My hubby has been asking for some of my banana chip muffins for breakfast lately. So, I dug out some of the ripe bananas that I have stashed (or should I say stockpiled) in the freezer with full intentions of making some muffins. When I got started, though, I realized that I wasn’t really in a muffin mood. My husband really enjoyed my cinnamon stuffed scones a few weeks ago, though, so I decided to combine the two ideas and make some banana chip scones, instead!
As I was making the scones, the dough was a bit sticky, but I decided to leave it that way because I wanted them to be nice and moist… Sometimes scones can get a bit dry and I didn’t want to take that chance. Because the dough was on the sticky side, I decided to bake them in a cake pan again instead of cutting wedges and baking them on a sheet pan.
Overall, I was pretty happy with how they turned out. Because the banana added some natural sweetness, I didn’t add much sugar to the recipe. I also used all whole wheat flour in addition to some oats and flax, so these scones are packed with good whole grains!
Banana Chip Scones
- 1 1/2 cups whole wheat flour
- 1 cup rolled oats, ground in food processor
- 1/2 cup rolled oats
- 1/2 cup golden milled flax
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold
- 3/4 cup mini chocolate chips, plus additional to sprinkle on top
- 3 medium ripe bananas, mashed (about 1 cup)
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Preheat the oven to 375°F. Lightly grease a 9 inch cake pan and set aside.
In a mixing bowl, combine the flour, ground oats, rolled oats, milled flax, sugar, baking soda, baking powder, and salt. Cut the stick of butter into chunks and add to the dry ingredients. Use a pastry blender to cut the butter into the dry mixture. Stir in the chocolate chips.
In a separate bowl, whisk together the mashed bananas, egg, buttermilk, and vanilla extract. Add to the dry ingredients and use a fork to gently combine until all of the dry ingredients have been moistened.
Transfer the dough to the prepared pan and pat to form an even layer. Use a knife or a bench scraper to cut wedges in the dough (I tried to cut 12, but the dough was sticky and I wound up with only 10). Sprinkle with a few chocolate chips. Bake for 30 – 35 minutes, until set in the middle and inserted toothpick comes out clean.
Allow the scones to cool for 10-15 minutes in the pan. After cooling, use a wire rack to flip the scones out of the pan, then transfer the scones to a plate/platter, flipping the scones again so that they are right side up. Use a knife to cut into wedges, and serve warm or at room temperature.
Holy drool.
You amaze me everyday. These sound incredible!
These look yummy. I like the easy presentation, too. Would be interested in vegan versions! I recently made some scones from the “Vegan with a Vengeance” cookbook which went over fabulously with both vegans and non-vegans (the recipe used soy creamer for a liquid and soy milk mixed with cider vinegar for “buttermilk”). Now I’m on a scones kick and would like to branch out…
I still need to make your cinnamon scones and now you throw these at me! I am so behind:) Love them!
Wow these look so good. I get into the habit of making muffin after muffin so I need to try this recipe to change it up! Yum!
These look and sound so good on top of that they are packed with bonus nutrients! Yumm…
Those sound super delicious for breakfast! Would be so perfect with my cup of coffee right now!
I would love this now with a cup of black coffee!Wonderful breakfast…..I am getting hungry!
These look deliciously sinful!!
What a beautiful blog.Those scones looks delicious to start my day. Love it
Is it just me or don’t bananas and chocolate go absolutely well together. Yum!!!
These look delicious! I love the banana chocolate combination…yum! BTW I didn’t like that colored ketchup either. Purple and green sauce sitting on my hot dog…no thank you!
You make some of the best scones Jen! I love that these have some nutritional value to them. Absolutely delish!
These look so hearty, sweet and delicious! I love making scones for breakfast-banana and chocolate sounds like a great combination-YUM!
WOW – you managed to make these healthy. The look super delish and I really like the idea of baking them in a cake pan.
I gain 5 pounds every time I *look* at your blog, Jen! Shame on you!!!
I just made these and thought that they were great, but my boyfriend said that they were the worst thing I ever made. They do taste like healthy scones, but they’re the best healthy scones I’ve ever made :)
Love this idea! My girls are going to go bananas over these (ok, totally DID NOT intend to be silly there…how funny is that?), because they LOVE bananas.
Bananas and chocolate is one of my favorite combos so these are definitely be added to my to-make list! I just picked up a big bunch bunch of bananas at the store today so I’m all set on that front :)
These look wonderful! I’ve been wanting to make something banana lately!
I made the banana choc. chip scones this AM -they were extra tasty. I will definitely make them again. Thanks for the recipe!