I’m pretty picky when it comes to eating bananas. Once it has spots, it’s just too sweet and….banana-y. This means that if I don’t eat them within a day or two of buying them, then I’m going to have to find another use for them. I decided to do something a little different last week and make scones with some of my leftover bananas.
The scones themselves aren’t very sweet so I decided a glaze or drizzle was a must. I already had some Peanut Butter & Co. Dark Chocolate Dreams on hand (perfect for pretzel dipping) and I knew it would be perfect for these! I think regular peanut butter would also work great, or even Nutella!
Although I love banana bread, these are a great alternative, and so easy to grab and go in the morning.
make approx 12 scones
1 cup all-purpose flour
1 cup whole wheat flour
3 Tb brown sugar
2 ts baking powder
½ ts salt
1 ts fresh ground ginger
1 ts cinnamon
2 bananas, very ripe
5 Tb cold butter
½ cup buttermilk
2 ts vanilla
Dark Chocolate Peanut Butter Drizzle:
2 Tb Dark Chocolate Peanut Butter
2 ts powdered sugar
3 Tb half-and-half
1. Preheat oven to 400°F
2. In a large bowl, combine the flours, sugar, baking powder, salt, cinnamon and ground ginger. Mix in the butter with a pastry blender or fork until the butter is the size of peas.
3. In a smaller bowl, mash the bananas, then add in the buttermilk and vanilla.Fold the banana mixture into the dry ingredients, taking care not to overmix. The dough will be very sticky.
4. Turn dough onto a lightly floured work surface and divide into two pieces. Form both into circles, and cut into 6 wedges each.
5. Place on a baking sheet lined with parchment paper or a silicone liner. Bake for 10-12 minutes, until lightly browned and a toothpick comes out clean.
1. Heat peanut butter in the microwave until a little softer. Mix in powdered sugar and half-and-half and stir until creamy.
2. Drizzle liberally over scones and let set.