Banana Chocolate Chip Scones

These banana chocolate chip scones are incredibly moist, easy to make
and are perfect on the go!

Moist Banana Chocolate Chip Scones

I had some friends over a few weeks ago and every time one of them went into my freezer to grab ice they would comment on the number of bananas that I had stashed away in my freezer. While I love bananas, they have to be the perfect shade of yellow for me to eat them. I knew that my stash of over ripe bananas was starting to get out of hand, which of course meant it was time to bake something! After baking two loafs of banana bread, I still had a bunch of bananas left over. I love making scones because they come together quickly and you don’t have to wait for your butter to soften - in fact you want nice cold butter straight from the fridge so you get nice and flaky scones.

Banana and chocolate is one of my favourite flavour combinations. The bananas add sweetness and moisture to the scones and you can’t go wrong with extra chocolate - just saying. They are light and flaky, moist and of course delicious! So grab those over ripe bananas hiding in your freezer and whip up a batch of these scones today!

Banana Chocolate Chip Scones

Banana Chocolate Chip Scones

Makes: 16 scones


2 ripe bananas
1 egg
¼ c heavy cream
2 c flour
½ c sugar
1 tsp cinnamon
2 tsp baking powder
½ tsp salt
½ c butter, cold & cut in cubes
½ c mini semi sweet chocolate chips


Pre-heat oven to 425F. Line two baking sheets with parchment paper and set aside.

In a food processor or blender puree banana, egg, and heavy cream, set aside. In a large bowl whisk together flour, sugar, cinnamon, baking powder and salt. Cut butter into flour mixture, until mixture resembles wet sand. Mix wet ingredients into dry until just combined. Mix in chocolate chips. Turn dough out onto a floured surface and kneed dough into a ball. Divide dough into two. Flatten dough into a large round disk and cut into 8 even wedges. You should have 16 scones total.

Evenly place scones onto prepared baking sheets and brush with heavy cream. Bake scones for 10-12 minutes or until bottoms are lightly browned. Remove from oven and allow scones to cool completely on a wire rack.

Banana Chocolate Chip Scones

Brown Butter Oatmeal Chocolate Chip Cookies

After just one bite everyone will be asking you for the recipe for these chewy brown butter oatmeal chocolate chip cookies! 

Chewy Brown Butter Oatmeal Chocolate Chip Cookies

So I can't believe that I don't already have a chocolate chip cookie recipe on my blog, well actually I can. I try to avoid making chocolate chip cookies  because they are my kryptonite . I mean who doesn't love a good warm gooey chocolate chip cookie straight from the oven? It is absolutely the greatest thing on earth you can't convince  me otherwise. 

These brown butter oatmeal chocolate chip cookies take chocolate chip cookies to a whole new level. Brown butter has a delicious almost nutty caramel flavour. I really wanted to highlight that flavour, so I used mostly brown sugar in these cookies. The oats add a wonderful chewy texture to these cookies. The hint of cinnamon plays to the nutty flavour of the cookies and makes people stop mid bite to try and figure out what that mystery flavour is. It's not over powering - just enough so that you notice its there.

Chewy Brown Butter Oatmeal Chocolate Chip Cookies

Brown Butter Oatmeal Chocolate Chip Cookies

Makes 24 cookies


1 c butter
1 ½ c brown sugar
½ c sugar
2 eggs
1 tsp vanilla
1 1/2 c oatmeal
½ tsp cinnamon
½ tsp salt
1 ¾  c flour
1 tsp baking powder  
1 tsp baking soda
1 c chocolate chips


Pre-heat oven to 350F. 

In a medium saucepan, over medium to high heat, melt butter. Once melted allow the butter to brown and caramelize in colour (3-4 minutes). Caramelized bits should start to form at the bottom of the pan. Take care not to let the butter burn. Transfer browned butter to the bowl of a stand mixer fitted with a paddle attachment, be sure to scrape all the browned bits from the pan (they are full of flavour!). Mix on low-medium speed for about 5 minutes to allow butter to cool slightly.

While the butter is cooling, in a large bowl, whisk together, flour, salt, baking soda, baking powder and cinnamon.

Mix sugars into the butter until combined. Mixture should resemble wet sand. Mix in eggs one at a time, scraping down the side of the bowl after each addition. Mix in vanilla. Mix in oats until just combined. Stir in flour mixture until just combined.  

Cover bowl with plastic wrap and let dough chill for at least two hours. 

Line two baking sheets with parchment paper.  Drop rounded table spoon of cookie dough onto lined cookie sheet. Space cookies evenly, leaving 1-2 inches between cookies. 

Bake at 350 F for 11-13 mins or until lightly browned on the bottom.

Chewy Brown Butter Oatmeal Chocolate Chip Cookies