Tall, thick, fluffy Banana Oatmeal Chocolate Chip Scones are my favorite scone recipe. Studded with oats and mini chocolate chips throughout, and filled with banana flavor, they’re perfect for a weekend brunch.

My favorite thing to bake with? Banana.
I just talked about this with my baked Banana Cinnamon Sugar Donuts.
Banana isn’t even my favorite flavor. It just gives every baked good the perfect fluffy texture.
If you’ve ever made homemade scones before and thought, “meh, they’re okay,” you need to try and make some with banana next time. Such as, these Banana Oatmeal Chocolate Chip Scones.
They’re my favorite scone recipe. They’re also:
- loaded with banana, chocolate chips and oats throughout
- thick, yet light and fluffy
- perfect alongside a cup of coffee or tea
This is the recipe you should make when you have friends over for brunch on the weekends.
Or, maybe you just have extra overripe bananas you need to use up, and you don’t want to make banana bread a billionth time.
Maybe you have NO reason at all except that these Banana Oatmeal Chocolate Chip Scones are OUT OF THIS WORLD delicious and you need to make them. 🙂
Seems like a good enough reason to me!

Let’s talk about scone options.
INGREDIENTS
First, you can make these scones gluten-free by using a gluten-free all purpose flour and certified gluten-free instant oats.
If you don’t need them to be, you can use regular flour and instant oats.
If you don’t have instant oats, you can simply add rolled oats to your blender or food processor and briefly pulse/blend them. It’s a great thing to do in a pinch!
You’ll want to make sure you use overripe, super brown bananas. Don’t make these with bananas that are only a little brown. The more brown, the sweeter and better these Banana Oatmeal Chocolate Chip Scones will be! It’s worth the wait.
If you don’t want to use brown sugar, you could use coconut sugar in it’s place. I would not recommend trying to substitute with maple syrup or honey. I also would not recommend omitting the sugar. Just 1/4 cup really makes a difference in these, to make them just sweet enough.
SCONE TIP
Most scone recipes will tell you to be sure you use super cold butter, milk and eggs. I agree with that… but, I also have a little trick up my sleeves I like to use.
Place your scones in the freezer (on the baking sheet) while your oven preheats. So, don’t preheat your oven first!
First, you’ll make your scones. Pop them in the freezer. THEN preheat your oven.
This keeps your butter extra cold, which will help give you extra fluffy holes and airiness in your scones.
OTHER OPTIONS
Do you want to make these Banana Oatmeal Chocolate Chip Scones without chocolate chips? Go ahead. Or, you can substitute the chocolate chips for your favorite nuts (chopped pecans or walnuts would be killer in these).
You could also add a little vanilla and cinnamon to your glaze, for more of a Banana Bread Scones vibe.
Alternatively, do you want MORE chocolate? Try adding a chocolate glaze across the tops, like from my Pumpkin Scones recipe. Extra chocolate is always a great idea.

These Banana Oatmeal Chocolate Chip Scones are my go-to scone recipe for fluffy, flavor-filled scones every single time. I hope ya’ll love them as much as we do!
After you make these Scones, tell me what you think. Leave a comment and star rating, below, and/or find me on Instagram and tag me in your picture. I love to see them!
Before you leave, check out some of my other banana-based favorites: Banana Coffee Cake, Cinnamon Swirl Banana Bread, Banana Oatmeal Cookies and baked Banana Cinnamon Sugar Donuts.

- 1 1/2 cups gluten-free all purpose flour (or regular flour)
- 3/4 cups quick cooking/instant oats (certified gluten-free, if necessary)
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup cold butter, diced (into pea-sized pieces)
- 1/2 cup overripe banana, mashed (about 1 1/2 bananas)
- 1/4 cup milk of choice (skim, 2%, whole or almond)
- 1 egg
- 1/4 cup mini chocolate chips (optional)
- 1/2 cup powdered sugar
- 2-3 tsp milk of choice (skim, 2%, whole or almond)
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To a large mixing bowl, add your flour, oats, brown sugar, baking powder, cinnamon, and salt and whisk together till well combined.
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To the same bowl, add your butter and stir until each piece of butter is covered entirely by the dry ingredients.
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To a small mixing bowl, add your banana, milk, and egg and whisk together till combined. Pour into your large mixing bowl and stir together until you have a shaggy dough (it will still be a little crumbly).
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Prepare a baking sheet with parchment paper on top.
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Dump your scone dough onto your parchment paper and work the dough lightly till you can form a smooth disc shape (about 1-1 1/2 inches tall).
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Use a large, sharp knife and cut the disc into 6-8 scones. Use a spatula and gently move the scones 1-2 inches apart on the pan. Place in the freezer.
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Preheat your oven to 400.
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When your oven has preheated, remove the scones from your freezer and bake them in the oven for 18-20 minutes (or till the top is fairly solid and a toothpick inserted comes out clean). Let cool a bit before drizzling the glaze on top.
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To a small bowl, add your powdered sugar and milk and whisk together till you have a smooth drizzle. Add 1 teaspoon more of milk at a time, as needed.
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Drizzle across the tops of your scones.
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Devour!
Because of the banana, I recommend storing these scones in an airtight container in the fridge for up to a week.
This was my first attempt at scones, which I’ve heard can be very tricky. I put the diced butter and banana mixture back in the fridge for about 30 minutes before mixing the butter into the dry ingredients. I used my fingers to mix in and break apart the butter a bit more. Then back in the fridge for about 15 minutes. After I mixed the wet and dry ingredients together, I popped it back in the fridge again. The dough was quite sticky, so I put a light coating of butter on my hands before quickly working with it into a disc shape. I coated my knife and spatula with Pam before cutting the pieces and separating them on the baking sheet. I then put them in the freezer for about 20 minutes. I was so excited they looked like the pictures that I forgot to put the chocolate chips in, so I used the chocolate glaze from the pumpkin scone recipe, and substituted dark chocolate cocoa powder for regular. SO DELICIOUS!!! Yay Me!!!
Not sure if the recipe has been updated since the previous comments, but I had no issue using 1.5c of gluten free flour. I use the scoop and level method for measuring flour (which I know is not the approved way of measuring). Dough was a little sticky but totally workable, in case anyone else is concerned able the flour amount.
Is your flour measurement off? My batter was so wet I couldn’t do anything with it until I added like another cup of flour. And I followed your recipe amounts…
I will also say mine looked nothing like the consistency in your first picture,even after I added additional flour. 🙁