Banana Scones

Banana Scones


28 May 2016


Bananas are rich in potassium, Vitamin B6, Vitamin C and more. A single medium-sized fruit contains 9% of the recommended daily intake of potassium and 33% of Vitamin B6. Additionally, it’s something that is in season throughout the year and easily available especially to those who are in the tropics.

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So, why not incorporate bananas into your daily diet just as they are or cooked into various recipes.

I have to say that I don’t always like bananas fresh. Most times, I like them blended into an energising drink or smashed and baked into something warm and comforting. This recipe is an adaptation of the banana cake. It’s soft and scrumptious but it’s also a lot more interesting with the addition of orange marmalade in the centre. For better presentation (or rather to kid myself that they’re actually scones), I’ve cut them into circles using a medium-sized cookie cutter.

As a personal preference, I like using sea salt in this recipe. The random salt grains in the scones counter the mild bitter-sweet aftertaste of the marmalade perfectly well. How much salt you like is really up to you but I’ve used about a teaspoon for this. Adjust this according to your taste and health concerns. On another note, if you are going gluten-free, please experiment with other options like almond or coconut flour to replace the flours used here.


  • 2 large ripe bananas
  • ¼ cup olive oil
  • ¼ almond milk
  • ½ cup wholemeal flour
  • ½ plain flour
  • 1 egg
  • 1 teaspoon vanilla powder
  • 1 teaspoon baking powder
  • 2 tablespoon honey or agave nectar
  • ½ to 1 teaspoon sea salt

For the filling:

Orange marmalade or any jam of choice


  1. Mash the bananas till soft.
  2. Mix well with the rest of the ingredients. Transfer mixture to a 24cm x 16cm tray.
  3. Bake at 165°C for 50 minutes. Toothpick must come out clean when inserted into the centre of the cake.
  4. Let the cake cool, and then cut into round shapes using a cookie cutter or a cup.
  5. Sandwich with a big dollop of the marmalade in the centre


Note: You can also double the recipe and bake the portion in two trays, before sandwiching them with your preferred jam and cutting into squares to serve. This will save you some time and effort, and you won’t have any balance from cutting the circles.


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