Protein Banana Nut Scones

Protein Banana Nut Scones are perfect for mornings when you want a breakfast that is hearty, filling, and just a touch indulgent while still packing in nutrition. These scones combine soft chunks of ripe banana, crunchy nuts, and a sneaky boost of protein to create a treat that satisfies without any fuss. They mix together easily, bake up golden in under half an hour, and are delicious warm from the oven—ideal for busy weekdays or slow weekend brunches with a cup of coffee.

My kids ask for these scones whenever we have overwrought bananas. I started baking them to fill lunch boxes with something homemade but now the whole family gets excited when they smell these coming out of the oven.

Ingredients

• All purpose flour: adds classic scone texture and structure You want a fresh bag for best tenderness
• Vanilla or unflavored protein powder: adds a creamy boost without overpowering taste Always check for a brand you already enjoy in smoothies
• Brown sugar: brings a bit of caramel sweetness Try to use soft and fresh brown sugar for easy mixing
• Baking powder and baking soda: provide lightness and the perfect rise Double check freshness so you get fluffy scones
• Salt: rounds out sweet and nutty flavors Use fine sea salt for even distribution
• Ground cinnamon: adds gentle warmth and aroma Always use a fresh jar so the spice is lively
• Ripe bananas: are key for moisture and natural sweetness Choose bananas with lots of brown spots
• Unsweetened Greek yogurt: makes the scones extra moist and rich Look for a thick style for best result
• Unsalted butter: binds and enriches the dough Choose a mild butter to let banana flavor shine
• Egg: holds everything together and adds richness Use large eggs for best texture
• Vanilla extract: brings depth and aromatic notes Real vanilla makes a real difference
• Chopped walnuts or pecans: offer classic crunch Toast them for extra flavor if you like
• Mini chocolate chips (optional): for a touch of decadence Go for quality dark chips if using

Instructions

Preheat and Prep:

Set your oven to four hundred degrees Fahrenheit While it heats line your baking sheet with parchment for easy cleanup

Mix the Dry Ingredients:

In your largest bowl whisk together the flour protein powder brown sugar baking powder baking soda salt and cinnamon Mix thoroughly so every bite will taste balanced

Blend the Wet Ingredients:

In a separate bowl mash the bananas until mostly smooth Stir in the Greek yogurt melted and cooled butter egg and vanilla Work out lumps from the banana and yogurt for a silky mix

Combine Wet and Dry:

Gently pour the wet mixture into the dry ingredients Use a spatula or wooden spoon to fold them together just until the flour disappears Overmixing can toughen scones

Add Crunchy Extras:

Fold in chopped nuts and if you like mini chocolate chips Mix only until you can see the add-ins distributed but stop before the dough gets stiff

Shape the Dough:

Sprinkle a bit of flour on your counter Turn the dough out and pat it into a circle about eight inches wide and one inch thick Try not to push down too hard to keep it light

Cut and Arrange:

With a sharp knife or bench scraper slice the disc into eight even wedges Gently move the wedges to your prepared baking sheet leaving space in between for spreading

Bake to Perfection:

Bake eighteen to twenty two minutes until the scones have puffed up and the tops look deeply golden A toothpick inserted in the center should come out clean

Cool and Serve:

Transfer finished scones onto a wire rack Let them cool about ten minutes if you like them warm or completely if you want to store for later

Save

My favorite ingredient is always the ripe bananas The way their natural sugars caramelize at the edges while baking makes the house smell incredible On more than one snowy morning we have devoured the whole batch right after it came out of the oven

Storage Tips

Cool your scones fully before storing so moisture does not make them soggy Line a container with paper towel to absorb any extra steam Store at room temperature for up to three days For longer storage wrap tightly and freeze for up to two months Rewarm straight from the freezer in a low oven for ten minutes and they taste just baked

Ingredient Substitutions

For a nut free version swap nuts for pumpkin or sunflower seeds You can also leave out chocolate chips if you want them lighter For dairy free scones use coconut yogurt and plant based butter as equal replacements Choose an egg replacer or flax egg for a vegan version Pick an oat based protein powder if you want to avoid whey

Serving Suggestions

Try serving these scones with creamy almond or peanut butter for an extra protein boost Warm leftovers briefly in the microwave for thirty seconds Add a drizzle of honey or maple syrup on top to complement the bananas For a brunch platter serve beside yogurt cups and fresh berries

Save

Bake up a double batch and freeze for busy mornings Scones warm beautifully and taste homemade every time

Recipe FAQ

→ How do I make the scones extra tender?

Use very ripe bananas and avoid overmixing the dough for a softer, fluffier texture.

→ Can I use a different protein powder?

Any vanilla or unflavored protein powder works well; check for sweetness and adjust sugar if needed.

→ What nuts are best for this scone?

Chopped walnuts or pecans bring crunch and nutty flavor, but seeds can be substituted for nut allergies.

→ Are chocolate chips necessary?

No, they're optional. Chocolate chips add extra sweetness and richness but can be left out as desired.

→ How can I store leftovers?

Keep cooled scones in an airtight container for up to three days, or freeze for longer storage.

→ Is there a way to make this nut-free?

Replace nuts with pumpkin or sunflower seeds for a similar crunch and allergen-friendly option.