Real Recipes From Real Home Cooks ®

roasted banana scones with peanut butter glaze

★★★★☆ 17
a 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! Super yummy served with coffee or tea.

— The Test Kitchen @kitchencrew
★★★★☆ 17
serves 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
  • 1/3 c
    light brown sugar
  • 1/2 c
    (1 stick) cold butter, cut into small pieces
  • 2 lg
  • 1 c
    ricotta cheese
  • 1
    egg, beaten
  • 1/4 c
    peanut butter
  • 2 Tbsp
  • 1/2 c
    powdered sugar
  • 1/4 tsp
  • chopped peanuts, if desired

How To Make roasted banana scones with peanut butter glaze

  • 1
    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.
  • 2
    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.
  • 3
    In a medium bowl, beat together 2 eggs, the ricotta cheese, and the roasted bananas with a handmixer until mixed. Mixture will be lumpy.
  • 4
    Add banana mixture to the flour mixture and stir by hand until just combined
  • 5
    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.
  • 6
    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.
  • Roasted Banana-Ricotta Scones with Peanut Butter Glaze
    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.