Prepare to be pleasantly surprised at how easy it is to make scones. These Chocolate Chip Banana Bread Scones are a great on-the-go breakfast, and are perfect for using up your too-ripe bananas.
Not only is it Spring. Not only is it April. But, it’s banana bread season. Yes, I just made that up. But for real, this is the time when all of the banana bread gets baked. Your loaf pan is exhausted from all of the banana bread you’re making. You’re about two recipes away from being sick of bananas.
Okay, too far. But as I was thinking of what recipe to make and share, I thought – banana bread! Perfect. Everybody is searching for a banana bread recipe right now, amiright?
But, my mind quickly did a 180. “It’s a bit overdone”. At least, I don’t have confidence that I could make a unique enough version!
The process I go through when developing recipes is choosing a staple recipe as the base. For instance, when I thought of these cookies, I used cannoli as the ‘base’. Then, I smushed that thought into a cookie.
So, how can I make banana bread even better?
I have been wanting to make scones for the longest time, but I’ve been putting it off because I figured it was probably some long, annoying process, and I didn’t want to deal with it.
Wrong. So easy. Like, what the hell was I waiting for, easy.
The ingredients are simple. The baking time is a quick 10-12 minutes. The dough was anything but messy.
So basically, scones r bae.
Because this was my first time making scones, I adapted my recipe from How Sweet It Is. I just needed to know the essentials, then put my own twist to it.
My favorite part of my recipe is the addition of chopped, shelled walnuts. Traditional banana bread includes this ingredient, so I thought they would go perfectly with these scones (I was right). You get the firm outer layer, the moist center, the smooth chocolate chips and the crunchy walnuts, all in one bite. Additionally, instead of a glaze, I thought these would go perfect with some simple almond butter drizzled on top. Again, ya girl was right. You can swap almond butter for your favorite nut butter, of course.
- 3½ cup all-purpose flour
- 1 tbsp + 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup brown sugar
- ½ cup cold butter, chopped into pieces
- ⅔ cup cashew milk
- 2 ripe bananas, chopped or mashed
- 2 tsp vanilla extract
- ½ cup mini chocolate chips
- ⅓ cup chopped walnuts
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Use a stand or hand-held mixer.
- Add in butter and mix until the mixture becomes crumb-like, about 2-4 minutes.
- Create a well in the center of the dry mix. Add in the cashew milk, vanilla, and bananas. Mix until a dough forms.
- Add in the chocolate chips and walnuts. Mix until completely combined.
- Add flour to your working station (I used a marble baking board) and to your hands. Add ball of dough and flatten out to a circle (refer to photos in this post for example).
- Use a knife to cut 6-8 triangular pieces.
- Add to baking sheet - be sure to leave at least an inch of room between each piece.
- Bake for 10-12 minutes, or until the edges become golden brown.
- Serve with nut butter as topping.
What’s one recipe/meal you’ve always wanted to make, but have avoided because you are under the impression that it’s too difficult?
What’s your favorite ‘indulgent’, on-the-go breakfast? (For example, I love a good donut)
Did you like this recipe? Pin this image for later!
More on-the-go breakfast ideas…
Simple Vanilla Protein Overnight Oats
Baked Carrot Cake Donuts
Good-for-Your-Gut Green Smoothie
Chocolate Chip Coffee Muffins