When we struggle….make banana scones

Sometimes I struggle.  Sometimes I really get down and dirty and wrestle with myself.  Sometimes the struggle isn’t won through the fight, and sometimes it is (like when the laundry just needs doing).

Seems that a lot of struggles are growing pains.  This blog is a growing pain.  I am struggling to find my voice.  A voice that  is unfamiliar and yet a central part of me.

So, I have struggled this week with a post.  I have read, researched, written, and shared with my husband.  The end result?

Banana Scones.

I continue to search for that hidden voice, but I didn’t see it in that post.  I had to stop struggling and molding and bending and just let go.

So, instead you get my discovery of some delicious banana scones.

When I find myself with a pile of very ripe bananas-I bake.  Last time it was banana bread, this time it’s scones.

ripe bananasI found a recipe here that had good reviews and I had all the ingredients on hand.  I am a bit of an experimenter when it comes to recipes and this one was no exception.

After the first batch I knew I was on to something.  They were so very yummy. 

I ran out of one of my substitutions so made them mostly as is for the recipe, and they taste was great, but they lost the texture that I really liked.  So, I’m sure they are absolutely delicious made from the original recipe for my personal preferences the changes made them superior.


scones being made

I used my new Pampered Chef mini muffin pan instead of a traditional shape because I really like the crisp edges and I like the size.  Although, I will warn you that with such small scones they are really easy to pop in your mouth every time you walk past a bowl piled high


I lost count of the number of scones I have “sampled” the past few days.  Yeah, I had a lot of bananas, and a double batch of these beauties uses only three bananas-so I had plenty of bananas to make dozens of itty bitty scones.


bowl of small sconesYes, there is some green sugar on those.  I had some colored sugar left over from Mardi Gras that I just tossed back into my sugar bowl and I used it up on these scones.

So, here’s the recipe with the changes I made.


Chocolate Chip Banana Scones


2 1/2 cups of flour

1 cup of coconut flour

2 1/2 tsp of baking powder

1 tsp of cinnamon

1 tsp of nutmeg

1/2 tsp baking soda

1/2 tsp salt

12 tbs cold butter

3 medium to large bananas (mashed)

2/3 cup buttermilk

1 cup chocolate chips


combine the first 7 dry ingredients and cut in the butter.  Mix the bananas in with the buttermilk, then add to dry ingredients.  add chocolate chips. mix until moistened.  I dropped into the muffin pan by large tsp fulls.  Sprinkle with sugar and bake at 425 degrees for about 10 minutes.




I used the oats in a few batches when I ran out of the coconut flour and that’s when the taste was still very good, but the texture had changed and I liked the texture of the first batches.  The oats made more of a soft muffin texture.  The coconut flour was more of a traditional scone, crumbly texture.


I also tried them with no chocolate chips and no sugar on top for a diabetic version and they were very good as well.  I am not up to speed on diabetic nutrition so I don’t know if they would fit the bill other than being sugar free and just having bananas in them as a sweetener.

Hope you like them as much as I do!!

One Response to When we struggle….make banana scones

  • Mandy says:

    I’m gonna keep saying this: you’re amazing, even if you’re struggling:) And perhaps someone really needs a banana scone recipe. They sound delicious! Way to persevere!

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