This recipe can also be found at Taylor Marsh!
Growing up many of us can recall fresh banana bread from the oven, the ones our mom or grandmother used to make.
My grandma enjoyed cars and architecture, and my mom isn’t much of a baker. So that smell never enveloped any house I grew up in.
Regardless I’ve always enjoyed baked goods with bananas, and this recipe builds upon that notion (and adds a hefty amount of chocolate chips), providing me with those warm scents I was so deprived of as a child.
Like the Cinnamon Peach Scones this combination is a tried and true favorite.
2 cups all purpose flour 3/4 cup of mashed bananas
1/2 cup packed brown sugar 1 large egg
2 teaspoons baking powder 2 tablespoons buttermilk
1/2 teaspoon baking soda 1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup unsalted butter, chilled & cut into cubes
1 cup of semi-sweet chocolate chips
*Preheat the oven to 400 degrees
*Butter a 10-inch-diameter circle in the center of a baking sheet
- In a large bowl stir together the flour, brown sugar, baking powder, baking soda and salt.
- Cut the butter into the flour mixture with a pastry blender. (A fork or two knives work as well.) Do this until the mixture resembles coarse crumbs.
- In a small bowl stir together the banana, vanilla, egg and buttermilk.
- Add the banana mixture to the flour, and mix. Stir in chocolate chips. (Don’t worry if the dough is sticky)
- Flour your hands and spread the dough into a (roughly) 8 1/2 inch circle on the prepared baking sheet.
- With a serrated knife cut into 8 wedges. Bake for 18-20 minutes. The scones will be lightly browned and a toothpick will come out clean when tested in the center of a scone. Re-cut as needed.