Do you ever have ‘mistakes’ that turn out to be new discoveries? That’s what this recipe is. I decided I wanted to try making scones, and I had just bought a bunch of over-ripe bananas (8 for $1!), perfect for banana bread. But, I was tired of banana bread and wanted to try something new. Hence, the idea to make banana bread scones. There are a quite a few banana bread scones recipes out there (I thought I had made it up), so I reviewed a couple and set to work.
Sometimes (often times) I can be indecisive and don’t want to commit to just one recipe (hey, I don’t know if it will turn out, and what’s to say this recipe is better than that recipe? Why not try both? At the same time…). That’s what happened in this case. I found a couple of recipes and mixed & matched ingredients for the recipe I ended up making. One of them listed 4 bananas, which caught my eye, since I had a lot of over-ripe bananas to use up. However, the recipe I ended up using as the main basis for what I made, had only 2 bananas listed as an ingredient. Since I still used 4 bananas, making my batter quite wet, I think it changed the consistency of the scone batter. This most likely resulted in my final product that didn’t have the signature crisp outside and soft, buttery inside of a scone. Definitely still good and edible, but not quite scones. Thus, the Banana Bread Breakfast Bar was born: perfect for on-the-go breakfast. I froze these to have on-hand when I need them, and then just pop them in the microwave to defrost for ~40 seconds, spread a little peanut butter on top, and I’m on my way to work. Perfect when you’re (I’m) running late!
Banana Bread Breakfast Bars
Banana Bread Breakfast Bars–spread a little peanut butter on top and their perfect for eating on your way to work!
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 10 minutes
Yield: 12-16 scones
- 4 medium over-ripe bananas
- 1/2 cup milk
- 1 1/2 cups whole wheat flour
- 1 3/4 cups all-purpose flour
- 1/4 cup brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1/4 cup (1/2 stick) cold butter, cut into pieces
- 2 teaspoons vanilla extract
- 1/2 cup of chocolate chips, if desired
- 1/3 cup of walnuts, if desired
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until combined. Add butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms coarse little crumbs. I usually do this with my fingers.
- In a separate bowl, mash the bananas and then add in milk and vanilla extract. Add the wet ingredients to the dry and mix with a spatula until the flour is incorporated. It will be quite wet, add in flour as needed to make it a more dough-like consistency. Add in chocolate chips and walnuts if desired.
- Turn the dough out onto a parchment paper- or silpat mat-lined baking sheet. Divide the dough in half and mold each into a round shape. Place the dough into the freezer for 30 minutes.
Preheat the over to 425*F.
- Remove the pan from the freezer and cut the round into 6 or 8 wedges. Bake for 25-30 minutes, until the edges start to barely brown. Allow to cool and serve, or freeze for future use. To defrost, place in the microwave for ~40 seconds on the defrost setting. Top with a smear of peanut butter.