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Banana Bread Scones
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Banana Bread Scones

With roast banana curd

❄ Freezer Friendly

14 May 2026

Somewhere between a scone and a banana bread, these soft, warmly spiced squares are baked in a tray and cut while still warm. The cinnamon sugar topping gives them a beautiful crust, and the roast banana curd alongside is something truly special — caramelised, rich, and deeply banana-forward.

Ingredients

12 serves
  • ½ cup plain flour
  • 2½ cups SR flour
  • ½ cup brown sugar, firmly packed
  • ½ tsp bicarb
  • 2 tsp cinnamon
  • ½ cup salted butter, melted
  • 2 bananas, mashed
  • 1 egg

  • Cinnamon Sugar Topping

  • 2 Tbs raw sugar
  • ¼ tsp cinnamon

  • Roast Banana Curd

  • 2 bananas (unpeeled)
  • 100g butter
  • ¾ cup (130g) brown sugar
  • 3 eggs
  • 2 Tbs dark rum
  • ¾ tsp cinnamon
  • Pinch of salt

Method

  1. 1

    Preheat oven to 180°C. Line a 26 x 18cm rectangle baking pan with baking paper.

  2. 2

    Whisk together the plain flour, SR flour, brown sugar, bicarb, and cinnamon in a large bowl.

  3. 3

    Mash the bananas well. Add the melted butter, mashed banana, and egg to the dry ingredients. Mix until a soft dough forms — it will be slightly sticky.

  4. 4

    Press the dough evenly into the prepared pan to about 3cm thick.

  5. 5

    Mix together the raw sugar and cinnamon for the topping and sprinkle evenly over the dough.

  6. 6

    Bake for 15–18 minutes until golden and a skewer comes out clean. Cut into squares while still warm.

  7. 7

    Roast Banana Curd (Thermomix): Preheat oven to 200°C. Place 2 unpeeled bananas on a baking tray and roast for 15 minutes until caramelised. Scoop out the flesh — you need 170g.

  8. 8

    Add the roasted banana flesh, butter, brown sugar, eggs, dark rum, cinnamon, and salt to the Thermomix bowl. Cook for 8 minutes / 90°C / Speed 3 / Butterfly attachment.

  9. 9

    Pour into a sterilised jar and refrigerate until set. Serve alongside the warm scones.

Kitchen Notes

The roast banana curd can be made a day ahead and kept in the fridge. It's also wonderful stirred through yoghurt or spread on toast. The scones freeze well — freeze once cooled and reheat in a low oven straight from frozen.

What I'd serve with this

Warm from the oven with the roast banana curd and a cup of tea. These are best eaten the day they're made, but the curd keeps well in the fridge for a week.

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