roasted banana scones with peanut butter glaze

(17)
Blue Ribbon Recipe by
Lorie Roach
Buckatunna, MS

A delicious breakfast recipe using two of my favorite ingredients - bananas and peanut butter.

Blue Ribbon Recipe

What a perfect pairing of banana and peanut butter! These are not your traditional scones. We'd almost call them breakfast cookies. Light, fluffy, and slightly sweet, they have more of a banana bread texture. The peanut butter glaze adds a nice touch of sweetness. Perfect for breakfast, brunch, or a light dessert with a cup of coffee or tea.

— The Test Kitchen @kitchencrew
(17)
yield 12
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For roasted banana scones with peanut butter glaze

  • 3 md
    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
    cold butter, cut into small pieces (1 stick)
  • 2 lg
    eggs
  • 1 c
    ricotta cheese
  • 1 lg
    egg, beaten
  • GLAZE
  • 1/4 c
    peanut butter
  • 2 Tbsp
    butter
  • 1/2 c
    powdered sugar
  • 1/4 tsp
    vanilla extract
  • chopped peanuts, if desired

How To Make roasted banana scones with peanut butter glaze

Test Kitchen Tips
Quantity of scones will vary based on their size. We were able to make 19 scones.
  • Add sliced bananas, butter, and brown sugar to a baking dish.
    1
    Preheat oven to 350 degrees F. Place bananas in a medium baking dish. Drizzle with 2 Tbsp melted butter, and sprinkle with 2 Tbsp brown sugar.
  • Bake until the bananas caramelize.
    2
    Bake for 30 minutes, stirring occasionally, until bubbly and caramelized.
  • Let cool.
    3
    Let cool.
  • Cut butter into flour, baking powder, salt, and brown sugar.
    4
    Increase oven temperature to 375 degrees F. 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 a pastry cutter, until the mixture resembles coarse crumbs.
  • Mix eggs, ricotta cheese, and roasted bananas in a bowl.
    5
    In a medium bowl, beat together 2 eggs, ricotta cheese, and roasted bananas with a hand mixer until mixed. The mixture will be lumpy.
  • Add banana mixture to the flour mixture.
    6
    Add banana mixture to the flour mixture and stir by hand until just combined.
  • Drop by mounds onto prepared baking sheets.
    7
    Drop dough into 12 equal mounds on baking sheets, spacing about 2 inches apart.
  • Brush with a beaten egg and bake.
    8
    Brush the tops with the beaten egg. Bake for 25-30 minutes or until golden brown.
  • For the glaze combine peanut butter, butter, powdered sugar, and vanilla extract.
    9
    About 5 minutes before the scones come out of the oven make the glaze. Place the peanut butter and 2 Tbsp 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.
  • Place scones on a wire rack over a baking sheet.
    10
    When scones come out of the oven, place them on a wire rack over a baking sheet.
  • Drizzle with glaze and sprinkle with chopped nuts.
    11
    Drizzle with the glaze. Sprinkle the tops with chopped peanuts if desired.
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