I love bananas. My day feels incomplete if I can’t get my paws on one for at least a little snack.
It hurts me when I see bananas get thrown out. What did they ever do to you? It was clearly your fault for letting them sit around too long and brown into a gooey mush.
Alright, maybe a little overboard but really, the least you could do is turn those babies into some kind of baked good?! The more ripe a banana is, the more moist and delicious your banana recipe will turn out.
Let’s all vow that on this day forward, we will no longer waste anymore naners. They are an amazing little fruit and want to feel loved. The garbage holds no love.
When I baked this recipe and was greeted by its warm, nutty aroma, I knew I had to share it with my fellow banana lovers. This is what solidified my decision on creating a blog for myself 🙂
Banana Bread Scones with Brown Sugar Glaze
Recipe adapted from thekitchn
Makes 8 scones
2 very ripe bananas (about 8 oz or 1 cup once mashed)
2-4 tablespoons milk, whole or 2%
1/2 cup (4 oz) plain yogurt, whole or 2%
2 1/2 cups (12.5 oz) all-purpose flour
4 tablespoons (1 1/2 oz) granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon cinnamon
4 tablespoons (2 oz) unsalted butter
1/2 cup chopped walnuts (optional)
For the glaze:
1 tablespoons (1 oz) salted butter
2 tablespoons (1 oz) milk, whole or 2%
1/4 cup (2 oz) packed brown sugar
1/4 teaspoon vanilla extract
1/4-1/2 cup (2-4 oz) confectioner’s sugar
Mash bananas and then add enough milk to total one cup (if bananas do not total one cup). Add the yogurt to the mixture and then set aside.
Whisk together the flour, sugar, baking powder, salt, and cinnamon in a large bowl. Cut the butter into several pieces and then work it into dry ingredients using a pastry cutter until the mixture is larger than a pea.
Pour banana-yogurt mixture into the bowl with the flour and stir just enough to incorporate all of the flour. Fold in walnuts at this time if using. Your dough will be fairly wet.
Lining a dinner plate with wax paper, turn the dough out on top. Pat the dough into a 1-inch thick disk, cover with another piece of wax paper and freeze for about 30 minutes.
Preheat oven to 400°F.
Peel off the top layer of wax paper from the scone and invert onto a parchment-lined baking sheet. Peel off the remaining wax paper and slice scones into eight equal wedges, pulling them slightly apart to give them room to expand while baking. Bake for 25-30 minutes, until scones are firm to the touch and golden-brown on the edges. Cool completely and cut apart any area of the scones that have baked together.
For the glaze:
Melt butter and milk in microwave for 30 seconds. Add brown sugar and vanilla, and stir until sugar has melted. Whisk in the confectioner’s sugar, starting with 1/4 cup and adding more if you desire a thicker glaze.
Just before serving, drizzle the glaze over the scones. If wanting to store scones, do not glaze all of them, for it will make the scones a bit sticky if kept longer than a few hours.