Easy Chocolate Peanut Butter Scones with Banana (Gluten Free)

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This recipe has it all! It combines the heavenly combination of chocolate, peanut butter, and banana in a delicious scone. Plus, it’s a drop scone meaning that it is EASY to whip up and impress your friends. Bonus, it’s gluten free. Let’s get cooking these mouth-watering chocolate peanut butter scones with banana!

The Perfect Combination

I am a peanut butter lover through and through. And if you combine chocolate and banana to said peanut butter, all the better!

Growing up, I never remember ever trying a scone. But, when I was in college, every Sunday at the cafeteria brunch in my dorm, they had scones. Not just any scones but these delectable white chocolate raspberry scones. I loved them and may have been guilty of smuggling out a scone or two in my backpack each week.

Once Jim and I got married and had our own kitchen to work with, learning to make scones was high on my list of things I wanted to try. Being a lover of peanut butter, I had this specific banana chocolate peanut butter scone combo in mind.

We’ve been making these chocolate peanut butter scones with bananas for years. In fact, you will often find them on our table Christmas morning and are my most requested birthday breakfast. However, they are easy enough that we occasionally make them for a normal weekday breakfast when we are looking for a break from our standard egg breakfast.

Why Gluten Free?

One question I am regularly asked is why so many of our recipes are gluten free? 

While we don’t currently have any health or dietary needs to remove gluten, for several years as we were going through our own healing journey, and then more recently when we were working on healing our young son from a nasty case of eczema, we did remove gluten completely from our diet. During those seasons, I learned the art of adapting recipes and cooking with different flours.

Now, even though we do not exclusively eat a gluten free diet, we do still commonly make gluten free recipes and baked goods for our family. It’s what we’ve become used to doing and, depending on what flours are used, can often add more nutrients with a lower glycemic index than standard recipes with all-purpose flour.

However, if you are looking for a gluten containing scone, we also love these sourdough scones!

Ingredients in Peanut Butter Scones

Almond Flour – Almond flour is the main flour in this recipe. We purchase our almond flour from Costco where we’ve found the best prices.

Tapioca Flour – Tapioca flour, also called tapioca starch, is one of our favorite flours in gluten free baking. I think it really helps with texture. Arrowroot starch can be substituted for tapioca.

Coconut Flour – This is another gluten free flour that we commonly use in gluten free baking. There really isn’t any other flour that I’ve found that behaves similarly to it so I wouldn’t recommend substituting it.

Baking Powder – Aluminum is regularly added to baking powder, so make sure you find an aluminum free option. This is our favorite!

Baking Soda

Salt – Look for a good mineral rich sea salt. Redmond real salt is our go to.

Brown Sugar – We also usually get organic brown sugar from Costco. You could substitute coconut sugar for brown sugar in this recipe.

Peanut Butter – While we love peanut butter in this recipe, almond butter or other nut butters will work. Always look for nut butters without added ingredients, oils, and sugar. We always look for peanut butter with the only ingredients being peanuts and salt.

Milk – You can use any type of milk or non-dairy alternative here.

Bananas – These are the super, brown and spotty, save for banana bread or smoothies type of bananas that you want in these peanut butter scones.

Egg – We’ve always used 1 large egg for this and don’t have experience trying an egg free alternative.

Chocolate Chips – Semi-sweet, dark or a combo of the two is what we usually use. To make it extra special, use a high-quality chocolate bar and chop it into chunks to add to these scones.

Chocolate Peanut Butter Scones with Bananas FAQ’s

Can I make these with alternative flours or ingredients? 

Above in the ingredients section, we’ve indicated any substitutes that we have tested and know will work. Beyond that, you are more than welcome to experiment with substitutions but we don’t have first had experience.

Can you freeze these peanut butter scones? 

Yes! In fact, I almost always make and freeze these scones. Just place on a baking sheet with a silicone baking mat or parchment paper underneath. Freeze until solid and store in a gallon size zip lock bag until ready to use. To cook, I just cook from frozen at 350°F for 10-12 minutes.

What’s a drop scone? 

A drop scone is made more like you would a cookie. Spoonful’s of batter are placed on the cookie sheet. The resulting scone looks more like a large, fluffy cookie. This is as opposed to a standard scone, which is formed into a disc and then sliced into the usual triangular shape of a scone. However, the texture of a drop scone is still similar to a traditional scone—just a different shape.

How do you serve these peanut butter scones? 

Like I mentioned above, these are one of our favorite breakfasts for special occasions like holidays or birthdays. They pair perfectly with a couple of bacon slices or sausage patty for a perfect breakfast or brunch. 

On with the recipe!

Chocolate Peanut Butter Scones Recipe

(Makes 10 Scones)

Ingredients:

1-¼ cup almond flour
¾ cup tapioca flour
1/3 cup coconut flour
1 tsp baking powder (aluminum free)
½ tsp baking soda
1/3 cup brown sugar
1/3 cup creamy peanut butter
3 tbsp milk
2 small/medium extra ripe bananas (mashed)
1 egg
2/3 cup chocolate chips

Directions:

1. Mix dry ingredients (almond flour, tapioca flour, coconut flour, baking powder, baking soda, and brown sugar)
2. Add it peanut butter to dry ingredients. Using fork, incorporate peanut butter until it resembles coarse crumbles.
3. Add milk, egg, and mashed bananas.
4. Thoroughly mix until everything is blended and there are no flour spots remaining.
5. Stir in chocolate chips.
6. Freeze bowl with batter for 20-30 minutes.
7. Line a baking sheet with a silicone baking mat or parchment paper.
8. Preheat oven to 350°F.
9. Drop spoonfuls of dough 2 inches apart on the lined baking pan.

10. Bake for 15-20 minutes.
11. Let cool slightly before serving.

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For more of our favorite breakfast recipes:

Sourdough Scones
Soaked and Baked Oatmeal
Potato Crusted Quiche
Gluten Free Apple Bread
Blueberry Buckwheat Muffins

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