sweet to start the day, and that’s exactly what these Whole Wheat Banana Scones with Walnuts offer. I remember the first time I baked these; the aroma of ripe bananas and toasted walnuts filled my kitchen, making it impossible to resist sneaking a bite before they even cooled.

Ingredients

• 2 cups whole wheat flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2 ripe bananas, mashed
• 1/4 cup buttermilk
• 1/2 cup walnuts, chopped

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups whole wheat flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
4. Stir in 2 mashed ripe bananas and 1/4 cup buttermilk until just combined. Tip: Overmixing can lead to tough scones, so mix until the dough just comes together.
5. Fold in 1/2 cup chopped walnuts gently.
6. Turn the dough onto a lightly floured surface and shape into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. Bake for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: For extra golden scones, brush the tops with a little buttermilk before baking.
8. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Tip: Scones are best enjoyed the day they’re made but can be stored in an airtight container for up to 2 days.

Rich in flavor with a perfect balance of sweetness and nuttiness, these scones have a delightful crumbly texture that pairs wonderfully with your morning coffee. For an extra treat, serve them warm with a dollop of honey butter.

Whole Wheat Banana Scones with Maple Syrup

Just the other morning, as I was rummaging through my pantry, I realized I had a bunch of overripe bananas staring back at me. Instead of baking the usual banana bread, I decided to whip up something a bit more breakfast-friendly—Whole Wheat Banana Scones with Maple Syrup. These scones are the perfect blend of hearty and sweet, with a tender crumb that pairs beautifully with a drizzle of maple syrup.

Ingredients

• 2 cups whole wheat flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2 ripe bananas, mashed
• 1/3 cup milk
• 1 tsp vanilla extract
• 1/4 cup maple syrup

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, granulated sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the mashed bananas, milk, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure tender scones.
6. Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
8. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. While the scones are still warm, drizzle them with maple syrup for added sweetness.

Warm from the oven, these scones have a delightful texture—crisp on the outside, yet soft and fluffy inside. The banana flavor shines through, complemented by the rich maple syrup. Serve them alongside a cup of coffee for a cozy breakfast treat.

Whole Wheat Banana Scones with Blueberries

Remember those mornings when you crave something sweet but also want to feel good about your breakfast choice? That’s exactly how I felt when I first whipped up these whole wheat banana scones with blueberries. They’re the perfect blend of wholesome and indulgent, making them a staple in my kitchen ever since.

Ingredients

• 2 cups whole wheat flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large ripe banana, mashed
• 1/2 cup fresh blueberries
• 1/3 cup milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups whole wheat flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Stir in 1 mashed ripe banana, 1/2 cup fresh blueberries, 1/3 cup milk, and 1 tsp vanilla extract until just combined. Tip: Overmixing can lead to tough scones, so mix until the dough just comes together.
5. Turn the dough onto a lightly floured surface and shape into a 1-inch thick circle. Cut into 8 wedges.
6. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. Tip: For extra golden scones, brush the tops with a little milk before baking.
7. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: Keep an eye on them after 15 minutes to prevent overbaking.
8. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Best enjoyed warm, these scones boast a tender crumb with bursts of juicy blueberries and the subtle sweetness of banana. Serve them with a dollop of clotted cream or a drizzle of honey for an extra special treat.

Whole Wheat Banana Scones with Almond Butter

Very few things bring me as much joy as a lazy Sunday morning spent baking, especially when it involves turning overripe bananas into something unexpectedly delightful. That’s how these Whole Wheat Banana Scones with Almond Butter came to be—a happy accident on a day when my banana bread plans were thwarted by a lack of eggs.

Ingredients

• 2 cups whole wheat flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/3 cup cold unsalted butter, cubed
• 1 large ripe banana, mashed
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1/4 cup almond butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups whole wheat flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/3 cup cold unsalted butter, cubed, to the dry ingredients. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix 1 large ripe banana, mashed, 1/2 cup almond milk, and 1 tsp vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure your scones stay tender.
6. Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
7. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
8. While the scones are still warm, drizzle with 1/4 cup almond butter for added richness.

Best enjoyed fresh out of the oven, these scones strike the perfect balance between hearty and tender, with the almond butter adding a creamy contrast to the banana’s natural sweetness. Try serving them alongside a cup of strong coffee for a truly indulgent breakfast.

Whole Wheat Banana Scones with Coconut Flakes

Delightfully wholesome and subtly sweet, these Whole Wheat Banana Scones with Coconut Flakes are my go-to for a quick breakfast or a cozy afternoon snack. I stumbled upon this recipe during a lazy Sunday when overripe bananas and a craving for something hearty led me to experiment, and now it’s a household favorite.

Ingredients

• 2 cups whole wheat flour
• 1/2 cup coconut flakes
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large ripe banana, mashed
• 1/2 cup buttermilk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, coconut flakes, brown sugar, baking powder, baking soda, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In a separate bowl, mix the mashed banana, buttermilk, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough scones, so mix until the dough just comes together.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges.
7. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown. Tip: For extra crunch, sprinkle additional coconut flakes on top before baking.
8. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.

Zesty with a hint of tropical flair from the coconut, these scones boast a tender crumb and a satisfyingly crisp exterior. Serve them warm with a dollop of honey butter or alongside your morning coffee for an extra special treat.

Whole Wheat Banana Scones with Pumpkin Spice

Delightfully wholesome and bursting with flavor, these Whole Wheat Banana Scones with Pumpkin Spice are my go-to for a cozy morning treat. I stumbled upon this recipe during a weekend baking spree, aiming to use up overripe bananas, and it’s been a staple ever since.

Ingredients

• 2 cups whole wheat flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin spice
• 1/2 cup unsalted butter, cold and cubed
• 1 large ripe banana, mashed
• 1/3 cup milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups whole wheat flour, 1/4 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1 tsp pumpkin spice.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In a separate bowl, mix 1 mashed ripe banana, 1/3 cup milk, and 1 tsp vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough scones, so mix until the dough just comes together.
6. Turn the dough onto a lightly floured surface and shape into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes, or until golden brown. Tip: For extra shine, brush the tops with a little milk before baking.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Golden and fragrant, these scones offer a perfect balance of sweetness and spice. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent breakfast.

Whole Wheat Banana Scones with Raisins

Perfect for a cozy morning or a quick snack, these whole wheat banana scones with raisins are my go-to when I’m craving something wholesome yet indulgent. I remember the first time I baked them; the aroma filled my kitchen, making it impossible to resist sneaking a bite before they even cooled.

Ingredients

• 2 cups whole wheat flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/3 cup cold unsalted butter, cubed
• 1 large ripe banana, mashed
• 1/3 cup milk
• 1/2 cup raisins

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups whole wheat flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/3 cup cold unsalted butter, cubed, to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in 1 large ripe banana, mashed, and 1/3 cup milk until just combined. Tip: Overmixing can lead to tough scones.
5. Gently fold in 1/2 cup raisins.
6. Turn the dough onto a lightly floured surface and shape into a 1-inch thick circle. Tip: For even scones, use a sharp knife to cut the dough into 8 wedges.
7. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 15-18 minutes, or until the scones are golden brown. Tip: A toothpick inserted into the center should come out clean.

Crumbly on the outside with a soft, moist center, these scones are a delightful contrast of textures. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of sweetness.

Whole Wheat Banana Scones with Pecans

Very few things bring me as much joy as baking on a lazy weekend morning, especially when it involves turning overripe bananas into something unexpectedly delightful. These whole wheat banana scones with pecans are my latest obsession, perfectly balancing health and indulgence.

Ingredients

• 2 cups whole wheat flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large ripe banana, mashed
• 1/4 cup buttermilk
• 1/2 cup pecans, chopped
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups whole wheat flour, 1/4 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. Stir in 1 mashed ripe banana, 1/4 cup buttermilk, 1/2 cup chopped pecans, and 1 tsp vanilla extract until just combined. Tip: Don’t overmix to avoid tough scones.
5. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
6. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart. Bake for 15-18 minutes, or until golden brown. Tip: Check at 15 minutes to prevent overbaking.
7. Let the scones cool on the baking sheet for 5 minutes before transferring to a wire rack.

Crumbly yet moist, these scones are a delightful mix of nutty pecans and sweet banana. Serve them warm with a drizzle of honey or a smear of almond butter for an extra treat.

Whole Wheat Banana Scones with Vanilla Icing

Unbelievably, the first time I tried making these whole wheat banana scones, I was skeptical about how they’d turn out. But let me tell you, the aroma that filled my kitchen was enough to convince me I was onto something special. Perfect for those overripe bananas sitting on your counter, this recipe is a game-changer for breakfast or a midday snack.

Ingredients

• 2 cups whole wheat flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2 ripe bananas, mashed
• 1/3 cup milk
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups whole wheat flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix 2 mashed ripe bananas, 1/3 cup milk, and 1 tsp vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing will make the scones tough.
6. Turn the dough onto a floured surface and shape into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer the wedges to the prepared baking sheet, leaving space between each. Bake for 15-18 minutes, or until golden brown. Tip: Check at 15 minutes to avoid overbaking.
8. While the scones cool, whisk together 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla extract to make the icing. Drizzle over the scones once they’re completely cool. Tip: For a thicker icing, add more powdered sugar a tablespoon at a time.

Delightfully moist with a tender crumb, these scones strike the perfect balance between sweet and wholesome. The vanilla icing adds a lovely sweetness that complements the banana flavor beautifully. Serve them warm with a cup of coffee for the ultimate comfort breakfast.

Conclusion

Zesty and wholesome, these 14 whole wheat banana scone recipes offer a treasure trove of delicious options for every home cook. Whether you’re craving something sweet or savory, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking adventures with us on Pinterest. Happy baking!