Banana Chocolate Chip Scones Recipes

CHOCOLATE CHIP BANANA SCONES

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
• In a large bowl whisk together the flour, baking powder, salt, brown sugar, and cinnamon.
• Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles very coarse sand. Don't worry if you have butter the size of peas throughout the mixture, this is fine. Mix in the chocolate chips.
• In a medium bowl mix together 1/2 cup of the heavy cream and banana.
• Make a well in the center of the dry mixture and pour the cream mixture into the well. Mix the dough together using a wooden spoon or rubber spatula. It will be slightly dry, but will hold together. Don't over-mix.
• Place the dough onto a lightly floured surface and form it into a disk about 1 1/2 - 2- inches thick. Using a knife or a pizza cutter, cut the dough into 6 wedges.
• Place the wedges onto the prepared baking sheet, and brush with the remaining 2 tablespoons of heavy cream. Sprinkle with turbinado sugar.
• Bake for 15- 20 minutes until the edges are golden brown.
• Whisk together the butter, powdered sugar, cinnamon, and milk until smooth. Drizzle the icing onto the scones and allow it to set.
• Serve warm or at room temperature.

CHOCOLATE CHIP BANANA BREAD SCONES

Steps:

• Preheat the oven to 375 degrees F. Line a half sheet pan with parchment paper. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt (if using buttermilk, see note for adding baking soda). Add the butter. Using a pastry blender or two forks, cut in the butter to the flour mixture until crumbly and the butter is in small pea-sized pieces. Alternately, you can grate the butter into the flour with the large holes of a box grater and toss to combine with the flour (don't cut the butter into chunks, leave it whole as a stick).
• In a small bowl or liquid measuring cup, whisk together the cream (or buttermilk), mashed banana and vanilla extract.
• Add the wet ingredients to the flour mixture. Stir with a fork or rubber spatula until it starts to come together and forms large clumps. Add the chocolate chips or chocolate chunks.
• Using your hands, knead the dough until it forms an cohesive mass and most of the dry ingredients are incorporated.
• Turn the dough onto a lightly floured counter and pat into a long, skinny rectangle, about 15-inches long by 2 1/2-inches wide. (You can alter the dimensions if you want larger or smaller scones.) Using a sharp knife or bench knife, cut the rectangle into 12 wedges or triangles.
• Place evenly spaced on the prepared baking sheet. At this point, you can cover and refrigerate for an hour to firm up the dough (or up to 24 hours) or bake right away. If baking right away, the scones might lose a bit of their shape, but they'll still taste great.
• Bake for 15-20 minutes until golden and baked through. Let cool completely or until just warm before glazing.
• For the glaze, whisk together all the ingredients until smooth, thinning with extra water or milk, if needed. It should be thick but pourable. Drizzle the glaze evenly over the scones. Serve immediately or store in an airtight container at room temp for 1-2 days.

BANANA CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 400F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
• In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in the butter, using a pastry blender or your fingers. Alternatively, you can pulse the ingredients in a food processor. Mix until mixture resembles coarse meal (uneven pieces of butter in the mixture is good!). Add 3/4 cup heavy cream and vanilla extract and stir with a spatula or a fork until dough begins to form. If dough is too crumbly, add more heavy cream - up to 1/4 cup. Don't overmix. Gently fold in bananas and chocolate chips. The dough will be slightly sticky.
• Transfer dough to a floured surface and knead dough gently, about 5-6 times, until a ball forms. Pat the dough into a 9-inch (22 cm) circle, about 3/4-inch thick. Cut the circle into 8 even wedges.
• Place the scones on prepared baking sheet. Brush the tops with a bit of heavy cream. Sprinkle with coarse sugar. Bake scones for 15-18 minutes, or until golden brown. Transfer baking sheet to a wire rack and allow it to cool for 10 minutes. While scones are still hot, sprinkle again with coarse sugar for extra crunchiness.
• These scones are delicious either warm or at room temperature.
• Scones are best eaten the same day they are made, but they can be frozen for up to 1 month.

CHOCOLATE CHIP BANANA SCONES

Steps:

• Heat oven to 375°F (190°C). Line a large baking sheet with a silicone baking mat or parchment paper; set aside.
• In a large bowl, whisk together flour, sugar, baking powder and salt. Todd in the butter ensuring each piece is coated in flour. Using a pastry blender, cut the butter into the flour mixture until crumbly and no larger than the size of a small pea.
• In a small bowl, whisk together cream, mashed banana and vanilla. Add the wet ingredients to the flour mixture and stir until a tacky dough begins to form. It should not stick to your hands. Add chocolate chips and continue to mix a few more times.
• On a dry and floured surface, knead the dough about 7 to 10 times or until a ball of dough comes together. If the dough is sticky, sprinkle flour about a tablespoon at a time to where the dough no longer sticks to your hands. Divide the dough in half and form each part into a round at least 1 inch thick in the center. Transfer onto the prepared baking sheet. Using a bench scraper or a long knife, create 4 cuts from one side to the other, all the way through to the bottom of the dough. Do not separate the slices.
• Bake for 15-20 minutes until golden brown. Let scones cool completely or until just warm before re-cutting the slices and serving. ENJOY!

BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

BANANA CHOCOLATE CHIP SCONES

Steps:

• Preheat oven to 350°F
• Combine the first 5 ingredients in bowl.
• Cut in the butter until the size of peas.
• Add the yogurt or sour cream, egg yolk, bananas and chocolate chips.
• Combine into ball. Flour a surface and knead gently until it comes together.
• Grease a cookie sheet. Place ball in centre of sheet and pat down to form a disk, about 2 1/2 inches high (approx).
• Cut dough in half and then in half the other way (now you have 4 pieces. Now repeat again. So now you have 8 triangles.
• Pull trianges out from each other so they are not touching too much. This will give you lots of nice crust.
• Bake for about 20 minutes. Time depends on how thick you made the scones. To test for doneness -- check the centres where they touch. If firm, they should be done.
• For Chocolate Glaze:.
• When scones are done, put some mini choco chips on top of the scones. Leave for 5 minutes, then spread over top.
• OR.
• For Chocolate Cream Cheese:.
• Heat chocolate and cream until chocolate is melted.
• Cool to room temperature.
• Stir into whipped cream cheese.
• Serve along side scones. YUMMY!

BANANA NUT CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 400.
• In large mixing bowl,combine flour,sugar,baking powder& soda& salt.
• Cut in butter with a pastry blender until mixture resembles coarse meal,& set aside, In medium bowl,mix buttermilk,vanilla extract,egg whites& the banana.
• Add to dry mixture just until combined,blend in the chocolate chips.
• Place dough on lightly floured surface,& knead lightly.
• Spray large cookie sheet with cooking spray.
• Pat dough into a 9-inch circle on the cookie sheet.
• Sprinkle the nuts& brown sugar over dough,and gently press into dough.
• Cut dough into 12 slices.
• Bake 20 minutes.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
• Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
• Bake in preheated oven for 12 to 15 minutes.

CHOCOLATE SHORTBREAD SCONES WITH CARAMELIZED BANANAS

Steps:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• In a medium bowl, gently mix together the bananas, agave nectar, cinnamon, and salt until the bananas are completely coated.
• Spread the banana mixture over the prepared baking sheet. Bake the bananas on the center rack for 20 minutes. The edges of the banana slices will be crisp and golden brown. Remove from the oven. Let the bananas stand for 30 minutes, or until completely cool. (The bananas can be stored in an airtight container in the refrigerator for up to 1 week.)
• Line 2 baking sheets with parchment paper.
• In a small bowl, mix together the chocolate crumb and chocolate chips just until combined; set aside. In a medium bowl, whisk together the flour, cocoa powder, evaporated cane juice, baking powder, and salt. Add 1/2 cup oil, the vanilla, and the hot water and combine until a thick dough is formed. If the mixture seems too dry, fold additional water, 1 tablespoon at a time, into the batter until it is moist. Using a plastic spatula, gently fold the chocolate chip-crumb mix into the dough just until it appears marbled.
• Dust the counter generously with flour. Drag the dough through the flour until it is completely coated. Pat the dough gently until it is 1 inch thick, and, using a 3-inch round cookie cutter, make 12 scones. Arrange the scones on the prepared baking sheets with at least 1 inch between them. Brush each with the remaining 1/4 cup oil and sprinkle them with a pinch of evaporated cane juice. Bake the scones on the center rack for 18 minutes, rotating the sheets 180 degrees after 10 minutes. The finished scones will be crisp to the touch.
• Let the scones cool on the sheets for 30 minutes, or until completely cool. Cut each scone in half horizontally and spread 1 tablespoon vanilla frosting and a generous amount of the caramelized bananas on the bottom half. Replace the tops and dust with confectioners' sugar. Store the scones in an airtight container at room temperature for up to 2 days.