Oh my, these are yummy. They have all the delicious flavors of banana bread, with the craggy texture of a scone, and they are topped with a butter/brown sugar glaze.
I am constantly trying to find ways to use up overripe bananas (my family never eats them as fast as I buy them) and this recipe fit the bill perfectly.
Bonus points that when looking for a banana recipe on Pinterest, I found an awesome new blog to follow, Cinnamon Spice & Everything Nice, a terrific blog, from which I got this recipe.
So, the next time you are looking for something yummy to make with your old bananas, and you just don’t feel like another loaf of banana bread, make these instead.
I will be sending these in to work with my husband tomorrow. He has to go in super early, and I’m sure his co-workers will enjoy this delicious treat with their coffee in the morning.
Adapted from Cinnamon, Spice, and Everything Nice
2 large, ripe bananas (about 1 cup mashed)
4 tablespoons milk
1/2 cup plain yogurt or sour cream
1 teaspoon vanilla extract
2 + 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1+ 1/2 teaspoons cinnamon
4 tablespoons unsalted butter
For the glaze:
1 tablespoons salted butter
2 tablespoons milk
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1/4-1/2 cup confectioner’s sugar
- Mash the bananas and if needed add enough milk to make one cup. Stir in the milk, yogurt and vanilla extract.
- In a large bowl whisk the flour, sugar, baking powder, salt, and cinnamon together. Cut the butter into pieces and cut it into the dry ingredients using a fork, pastry cutter, or your finger tips until there are no pieces of butter larger than a pea.
- Add the banana mixture to the flour and stir just enough to incorporate all of the flour.
- Line a dinner plate with a piece of parchment or wax paper and turn the dough out on top. Pat it into a disk about 1-inch thick and cover with another piece of wax paper. Put in freezer for 30 minutes.
- Preheat the oven to 400°F. Line a large baking sheet with parchment. Peel off the top layer of parchment paper and invert the scones onto the baking sheet, peeling off the second layer of parchment paper.
- Slice the scones into eight wedges and pull them apart a little to give them some room to expand. Bake for 20-30 minutes, until the scones are firm to the touch and golden-brown around the edges.
- Cool completely and cut apart any scones that baked together.
- To make the glaze, melt the butter and the milk in the microwave for 30 seconds. Add the brown sugar and vanilla, and stir until the sugar has melted (heat for an additional 30 seconds in the microwave if necessary). Whisk in the confectioner’s sugar, starting with 1/4 cup and adding more as needed to make a thick glaze.
- Glaze the scones and sprinkle the top with raw sugar if desired. Store tightly covered in a cool place up to 4 days.