That's right. For me, the greener a banana the better. I know that banana bread is the go to use for overly ripe bananas but I wanted to try something a little different. T helped me find this recipe for banana chocolate chip scones. According to my Baking Illustrated book, scones should be more muffin like in texture than the dry American version that most of us are used to. These definitely were. They were delicious! They almost looked like chocolate chip cookies when they came out of the oven but they were not sweet like a cookie. The chocolate was a perfect accent to the banana. I would make these again in a heartbeat and I'm hoping to try more scone recipes soon.
2-1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 ripe bananas
1 cup light brown sugar, packed
1/2 cup canola oil
1/4 cup maple syrup
1-1/2 teaspoons vanilla extract
1/2 teaspoon baking powder
1 cup dark chocolate chips
1. Preheat over to 350 degrees.
2. In a medium bowl, combine flour, baking soda, and salt.
3. In a large bowl mash the bananas. Add brown sugar, canola oil, maple syrup, vanilla, and baking powder. Mix.
4. Stir in the dry ingredients until well mixed. Fold in the chocolate chips.
5. Spoon dough onto baking sheet (I tried to shape mine into triangles). Bake 15 to 20 minutes.
6. Remove from oven and allow to cool on cooling rack.
The light in T's apartment wasn't the greatest and my ISO was too low so these pictures are not the greatest. The scones however, were wonderful.
I'll be doing some marathon baking these next fews days because I, like usual, procrastinated and need more entries before this blog is due. I think next up will be a key lime pie, since I've been craving it. We'll see... I'm a little intimidated.
Until my next baking "adventure",
Laura Leigh
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