Chocolate Chip Banana Bread Scones with Peanut Butter Glaze

Chocolate Chip Banana Bread Scones with Peanut Butter Glaze

I’m no stranger to banana bread scones! I made a version of them last year that my banana-loving heart hasn’t been able to forget.

So when a bunch of ripe bananas begged me to bake with them it was completely natural for me to create a new version. One with chocolate chips to speckle the batter and a peanut butter glaze. A magical trio. A trio that shows up again and again in my baking and is always a hit.

These have a subtle banana flavor with just the right amount of peanut butter to not be overwhelming. With the craggy texture of a scone and all the goodness of banana bread they are the perfect little treats.

Chocolate Chip Banana Bread Scones

Chocolate Chip Banana Bread Scones with Peanut Butter Glaze

Rating: 51

Cook Time: 30 minutes

Yield: 8 scones

Chocolate Chip Banana Bread Scones with Peanut Butter Glaze

Delectable banana bread scones speckled with chocolate chips and covered in a peanut butter glaze.


2 large, ripe bananas (about 1 cup mashed)
1/4 cup milk
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
2 + 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 + 1/2 teaspoons cinnamon
4 tablespoons unsalted butter
1/2 cup chocolate chips
1/4 cup milk
1/4 creamy peanut butter
1/2 teaspoon vanilla extract
1 + 1/2 cups sifted confectioners' sugar
1/4 cup chopped walnuts, for garnish


  1. Mash the bananas and if needed add enough milk to make one cup. Stir in the milk, yogurt and vanilla extract.
  2. In a large bowl whisk the flour, sugar, baking powder, salt, and cinnamon together. Cut the butter into pieces and cut it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.
  3. Add the banana mixture to the flour and stir just enough to incorporate all of the flour. Fold in the chocolate chips.
  4. Line a dinner plate with a piece of parchment paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of parchment paper. Put in freezer for 30 minutes.
  5. Preheat the oven to 400°F. Line a large baking sheet with parchment. Peel off the top layer of parchment paper and invert the scones onto the baking sheet, peeling off the second layer of parchment paper.
  6. Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 25-30 minutes, until the scones are firm to the touch and golden-brown around the edges.
  7. Cool completely and cut apart any scones that baked together.
  8. Make the glaze:
  9. In a medium bowl whisk the peanut butter, milk and vanilla together until creamy. Whisk in the confectioners' sugar until smooth. Dollop over top of the scones by the spoonful and spread it out with the back of the spoon. Sprinkle with walnuts.


Adapted from The Kitchn

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

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  1. Shannon says

    These were delicious! Made them for the kids for breakfast yesterday and they wanted seconds. Thanks for a great tasting scone recipe!

  2. Lyna says

    Am I missing as to when to put the chips in? I think I was supposed to have put it in before I put the dough on the plate. Too late now :(.

  3. Stephanie says

    My dough was very, very sticky when I tried to pat it into a circle on the wax paper. Hoping for the best when it comes out of the freezer and I bake them off!

      • Stephanie says

        Update: Ok, so couldn’t get them off of the wax paper out of the freezer, lol. Big mess. Scraped the dough back into a bowl and ended up folding in about a 1/2 cup more flour. My fault, i should have realized the dough was too wet to begin with and done it then. I think I used a bit too much milk to make up the cup of banana. Was worried about over mixing, and while they did end up just slightly dense, the flavor was absolutely tasty and kids loved them, so it was worth the bit of hassle and I will make them again! Nice change from the usual banana bread. Thanks for the recipe!

      • says

        I’m glad they turned out ok in the end Stephanie! I’ve made them 3 or 4 times and the dough IS sticky and hard to work with. I’m going to make them again and see if I can come up with an easier recipe. Thanks for making them!

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