Roasted Banana Scones With Peanut Butter Glaze Recipes

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PEANUT BUTTER BANANA SCONES



Peanut Butter Banana Scones image

Provided by Laura

Categories     Baking     Breakfast & Brunch     Desserts

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 tablespoons chopped dry-roasted peanuts
5 tablespoons cold unsalted butter (cut into 1/4-inch cubes)
1/2 cup mashed banana
2 tablespoons peanut butter
1 cup heavy cream
1/3 cup powdered sugar
1 tablespoon milk
1 tablespoon creamy peanut butter

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 BACON SCONES



Peanut Butter and Bacon Scones image

Traditional buttermilk scones get a sweet and savory upgrade with the addition of peanut butter, bacon and sweet glaze.

Provided by Food Network Kitchen

Time 40m

Yield 8 scones

Number Of Ingredients 9

4 strips bacon, roughly chopped (about 4 ounces)
4 cups all-purpose flour (see Cook's Note)
6 tablespoons confectioners' sugar
1 teaspoon baking soda
3/4 teaspoons fine salt
1 1/2 cups buttermilk
1/4 cup smooth peanut butter
2 tablespoons milk
1/2 cup dry-roasted peanuts, chopped

Steps:

  • Position a rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment.
  • Cook the bacon in a large skillet over medium heat until crispy, stirring occasionally, about 10 minutes. Remove from the skillet onto a paper towel-lined plate. Strain the bacon drippings and reserve.
  • Whisk the flour, 2 tablespoons of the confectioners' sugar, baking soda and salt together in a large bowl. Whisk the buttermilk, peanut butter and 1 tablespoon bacon fat in a medium bowl until smooth. Add the chopped bacon.
  • Add the buttermilk mixture to the flour mixture and quickly mix with a rubber spatula to form a shaggy dough. Turn the dough out onto a clean work surface and pat into a circle, about 9-inches wide. Cut into 8 wedges. Evenly space the wedges on the prepared baking sheet.
  • Combine 1 teaspoon of the bacon drippings with the milk and remaining 4 tablespoons confectioners' sugar in a small bowl. Brush some the glaze on top of each scone (there will be some left). Sprinkle with the chopped peanuts. Bake until the tops of scones are lightly golden, about 15 minutes. Transfer to a rack and brush or drizzle with the remaining glaze while they cool. Serve warm or at room temperature.

ROASTED BANANA AND PEANUT BUTTER CUPCAKES



Roasted Banana and Peanut Butter Cupcakes image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 14

2 medium, ripe bananas
1 large egg
1/2 cup refined coconut oil, warmed and cooled slightly
3/4 cup coconut sugar
1/2 cup creamy unsweetened peanut butter
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 cup blanched almond flour
1/2 cup oat flour
2 teaspoons baking soda
1/4 cup unsweetened almond milk
1/2 cup semisweet chocolate chips
2 tablespoons creamy unsweetened peanut butter
1 teaspoon refined coconut oil

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
  • For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
  • Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
  • Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
  • For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.

PEANUT BUTTER-BANANA SCONES



Peanut Butter-Banana Scones image

from "bake at 350" - http://bakeat350.blogspot.com/2010/07/easy-peanut-butter-banana-scones-and.html

Provided by ellie3763

Categories     Quick Breads

Time 45m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 9

3 cups unbleached all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon coarse salt
3/4 cup peanut butter
2 eggs
1 teaspoon vanilla
3/4 cup evaporated milk, plus more for brushing the tops
1 cup about 2 chopped banana

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.

Nutrition Facts : Calories 289, Fat 10.5, SaturatedFat 2.7, Cholesterol 39.8, Sodium 312.6, Carbohydrate 40.6, Fiber 2.1, Sugar 12, Protein 9.5

BANANA-NUT SCONES



Banana-Nut Scones image

Fluffy banana-nut scones loaded with walnuts and cinnamon!

Provided by matti

Categories     Scones

Time 50m

Yield 11

Number Of Ingredients 14

2 medium bananas
½ cup brown sugar
¼ cup Greek yogurt
1 large egg
1 teaspoon vanilla extract
3 teaspoons ground cinnamon
2 ½ teaspoons baking powder
½ teaspoon salt
2 ½ cups all-purpose flour
5 tablespoons unsalted butter, chilled
1 cup chopped walnuts, or more to taste
⅓ cup maple syrup
2 tablespoons unsalted butter
1 cup confectioners' sugar, sifted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
  • Place bananas in a large bowl; beat with an electric mixer until mashed. Add brown sugar, yogurt, egg, and vanilla, beating until smooth. Add cinnamon, baking powder, and salt, beating to combine. Add flour, 1 cup at a time, beating just until combined after each addition. Do not overmix.
  • Grate chilled butter into batter using a cheese grater. Beat to combine. Fold in walnuts using a rubber spatula. Drop batter by generous 1/4 cupfuls onto the prepared cookie sheet.
  • Bake in the preheated oven until edges and tops of scones are golden and a toothpick inserted in the center of a scone comes out with only crumbs, 17 to 20 minutes.
  • When scones have a few minutes left in the oven, combine maple syrup and butter for glaze in a small saucepan over medium heat. Cook until butter melts completely; do not boil. Remove from heat. Add just enough confectioners' sugar, whisking in a small amount at a time, to reach desired consistency for glaze.
  • Drizzle glaze over scones using a spoon or whisk.

Nutrition Facts : Calories 379.8 calories, Carbohydrate 56.7 g, Cholesterol 37.4 mg, Fat 15.6 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 5.7 g, Sodium 231.7 mg, Sugar 29.8 g

BUTTERMILK BANANA SCONES WITH PRALINE GLAZE



Buttermilk Banana Scones with Praline Glaze image

The British may argue about whether or not these are authentic scones, but I'll bet they won't argue about this: They are delicious! Crunchy, slightly sweet scones made with buttermilk and bits of banana are drizzled with a fabulous praline glaze. They really need no embellishment, though feel free to add some whipped cream, if you must!

Provided by Bibi

Time 45m

Yield 10

Number Of Ingredients 17

2 ½ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, cut into small pieces
½ cup buttermilk
1 large egg
½ teaspoon vanilla extract
1 ½ cups finely chopped bananas
1 tablespoon unsalted butter, melted
½ cup unsalted butter
½ cup brown sugar
¼ cup buttermilk
¼ teaspoon salt
¾ cup chopped pecans

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Cut in butter pieces with a pastry knife or 2 knives until there are no large pieces and the mixture begins to look like coarse meal.
  • Combine buttermilk, egg, and vanilla in a separate bowl; stir until well blended. Add buttermilk mixture to dry mixture and stir to combine, about 30 seconds. Add chopped banana and stir until mixture is just beginning to come together. Turn out everything onto a floured work surface.
  • Using a very light touch and floured fingers, gently push the dough together and mold it into a ball. With a bench scraper or large spatula, move dough ball to the parchment-lined baking sheet.
  • Gently press dough into a large circle, about 12 inches across and 3/4 inch thick. Using the bench scraper or a sharp knife, cut the dough circle into 10 equal slices. Press downward with the bench scraper or knife, lifting and pressing down, as you work your way across the circle. Do not drag to cut, or the edges will seal and spoil the rise. Brush top of the dough with melted butter.
  • Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes.
  • While the scones are baking, melt butter for glaze in a small saucepan over medium heat. Add brown sugar and stir to combine. Stir in buttermilk and salt and bring to a boil. Boil for 1 minute, then stir in chopped pecans. Boil, stirring frequently for 1 more minute. Remove from the stove and allow to cool slightly.
  • Drizzle glaze over warm scones and serve immediately.

Nutrition Facts : Calories 469.6 calories, Carbohydrate 54.8 g, Cholesterol 71.2 mg, Fat 26.5 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 13.2 g, Sodium 515.6 mg, Sugar 26.2 g

CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE



Chocolate Chip Scones With Peanut Butter Glaze image

These are fabulous! This one came from a "the farmgirl's dabbles" blog. They're super quick and the flavor is out of this world. Chocolate and peanut butter???!!!??? YUM!

Provided by Realtor by day

Categories     Scones

Time 23m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, cold & cut into 1/2-inch pieces
3/4 cup semi-sweet chocolate chips (I like Guittard brand.)
1/2 cup buttermilk (Use buttermilk only, do not substitute.)
1 large egg, lightly beaten
1 teaspoon vanilla
1 tablespoon milk
3/4 cup sifted powdered sugar
2 tablespoons milk
2 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

Steps:

  • for the chocolate chip scones:
  • Preheat oven to 425°. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
  • With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, vanilla and egg. Stir just until combined, taking care to not overmix.
  • Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2'' apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.
  • for the peanut butter glaze:
  • After removing the scones from the oven, prepare the glaze. In a glass measuring cup, whisk together all glaze ingredients until smooth. When the scones are mostly cooled (they can be slightly warm yet), drizzle the peanut butter glaze over the scones. I put this in the microwave for 30 seconds 2 or 3 times to help it smooth out nicely.
  • I believe scones are always best the day they are baked. But this recipe does allow for some advance prep. The unbaked dough freezes really well, enabling you to store the unbaked scones in your freezer and bake them up fresh when desired. Just cut the dough into wedges, place them on a tray in the freezer for an hour and then transfer the frozen wedges to a plastic freezer bag. On the day you want to bake them, take them directly from freezer to baking sheet lined with parchment paper (do not thaw first) and brush with milk. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes onto the regular baking time.

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