Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

Cut in the cold, diced unsalted butter until the mixture resembles coarse crumbs.

Stir in the mashed bananas and beaten egg until just combined.

Turn the dough onto a floured surface, knead gently, and shape into an 8-inch circle, 1 inch thick.

Brush the top with water and sprinkle with the sugar and cinnamon mixture. Cut into 8 wedges without separating.

Bake for 15-18 minutes until golden brown and a toothpick comes out clean. Cool on a wire rack.

Make the glaze by whisking confectioner’s sugar, brown sugar, vanilla extract, and milk until smooth.

Drizzle the glaze over cooled scones and let set before serving.