Tropical Banana Scones
This is a moist, light scone with fresh banana flavor! It's easy to make and versatile. My family loves these scones, especially for breakfast. This is the perfect way to use up those bananas from the garden!
Recipe Summary
Ingredients
Directions
Cook's Notes:
Any combination of solid fat will do. I used 3 small bananas, but one large will work. Brown or white sugar will also work in this recipe; if you prefer a less-sweet scone, reduce sugar.
Buttermilk will work instead of Greek yogurt; vegans can substitute coconut cream or a similar thick liquid. A mixture of whole wheat and all-purpose, or all whole wheat flour will give you a heartier, and still delicious, scone.
You must use pineapple juice, the drained syrup from a can of pineapples will not give the desired result. Pineapple juice is acidic and will prevent the banana from turning brown when cooked and the chunks of banana will remain yellow and fresh looking after baking. Orange juice might also work, but pineapple gives that great tropical flavor.