My 7th grade honors math class was rather small, considering that the middle school consisted of over 1,000 students. Whereas other classes contained at least 30 kids, our group was only about half of that size, and since many of us shared other honors classes, we had all become fairly good friends by the end of the first month.
The teacher recognized that we were all hardworking overachievers, so while we spent the first half hour reviewing the homework answers from the night before, he allowed us to talk amongst ourselves. He occasionally joined in the conversations because they usually revolved around interesting random facts.
One day when a girl pulled out a banana to snack on (he was also lenient and let us eat in class—always a plus in my book!), the teacher looked over as she peeled back the skin and told her that she was doing it wrong. We stared at him. She had pulled the stem down one side and separated the skin into two or three other pieces to reveal the fruit inside.
Wasn’t that normal?
He went on to explain that the proper way to eat the banana was from what we considered the bottom! That’s how the monkeys did it out in the wild because that method allowed them to grasp the stem in their feet while peeling back the skin. He also pointed out that it ensured that the top part of the banana wouldn’t get mushy if you couldn’t get the stem to rip open, as sometimes happens with not-quite-ripe ones.
To this day, I still think about that nearly every time I eat a banana!
However, sometimes I forget to peel back the skin at all, which means that the bananas turn extra brown and speckly while sitting on the counter. That happened last week, which meant that they were the perfect ripeness to bake into these Chocolate Chip Banana Bread Scones!
Although I must admit, I peeled them the normal way for humans but the wrong way for monkeys…
To keep these scones healthier and clean eating friendly, you’ll start with whole wheat flour. I used regular whole wheat because it’s usually the cheapest and easiest to find, but white whole wheat and whole wheat pastry flours would both work too. (For a gluten-free version, see the Notes section beneath the recipe!) You’ll also add a sprinkle of cinnamon to the dry ingredients to give the scones a warmer, cozier taste.
Although most scone recipes contain loads of butter and heavy cream, these are the exact opposite! This recipe uses just 2 tablespoons of butter, and the rest of the scones’ tender texture comes from mashed banana and Greek yogurt. The latter is one of my favorite ingredients in healthier baking because it provides the same moisture as extra butter or oil for a fraction of the calories—and it adds a little protein boost too!
And of course, don’t forget those chocolate chips! Remember to set some aside to save for pressing into the tops of the scones right before popping the tray in the oven for a prettier look. I think that makes them look even more inviting!
Which is probably a dangerous thing… Because then we finish off the entire batch much too quickly!
Guess it’s time to buy more bananas! ? And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your healthy chocolate chip banana scones!
| Healthy Chocolate Chip Banana Bread Scones | | Print |
- 1 ½ cups (180g) whole wheat or gluten-free* flour (measured correctly)
- 1 ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 tbsp (28g) unsalted butter, cold and cubed
- ¼ cup (60g) plain nonfat Greek yogurt
- ¼ cup (65g) mashed banana (about 1 small)
- 3 tbsp (45mL) pure maple syrup
- 3 tbsp + 2 tsp (55mL) nonfat milk, divided
- 1 tsp vanilla extract
- 2 tbsp (28g) miniature chocolate chips, divided
- Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Cut in the butter using a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Add the Greek yogurt, mashed banana, maple syrup, 3 tablespoons of milk, and vanilla extract. Stir until all of the flour is just incorporated. Fold in 1 ½ tablespoons of chocolate chips.
- Transfer the dough to the prepared baking sheet, and shape into a ¾”-tall circle using a spatula. Using a sharp knife, slice the dough circle into 8 wedges. Press the remaining chocolate chips into the tops, and brush the tops and sides with the remaining milk. Bake at 425°F for 17-20 minutes or until light golden around the edges and the center feels firm. Cool on the pan for 5 minutes before transferring to a wire rack.
White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.
Honey or agave may be substituted for the maple syrup.
Any milk may be substituted for the nonfat milk.
For a vegan version, substitute Earth Balance buttery sticks for the butter and additional mashed banana for the Greek yogurt.
{gluten-free, clean eating, vegan option, low fat}
View Nutrition Information + Weight Watchers Points
sorry to be THAT gal but any ideas on substitution for the yogurt that is non-dairy? Just had a bebe and dairy is not making his system very happy but I am dying to try these scones!!
Don’t apologize Tobi — that’s a perfectly reasonable question! My brother is lactose intolerant, so I completely understand needing a dairy-free alternative for family members. 🙂 If you can find dairy-free yogurt, that would be the perfect substitute! I’ve seen soy-based, almond-based, and coconut-based at my local grocery store. (I personally love and use Silk’s soy-based yogurt alternative!) I hope you enjoy the scones!
Just made these and they were so good! I was looking for a healthier version of scones and these were what I hoped they would be… Crunchy on the outside, soft and tender on the inside. Also, the cinnamon was a great addition because of the nuttiness it added. Thanks for posting this!
I’m so glad you enjoyed the scones Ashley! 🙂
I made this this morning and they are HEAVEN!!! Thanks for all you great recipes!!
I’m so happy you enjoyed the scones Christine! 🙂
Hi! I’ve never made scones before but after seeing this recipe I’m going to give it a try today 🙂 Just wondering, can the scones be frozen after baking like cakes?
Yes! These scones freeze really well Leo. 🙂 I’m excited to hear what you think of them!
Hello, sorry if this is a silly question but im new to baking and this recipe looks fab! Any idea what specific flour I need to get? All I can find is whole wheat bread flour.
I don’t have much experience with bread flour, but I think it should work Sarah! I typically prefer regular whole wheat flour, and some other options are included in the Notes section beneath the Instructions. 🙂 I’m excited to hear what you think of the scones!
I don’t have any yogurt, do you think I could possibly use sour cream instead?
Yes, I think that should work! 🙂 I can’t wait to hear what you think of the scones!
Hey there Amy! I’ve just recently found your website and I’m really loving your recipes! I’m a big health nut and I’m always looking for ways to make cooking healthier and enjoyable! I don’t have any flour on hand ? so i would like to know how you would go about replacing the flour with coconut flour and protein powder (these are what I have readily on hand) thanks!
I really appreciate your interest in my recipes Violet! I actually don’t recommend substituting coconut flour in my recipes unless explicitly called for because it behaves much differently than any other flour. Also, all protein powders absorb differently (I explain more on my Protein Powder FAQ Page here), so I can’t provide you with a good substitute using that either because I don’t know how yours will act in my recipes. If you purchase flour, I’d love to hear what you think of these scones!
These scones turned out amazingly! I used half a cup of banana in place of Greek yogurt so they would be extra banana bread like and they were perfect! My only complaint would be the lack of chocolate chips – they need more!
I’m so glad you enjoyed these scones Harmony! 🙂 I’m always okay with extra chocolate chips — I’m a huge chocoholic! 😉
Scones are in the oven! So excited to try! Thank you for the recipe. ?
It’s my pleasure, Melissa! Thank YOU for trying my recipe! 🙂 I can’t wait to hear how your scones turned out!
They were so yummy! I may or may not have had two right out of the oven!! Definitely a recipe to keep! Thank you 🙂
YAY!! That’s the best kind of compliment! I’m so honored that you’d call this recipe a keeper, Melissa! 🙂 I’m thrilled that you loved them!
How could I alter the recipe if I wanted to use organic raw sugar instead?
If you’d like to use raw sugar, then use 3 tablespoons plus an additional 1.5 tablespoons of milk to compensate for the missing liquid. 🙂 I can’t wait to hear what you think of these scones David!