Use Up Your Ripe Bananas Butter-free Banana Scones

Use Up Your Ripe Bananas Butter-free Banana Scones

Try these easy and nutritious scones when you have overripe bananas. They're egg- and dairy-free! Great for a snack or light meal for kids.

Ingredients: About a dozen scones

Ripe bananas
about 2 and 1/2 (net weight about 220 g))
● Cake flour
150 g or more
● Bread flour
200 g
● Baking powder
2 teaspoons
● Sugar
50 g
Olive oil (or vegetable oil)
50 g


1. Put the bananas in a bowl and mash with the back of a fork. It's okay to leave a few lumps.
2. Add all of the ● dry ingredients to the bananas. Mix in with a rubber spatula until even. It should be floury and full of lumps.
3. Add the oil and form it into a dough (press it together without kneading!). Preheat the oven to 200℃.
4. The moistness of the dough will depend on the size of the bananas. If the dough is too wet, mix in cake flour, 10 g at a time, until desired consistency.
5. Dust working surface with flour (not included in ingredients), spread dough out with your hands, fold into thirds, then repeat for 7 or 8 more times.
6. Spread until about 2.5 cm thick, then cut out the dough into your desired shapes. I used a cup to cut a round shape.
7. Bake in the oven for 15 to 20 minutes at 200℃, then they're done! They should be fluffy and golden.
8. Please also see my sweet potato version. (Recipe ID: 2008434). They are crispy and moist, with a sweet potato taste.

Story Behind this Recipe

Since I always have bananas in stock, they often get overripe. To rescue these bananas, I make these scones a lot. You can microwave them for 30 seconds in the morning for a yummy breakfast!