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Preheat oven to 240C/220C fan forced. Grease a 20cm square cake pan. Line the base with baking paper.
Whisk together the self-raising and wholemeal flours and cinnamon in a large bowl. Add the butter. Use your fingertips to rub the butter into the flour mixture until it resembles fine crumbs. Stir in the sugar. Make a well in the centre. Add the mashed banana and 160ml (⅔ cup) milk. Use a flat-bladed knife in a cutting motion to mix until the dough just comes together.
Turn the dough onto a lightly floured surface. Knead gently until dough just comes together. Press dough to form a 3cm-thick round. Use a round 5.5cm-diameter pastry cutter dipped in flour to cut out 12 rounds from the dough, gently pressing excess dough together as needed. Arrange rounds just touching over the base of the prepared pan.
Brush the tops of the dough rounds with the remaining milk. Top each with a slice of extra banana. Bake for 20 minutes or until the scones are light golden and sound hollow when tapped on top.
Meanwhile, to make the maple glaze, place both the ingredients in a small bowl with 1 teaspoon water. Stir until smooth.
Drizzle the maple glaze over the scones and serve warm with ricotta.