Fiber & Protein Packed Banana Bread Scones

Healthy Banana Bread Scones

Someone commented on my chocolate and date scones that I should make a banana bread version, so I did! And they're just as delicious.

These come out soft, slightly crumbly, and just sweet enough from ripe banana and dark chocolate. You’re getting a great intersection of protein, fiber, and taste that will power you throughout the day.

Ingredients

55g all purpose flour
15g oat fiber
70g almond flour
60g oat flour
40g vanilla whey protein powder
12g baking powder
30g brown sugar
¼ tsp salt
½ tsp cinnamon

40g cold butter, grated

150g 0% Greek yogurt
60ml skim milk
1 large egg
100g very ripe banana, mashed
1 tsp vanilla extract

60g dark chocolate chips

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together all purpose flour, oat fiber, almond flour, oat flour, protein powder, baking powder, brown sugar, salt, and cinnamon.
3. Grate cold butter directly into the dry mix. Work it in quickly with your hands or a pastry cutter until you get a coarse, crumb-like texture.
4. In a separate bowl, mix Greek yogurt, skim milk, egg, mashed banana, and vanilla extract.
5. Pour wet into dry and gently fold together. Add chocolate chips halfway through mixing. Don’t overmix—the dough should look slightly rough but hold together.
6. With wet hands, form 10 scones and place on the baking sheet.
7. Freeze the scones for 15 minutes minimum. This allows the butter to harden and improve the scone's rise/lift.
8. Top with a dash of milk for that golden & crisp exterior.
9. Bake for 15–18 minutes until golden brown and cooked through.
10. Let cool for 5 minutes before transferring to a rack.

Nutrition Per Scone — Makes 10

Calories: 198
Protein: 9g
Fat: 10g
Carbs: 21g
Fiber: 4g
Net Carbs: 17g