Banana And Peanut Butter Scones Recipes

PEANUT BUTTER BANANA SCONES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, baking powder, sugar, salt, cinnamon, allspice and chopped peanuts. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
• In a separate bowl, whisk together the banana, peanut butter and heavy cream. Fold wet ingredients into dry ingredients and form the dough into a ball. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
• Place wedges on the prepared baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before serving.
• While the scones are cooling, make peanut butter glaze. In a small bowl whisk together powdered sugar, milk and peanut butter until smooth. Drizzle glaze over scones and serve.

PEANUT BUTTER AND BANANA SCONES

Steps:

• In a bowl, whisk together all dry ingredients - flour, baking powder, xanthan gum, and salt.
• In a separate bowl, beat together the wet ingredients - peanut butter, banana, egg, vanilla, milk, and sugar.
• Add the dry mixture in to the wet.
• Turn resulting dough on a lightly floured surface and knead.
• Roll it to about 1/2" thick.
• Cut it into individual rounds using a 2.5" cookie cutter.
• Brush the tops with milk.
• Bake for 20 minutes at 190C/375°F.
• Allow to completely cool on a cooling rack.
• Finally, if you want to sweeten the scones, then you can smother them with some delicious raspberry jam.

BANANA PEANUT BUTTER BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

ROASTED BANANA SCONES WITH PEANUT BUTTER GLAZE

Steps:

• Preheat oven to 350 degrees. Place bananas in medium baking dish. Drizzle with 2 tablespoons melted butter and sprinkIncle with 2 tablespoons brown sugar and bake for 30 minutes, stirring occasionally, until bubbly and caramelized. Let cool.
• Increase oven temperature to 375 degrees. Spray 2 large baking sheets with nonstick cooking spray. In a large mixing bowl, stir together flour, baking powder, salt, and 1/3 cup light brown sugar. Cut in butter, using fingertips or pastry cutter, until mixture resembles coarse crumbs.
• In a medium bowl, beat together 2 eggs, the ricotta cheese, and the roasted bananas with a handmixer until mixed. Mixture will be lumpy.
• Add banana mixture to the flour mixture and stir by hand until just combined
• Drop dough into 12 equal mounds on baking sheets, spacing about 2 inches apart. Brush tops with the beaten egg. Bake 25-30 minutes or until golden brown.
• About 5 minutes before scones come out of the oven, make the glaze. Place the peanut butter and 2 tablespoons butter in a small heavy saucepan over medium heat, stirring often until melted and smooth. Remove from heat and whisk in the powdered sugar and vanilla until smooth.
• When scones come out of oven, place them on a wire rack over a baking sheet. Drizzle with the glaze. Sprinkle the tops with chopped peanuts if desired. 12 scones.

PEANUT BUTTER-BANANA SCONES

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment paper.
• Whisk together flour, sugar, baking powder, and salt until thoroughly combined.
• In a large bowl, beat together peanut butter, eggs, vanilla, and evaporated milk until evenly combined.
• Add flour mixture and stir until just combined.
• Stir in bananas.
• Turn dough out onto a floured surface and knead it twice. Pat it into a 1-inch thick disk.
• Use a 2 1/2 inch cutter to cut into rounds. Pat remaining scraps together, reroll, and cut out more. Transfer to a baking sheet and brush tops with evaporated milk.
• Bake 20 minutes. Transfer to a cooling rack and allow to cool completely. Serve with strawberry jelly or marshmallow creme.