Banana Bread Scones
If you’ve grown tired of banana bread (that’s so 2020...) but looking for a way to use up those speckled bananas, these banana bread scones are the definition of comfort!
Each bite is filled with dark chocolate chunks and pieces of perfectly toasted hazelnuts. This no fuss, no kneed, no proofing, recipe is perfect for at home bakers!
Made with better for you ingredients, my take on this @food52 recipe will have you sitting at the oven door waiting to bite in to these perfectly sweet scones, the second the timer goes off.
what you’ll need
1/2 cup ripe banana, mashed
1/3 cup coconut cream (the sold creamy layer of canned coconut milk)
1 large egg, lightly beaten
1/2 cup greek yogurt, alt dairy free greek yogurt
1 tsp vanilla extract
2 cups flour, alt. GF 1:1 flour blend
1/4 cup coconut sugar
1 tsp cinnamon
2 1/2 tsp baking powder
1/2 tsp kosher salt
2 ounces semisweet chocolate, chopped
1.5 ounces hazelnuts, toasted and finely chopped
2 tbsp plant milk, to brush the tops
turbinado sugar for sprinkling on tops
the steps
Heat the oven to 425°F.
In a small bowl, whisk together the banana, coconut cream, yogurt, egg, and vanilla. In a large bowl, whisk together the flour, coconut sugar, cinnamon, baking powder, and salt.
Pour the banana mixture into the dry ingredients. Add in chocolate chunks and hazelnuts. Stir with a fork until the mixture is crumbly and moistened, but stop before you’ve mixed it into a uniform batter.
Tip out the mixture onto a parchment-lined baking sheet and pat it into a 6-inch circle. Using a sharp knife, cut the circle into 8 equal triangles. Spread the triangles a good couple inches apart and brush the tops with the plant milk and sprinkle with additional sugar.
Bake until the scones are golden brown and set, about 15 to 20 minutes. A toothpick inserted into the center of a scone should come out clean. Transfer the baking sheet to a wire rack to cool slightly. Serve warm or room temperature.