roasted banana scones with peanut butter glaze
(17)
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
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3 mdbananas, sliced
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2 Tbspmelted butter
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2 Tbsplight brown sugar
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2 call-purpose flour
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1 Tbspbaking powder
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1/2 tspsalt
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1/3 clight brown sugar
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1/2 ccold butter, cut into small pieces (1 stick)
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2 lgeggs
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1 cricotta cheese
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1 lgegg, beaten
- GLAZE
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1/4 cpeanut butter
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2 Tbspbutter
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1/2 cpowdered sugar
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1/4 tspvanilla extract
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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.
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1Preheat 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.
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2Bake for 30 minutes, stirring occasionally, until bubbly and caramelized.
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3Let cool.
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4Increase 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.
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5In a medium bowl, beat together 2 eggs, ricotta cheese, and roasted bananas with a hand mixer until mixed. The mixture will be lumpy.
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6Add banana mixture to the flour mixture and stir by hand until just combined.
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7Drop dough into 12 equal mounds on baking sheets, spacing about 2 inches apart.
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8Brush the tops with the beaten egg. Bake for 25-30 minutes or until golden brown.
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9About 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.
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10When scones come out of the oven, place them on a wire rack over a baking sheet.
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11Drizzle with the glaze. Sprinkle the tops with chopped peanuts if desired.
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