Delicious homemade almond flour banana chocolate chip scones! With a soft, flaky outside and a fluffy inside filled with bananas, pecans, and chocolate chips, this is one you can’t pass up. They're gluten free and made with natural ingredients like almond flour, bananas, and cashew butter. They make the best breakfast, snack or late night treat!
Scones have become one of my new favorite breakfast items! They don't scream sugar filled treat disguised as a breakfast item but they still satisfy that sweet craving. I already have a few on my site like my chia spiced vegan scones, orange and medjool date scones, and my gluten free pumpkin scones!
These banana chocolate chip scones aren't your standard scone. They're moist and soft and filled with mix-ins like chopped pecans and chocolate chips. It's like a chunky monkey style scone and the perfect excuse to enjoy chocolate for breakfast!
- Naturally gluten free, dairy free, and paleo
- Soft and tender texture
- Hints of banana, chocolate, and nutty flavor
- Made in about half an hour
- Great for brunch, breakfast, or a snack
Ingredients and notes
- Almond flour - The base flour of these scones. It provides a soft gluten free texture to the scones.
- Tapioca flour - Used to cut the density from the almond flour which can be heavy sometimes when baked. It also allows the dough to be easier to handle with your hands. Swap with arrowroot starch if needed.
- Coconut flour - Helps bind all the ingredients together and provides a nice lift to the scones. I use coconut flour in my gluten free banana bread too! If needed, you can substitute with extra almond flour.
- Bananas - Overripe bananas are best for this recipe, similar to banana bread.
- Cashew butter - Provides a fat source to the scones so the scones stay moist. Any nut butter will work like almond butter, peanut butter, sunflower seed butter, etc.
- Coconut sugar - Adds some sweetness to the dough. Substitute with light brown sugar or granulated sugar if needed.
- Coconut milk - Provides some moisture to the scones and I promise, it won't taste like coconut! Use full fat or coconut cream.
Step by step directions
These aren't your typical scones. All you need is a mixing bowl or stand mixer and a baking sheet with parchment paper for easy clean up.
Step 1 : Beat the bananas with the wet ingredients
In a bowl, beat the overripe bananas with the egg, coconut milk, and vanilla until creamy. This is best done with the paddle attachment if you're using a stand mixer.
The mixture won't be silky smooth, just make sure there aren't large chunks of banana.
Step 2 : Add the coconut sugar and cashew butter
Add the coconut sugar and cashew butter to the bowl and beat well until the coconut sugar has dissolved and the nut butter is well incorporated.
The batter will have an orange-tan color.
Step 3 : Fold in the dry ingredients and chocolate chips
Finally, add the almond flour, coconut flour, tapioca flour, and baking powder to the batter and mix gently until just combined.
Then fold in the chocolate chips and pecans.
Step 4 : Form into scones and bake
Form the dough into a circle with your hands on parchment paper. The dough will be a tad sticky so I like to brush some extra tapioca flour on my hands to help.
It's best to do this on a piece of parchment paper so you can transfer it straight to a baking sheet to pop in the oven.
Once the dough is in a large circle, use string or floss to cut the scones into 8 pieces. You can do this by making an X in the middle of the dough and then a + to create 8 equal sized scones.
Transfer the sheet to a pan and bake in the oven until golden brown on top.
You can bake the scones in the circular shape touching each other. I actually prefer this way as it keeps the sides of the scones moist and soft!
Serving and storing
Allow the almond flour scones to cool down slightly before serving. This allows the outside to develop that crispiness and the middle to set a little.
Run a knife through the scones where you originally used floss or string. Serve warm with fresh fruit or eggs for a delicious breakfast or brunch!
If you have some leftover, allow them to cool down all the way before placing them in an airtight container. They will keep for up to 5 days in the fridge and 3 days out on the counter. When ready to enjoy, warm them up in the microwave for 10 - 15 seconds.
Here are a few tips I learned while making scones that really help make sure you have a delicious scone every time:
- Tapioca flour is your friend - The dough is a tad sticky so I like to rub some extra tapioca flour on my hands before forming it into a circle. Sprinkle a generous amount flour on top of your parchment paper too, it makes all the difference.
- String or floss - When cutting the dough into your triangular scones, use either string or floss or use a sharp knife with a little flour. If using floss, make sure it’s unscented - nobody wants icky mint banana scones.
- Egg wash - This step is optional but it really helps to develop a nice golden brown top to the scones. You can also use melted coconut oil or butter.
- Toppings - While the scones are still warm, sprinkle some extra chocolate chips and pecans over top!
Frequently asked questions
In typical scones, I would not swap the all-purpose flour with almond flour. I recommend using a recipe like this one that is designed to be made with almond flour.
The overripe bananas really help make these scones fluffy and soft! Be sure not to over-bake the scones in the oven. If anything, slightly under-bake as they will continue to cook on the baking sheet.
If needed swap the coconut flour with extra almond flour.
For more banana recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Almond Flour Banana Chocolate Chip Scones
- 2 overripe bananas
- 1 egg - plus 1 egg for egg wash - optional
- ¼ cup coconut milk - full fat
- 1 teaspoon vanilla
- ¼ cup coconut sugar
- ⅓ cup cashew butter - or nut butter of choice
- 2 cups almond flour
- ¼ cup coconut flour
- ¾ cups tapioca flour - plus a little more when forming the scones
- 2 teaspoon baking powder
- ½ cup chopped pecans
- ½ cup mini chocolate chips - dairy free
- Preheat oven to 400 F. In a bowl, beat together the overripe bananas, egg, coconut milk, and vanilla until creamy. Make sure there aren't any large chunks of banana left in the batter.
- Add the coconut sugar and cashew butter and mix well to incorporate. The coconut sugar should dissolve into the liquid.
- Gently mix in the almond flour, coconut flour, tapioca flour, and baking powder until the flours are combined. Then add the chopped pecans and mini chocolate chips and fold into the batter.
- Transfer the dough to a piece of parchment paper sprinkled with a little extra tapioca flour. Shape the dough into a flat circle. It's best to dust your hands with a little extra tapioca flour as the dough will be sticky. Use a piece of string or floss or a sharp knife dusted with flour and cut the circle into 8 triangles. To do this, make a large X through the middle of the circle and then a big + through the middle.
- Brush each scone with an egg wash (optional) and then transfer the parchment paper to a baking sheet. The scones can be left in their circular shape touching each other - this actually helps to keep the sides nice and moist. Bake in the oven for 14 - 16 minutes until the tops are golden brown.
- Sprinkle the scones with extra pecans and chocolate chips while still warm and then let them cool down slightly before enjoying!
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