These naturally sweetened Banana Bread Scones are flaky, full of flavor and also topped with a naturally sweetened maple cream cheese frosting! These refined sugar-free scones are sweetened with maple syrup, making this maple banana scone recipe to die for!
These easy banana bread scones are naturally sweetened with maple syrup (refined sugar-free). Healthy banana scones for the win.
Happy New Year!
It’s a week into 2019 and I already feel like I’m a survivor.
A survivor of the cold from down under.
Technically, I’m still not 100% better, but this is the first day in a while that I feel remotely human again. Let me just say, this isn’t the way I pictured ringing in the new year. Fingers crossed this is the last cold I get this year.
While I’ve been recovering from the head cold to end all head colds, I’ve held onto Christmas as long as possible. A soft bed, a tree with lights and all the Christmas movies I missed during the hustle and bustle of the season were the only things making this cold palatable. As much as I’m dying to be able to walk from my room to the kitchen without feeling like I walked about 1000 miles, I am going to miss the forced relaxation.
I’m not typically a New Year’s resolution person and this year, truthfully, I haven’t even had a chance to even think about resolutions while being sick.
However, even though I don’t really do the whole resolution thing, I do like to try and eat a little lighter. I’m not one for cutting things out and prefer to eat in moderation, but in January, after the chocolate fest of December, I try to scale back a little on the sugar.
These Naturally Sweetened Banana Bread Scones are the perfect thing to curb a sweet tooth craving while also sticking to your NYE resolutions! 🙌🏻
You can eat your scone and have it too.
Let’s talk about these refined sugar-free Banana Bread Scones with Cream Cheese Icing.
These banana scones get their sweetness from ripe bananas and maple syrup. The riper the banana, the sweeter your scones will be.
The cream cheese icing is also naturally sweetened, making it a maple cream cheese icing. As you know from both this Hummingbird Bread recipe and this Carrot Cake Banana Bread recipe, I L-O-V-E cream cheese frosting. This naturally sweetened version is sweet and tangy, and it pairs perfectly with the walnuts on top of the scones.
Naturally Sweetened Banana Bread Scones (aka Maple Banana Scones) Tips & Tricks:
- I made these Banana Bread Scones with walnuts, giving them a bit of a banana nut scone feeling (or like these banana nut muffins). You can omit the nuts altogether, if you prefer, or you can substitute with almonds or pecans or peanuts. Given that these are naturally sweetened, I think the nuts give these banana scones a little something extra.
- Usually I make scones with sour cream, cream cheese or heavy cream. To keep these on the lighter side, I used greek yogurt and milk. You can also use low-fat sour cream instead of greek yogurt.
- As mentioned above, these maple banana bread scones get their sweetness from maple syrup and ripe bananas. The riper the bananas, the sweeter these banana bread scones will be.
All the taste and none of the guilt! You can thank me later. 😉
- 2 1/2 cups all purpose flour
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 8 Tbsp cold butter, cubed
- 4 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 large banana, mashed
- 1/4 cup milk
- 1/4 cup light sour cream, or greek yogurt
- 4 Tbsp butter, softened
- 4 oz cream cheese, softened
- 3 Tbsp pure maple syrup
- 1/2 cup roughly chopped walnuts (optional)
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Mix flour, cinnamon, and baking powder together. Add in cold butter, and mix with a pastry cutter until the mixture resembles coarse crumbs.
- Add in the mashed banana, vanilla extract, maple syrup, milk, and sour cream (or Greek yogurt), and mix until combined.
- Turn the dough out onto a floured surface, and pat the dough into a circle, about 1" thick. Cut into 8 equal triangles.
- Press walnuts onto the tops of each scones.
- Bake for 16-17 minutes, or until lightly golden brown.
- While the scones are cooling, mix butter and cream cheese together until combined. Add in maple syrup and mix until combined. Put cream cheese icing into a pastry bag and drizzle over each scone.
Here are some other recipes I think you’ll love:
Originally published in 2017; updated in 2019.
Gayle @ Pumpkin 'N Spice says
It’s been rainy here too, which is unusual for January in Chicago! Usually it’s snow, so I’m not complaining! 🙂 These banana bread scones would make me feel a lot better, too! Looks SO good, Michelle! I would love to have one (or three) of these alongside my morning cup of coffee!
I could do with one of these! I love this recipe!
We love banana bread, and I love that these are free of refined sugar! Awesome idea!
Erin @ Texanerin Baking says
I hope the weather improves soon! And love that these are naturally sweetened!
carrie @ frugal foodie mama says
These scones look and sound absolutely amazing! And I love that you cut out the processed sugars for this recipe. 🙂
Anna @ Crunchy Creamy Sweet says
Banana bread in a scone form sounds so fun! These would be perfect with my morning coffee!
Michelle Goth says
These scones look delicious! Bless your heart, it sounds like you’ve had a rough go of it lately!
Looks amazing! Do you have the nutritional info?
I’m baking these in the oven right now. Can’t wait to taste them!
I replaced the all purpose flour with whole wheat flour, and skipped the maple syrup because we didn’t have any. They turned out surprisingly good, although with the whole wheat flour they became more of “whole wheat breakfast rolls”. So to get more of the banana flavor and sweetness I think I will use two bananas next time. Anyways, thanks for the recipe!
Delicious, I didn’t have walnuts in my pantry so I added raisins. Instead. Really good. Next time I will add the walnuts along with the raisins. I bet dried cranberries or blueberries would be terrific too.
Tried + LOVED! Perfect with a cup of coffee. We stored the scones unfrosted in the pantry – in the morning, we’d warm them in the microwave 5-7 seconds, then top with the glaze so they tasted just out of the oven! We loved them so much, I used the base recipe to make healthy pumpkin chocolate scones! Thanks Michelle!