Change it Up…….
The time of year has come when it takes about 3 hours for a banana to ripen here in Georgia. I try to find the greenest bananas I can at the store just to be sure they won’t be over ripe in 24 hours. My husband and kids go through 7-10 bananas a day. Yes, you read that right. But my husband likes them almost completely green, my son likes his partially green, and my daughter likes her a perfect yellow. Even with this variety and going to the store just to buy bananas every other day, there are always a few that turn faster then the rest and need to be dealt with.
I can’t lie, I can only eat so much banana bread and smoothies, or “nice cream”, my family isn’t the kind that will eat banana pancakes, or waffles, so when this last batch turned on me I had to figure out something different. Something that my kids would actually like. Have I ever mentioned that they are pretty picky? I’m not going to lie, when I created this recipe I was pretty sure that I would be the only one that would like it. Thankfully…. I was wrong. Hubby didn’t get a chance to try them, and the littlest little was not about to eat something she didn’t recognize, but my son loves them!
These scones will be, hands down, the easiest scones you will ever make. Granted, they probably aren’t as versatile as your average scone, but they are so worth it. They really only consist of three MAIN ingredients….
White Wheat Flour
And as a bonus, you get to learn how to make your own powdered sugar using Sugar 2.0 and corn starch and by adding Maple 2.0 to it you have a topping similar to our beloved childhood maple bars. Well, at least I had an infatuation with maple bars as a kid. Was it just me? Anywho… now you can have your maple and eat it too with 1/3 of the sugar and added fiber. Seriously… how can you go wrong with that? (Pssst you don’t even need to frost them if you don’t want to. My son likes them plain as well, but I’m a sucker for a bit of glaze.) Skip boring banana bread, whip up a super easy batch of scones, sit back, relax, and enjoy!
How do you use your over ripe bananas?
Maple Banana Scones
By Angie Gouchenour
½ cup mashed banana (The riper the better. Approximately 1 medium banana)
3 Tablespoons Maple 2.0
1 teaspoon vanilla flavoring
1 teaspoon baking powder
Pinch of salt
1 ½ cups white wheat flour
¼ cup Sugar 2.0
2 teaspoons non-gmo corn starch
2 teaspoons Maple 2.0
Preheat the oven to 400’f
In a medium bowl combine the mashed banana, Maple 2.0, vanilla, baking powder, and salt
Add the flour a ½ cup at a time until it comes together in a dough
Dump the dough onto a lightly floured surface and form it into a rounded mound
Pat the dough out in a circle about 1 inch thick
Cut into 8 triangles just like you would pizza
Place the triangles on a parchment covered cookie sheet with a little bit of space between each one
Bake in the preheated oven for 12 minutes
Remove and allow to completely cool
NOTE: Do NOT frost until right before you are ready to serve
To make the frosting/glaze combine the Sugar 2.0 and corn starch in a coffee grinder and grind into a fine powder… this is powdered sugar
Dump the powdered sugar into a small bowl and add the Maple 2.0 and stir until it creates a really thick frosting
Spread the frosting on the scones that you are ready to serve
NOTE: It will be thick, but only coat the top, within a few minutes it will turn into a sticky glaze and run
If you have leftovers, store them in a sealed container in the fridge. The glaze will run, but it will be like sticky buns with the top and bottom glazed.