What’s for breakfast – Banana scones and banana bread

We had some bananas to use up, and while I love our favourite banana crumb muffins, I wanted to try something different.  My first stop was The Pioneer Woman where I found her recipe for banana bread.  Words cannot describe how good this bread is!  It’s got almost a cake-like texture.

I still had a banana left over, and I stumbled upon this recipe for coffee banana scones.  They’ve been a huge hit in our house, even Ashlyn loves them!

Coffee Banana Scones

  • 2 c All purpose flour (I think I used an additional 3/4 cups – 1/2 cup in the batter to get it to the point that it could be rolled out, then 1/4 cup on the board/my hands/the rolling pin to keep it from sticking)
  • 4 ts Baking powder
  • 1/2 ts Salt
  • 1/4 c Granulated sugar
  • 1/2 c Butter
  • 1/2 c Mashed ripe banana
  • 1/4 c Milk
  • 1/4 c Strong black coffee at room-temperature
  • 1 ts Vanilla
  1. In large bowl, combine flour, baking powder, salt and sugar.  Cut in butter until mixture resembles fine crumbs.
  2. In separate bowl, combine banana, milk, coffee and vanilla; add to dry mixture, stirring lightly to make a moist dough.
  3. On lightly floured board, knead dough lightly for about 30 seconds.
  4. Roll out dough to 1/2 inch thickness; cut into 3 inch rounds and place on lightly greased baking sheet.
  5. Bake in 425 F oven for 15 minutes or until lightly browned. Makes about 10 scones.

*I had a 2 inch cutter so I got 13 scones and they’re the perfect size to dunk in your cup of coffee; they only needed 10 minutes to bake*

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