Because if you’re going for chocolate, you might as well really go for chocolate. These chocolate banana scones combine cocoa powder and finely ground bittersweet chocolate in the dough, then finish with a bittersweet chocolate glaze.
And because one topping wasn’t enough, there’s a peanut butter drizzle too—layers of chocolate, peanut butter, and banana. Perfect for breakfast, brunch, or an indulgent snack.
Hello everyone!
Some recipes come together perfectly on the first try, while others need iteration. These scones took a few rounds to get right, but the results are worth it. Even the early versions—less chocolatey or a bit fiddly—were still delicious, but I wanted something more intense and easier to work with.
Cocoa powder alone didn’t provide the deep chocolate flavor I wanted. Simply melting chocolate swirled with peanut butter made the dough too soft. Chopped chocolate and peanut butter chunks were an improvement, but the peanut butter flavor got lost and the texture leaned more toward a muffin top than a scone. The winning combination was cocoa powder, finely ground bittersweet chocolate in the dry ingredients, a peanut butter drizzle, and ripe-but-firm diced bananas. The result: a scone with balanced moisture, good structure, manageable dough, and a strong chocolate profile.
We finished this batch with thumbs up all around, and with a few ripe bananas still on the counter, another batch may be in my future. They feel indulgent, which is sometimes exactly what you need—enjoy one on the porch with coffee, or with a glass of milk like my daughter prefers.
If you try these chocolate banana scones, please share your experience and rating in the comments. I’m happy to answer questions.
– Happy Eating, Annemarie
Triple Chocolate Banana Scones
15 mins
14 mins
29 mins
Ingredients
Scones
- 1/3 cup (1 1/2 oz) cocoa powder
- 4 oz bittersweet or semisweet chocolate, broken into chunks
- 1 2/3 cups (6 1/2 oz) all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 1/4 tsp table salt
- 6 tbsp unsalted butter, well chilled, cut into 1 inch cubes
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 2 large ripe but firm bananas, cut into 1/2 inch dice
Chocolate Glaze
- 2 oz bittersweet or semisweet chocolate, finely chopped
Peanut Butter Drizzle
- 1 tbsp coconut oil
- 4 tbsp all natural peanut butter
- 1 tsp agave syrup or maple syrup
Instructions
- Preheat oven to 375°F (190°C).
- In a food processor, pulse the cocoa powder and the chocolate until the chocolate is finely ground. If it begins to melt, stop and proceed to the next step.
- Add the flour, sugar, baking soda, baking powder, and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs (about ten 1-second pulses). Add the buttermilk and vanilla and pulse 4–5 times, or until the dough just comes together.
- If the mixture won’t form a ball, scrape it into a bowl and stir a few times by hand, adding a spoonful or two of buttermilk if needed. Gently fold in the diced bananas and shape the dough into a rough ball.
- Turn the dough onto a well-floured board, sprinkle more flour on top, and flatten into a circle about 1 inch thick. Cut into 8 wedges.
- Arrange wedges on a baking sheet and bake 14–16 minutes, until puffed and firm to the touch. Transfer to a cooling rack to reach room temperature.
- When cooled, prepare the glaze and drizzle.
For the glaze
- Gently melt the chopped chocolate until smooth. Pipe or drizzle the melted chocolate over the scones using a squeeze bottle, piping bag, or a plastic bag with the corner cut off.
For the drizzle
- In a small saucepan, melt the coconut oil. Stir in the peanut butter and agave or maple syrup until the mixture is smooth and runs easily off the spoon.
- Pipe or drizzle the peanut butter mixture over the glazed scones with a squeeze bottle or a plastic bag with the corner cut off.
Notes
The dough will seem dry before the bananas are added. The diced bananas add moisture and make the dough slightly sticky—use plenty of flour when shaping and cutting.
For clean cuts and easy transfer to the baking sheet, a buttered and floured bench scraper works well.
These scones are best the day they are made but will keep up to three days in a sealed container.
Grinding the chocolate into the dry ingredients gives full chocolate flavor throughout without making the dough too wet.
Use coconut oil in the peanut butter drizzle for a smooth pour and a drizzle that firms up at room temperature. Avoid stacking scones after topping, as the toppings aren’t firm enough to prevent sticking.
