Roasted Banana Scones with Peanut Butter Glaze
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| Recipe Rating: | |
| Categories: | Other Breakfast, Sweet Breads |
| Collections: | 2012 Member's Choice, Breakfast In Bed |
| Keywords: | peanut, butter, scones, bananas |
| Serves: | 12 |
| Prep Time: | |
| Cook Time: |
Ingredients
| 3 medium | bananas, sliced |
| 2 Tbsp | melted butter |
| 2 Tbsp | light brown sugar |
| 2 c | all-purpose flour |
| 1 Tbsp | baking powder |
| 1/2 tsp | salt |
| 1/3 c | light brown sugar |
| 1/2 c | (1 stick) cold butter, cut into small pieces |
| 2 large | eggs |
| 1 c | ricotta cheese |
| 1 | egg, beaten |
| GLAZE | |
| 1/4 c | peanut butter |
| 2 Tbsp | butter |
| 1/2 c | powdered sugar |
| 1/4 tsp | vanilla |
| chopped peanuts, if desired | |
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Lorie RoachLightly SaltedBuckatunna, MS (pop. 12,652)lroachMember Since Apr 2011Lorie's Notes:
A delicious breakfast recipe using two of my favorite ingredients--bananas and peanut butter.
(See Lorie's Original Version of Recipe)Comments from the Test Kitchen:
What a perfect pairing of banana and peanut butter! Super yummy served with coffee or tea.
Directions
Preheat oven to 350 degrees. Place bananas in medium baking dish. Drizzle with 2 tablespoons melted butter and sprinkIncle with 2 tablespoons brown sugar and bake for 30 minutes, stirring occasionally, until bubbly and caramelized. Let cool.
Increase oven temperature to 375 degrees. Spray 2 large baking sheets with nonstick cooking spray. In a large mixing bowl, stir together flour, baking powder, salt, and 1/3 cup light brown sugar. Cut in butter, using fingertips or pastry cutter, until mixture resembles coarse crumbs.
In a medium bowl, beat together 2 eggs, the ricotta cheese, and the roasted bananas with a handmixer until mixed. Mixture will be lumpy.
Add banana mixture to the flour mixture and stir by hand until just combined
Drop dough into 12 equal mounds on baking sheets, spacing about 2 inches apart. Brush tops with the beaten egg. Bake 25-30 minutes or until golden brown.
About 5 minutes before scones come out of the oven, make the glaze. Place the peanut butter and 2 tablespoons butter in a small heavy saucepan over medium heat, stirring often until melted and smooth. Remove from heat and whisk in the powdered sugar and vanilla until smooth.
When scones come out of oven, place them on a wire rack over a baking sheet. Drizzle with the glaze. Sprinkle the tops with chopped peanuts if desired. 12 scones.
Comments
1-12 of 66 comments
Jill Hanses
jshanses
Apr 18, 2012
Okay, so they are out of the oven. My glaze was thick, but I just kind of frosted the scones with it! :0) I have to tell you that they turned out awesome, even with cottage cheese! I could also see adding chocolate in there somewhere! ;0) I'm bad! So good, Lorie!! Can't wait to try it with ricotta to see if it changes or enhances the flavor at all. I love how they turned out! Cut one in half to try it. But I need to now go back and eat the other half!
Joyce Bennett
Joyce0355
May 17, 2012
I tried these this morning. I have to say they taste great, but I was a little disappointd in the glaze. It looked great until I whisked in the powdered sugar. It just turned into a ball. Do you think the measurements of peanut butter and sugar may have been swapped? Other than that, they were great. (I just added a little more butter to it, and it made like a frosting)
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