This Banana Scone Cake is like a giant scone to share. Loaded with walnut pieces and black chocolate chunks, everyone will love it! Besides, it is lactose-intolerant friendly.Jump to Recipe
You may not know, but Scones are my weakness (or strength?) and I still have loads of Scones’ recipes to share. I make one new recipe a week for weeks now, without planning it…so great. So, if one recipe is not for you, maybe the next will!
This recipe is a derivation from my Banana Scones (recipe incoming). I was invited at my family house for a relaxed coffee time after everyone had worked out and I wanted something healthy but still really enjoyable, of course. This choice is more for the others than for me, because I know I always bake or make things that I don’t load with sugar/butter or fat (but I still often use them) so I am not ‘worried’. My family –you don’t know when- sometimes are a bit picky and doesn’t always believe me when I say my recipes are ‘light’, ‘low-carb’, healthy or simply not an overkill.
3 ripe bananas were waiting to be used before they end up in the trash (and that’s a “no no” for me) and a killer recipe to adapt. I made this baby in no time and was ready to wrap it and bring in home (it was still hot when we ate it). I made 4 big servings of it but you can ea-si-ly make 8. This recipe is for 8 medium servings.
I made a quick mix of yogurt and one teaspoon of cocoa powder to pair with it, and this was reaaaaally good. My brother ate it in no time (working-out gets you hungry!) and my sister “stole” the last one to toast it the day after. Well, it was a good day 😉
You may have got it, this Banana Scone Cake is:
Easy to Make
Milk and Cream free
I don’t want to sound harsh but…Run to your kitchen and make it! 😉
This Banana Scone Cake is like a giant scone to share. Loaded with walnut pieces and black chocolate chunks, everyone will love it! Besides, it is lactose-intolerant friendly: no milk or cream. Easy to throw in minutes, you will remove it from the oven in no time.
- 300 g all-purpose flour 2 cups + 3 tbsp
- 1 tsp baking powder
- 15 g brown sugar 2 tbsp
- 1/2 tsp cinnamon optional
- 60 g butter -cold and in little chunks- a large 1/4 cup
- 3 ripe bananas -ripe or very ripe- mashed
- 28 g walnuts -chopped- 1 ounce
- 56 g dark chocolate -chopped- 2 ounces
Preheat the oven at 420°F (220°C) and grease a silicon mat or line a parchment paper in a baking mat
In a large bowl, mix the flour, baking powder, brown sugar and cinnamon if using.
With a pastry cutter or with your hands, crumble the butter in the flour mixture: it is okay if there's still little chunks of butter when you are finished.
Fold in the bananas (mashed) and mix with a rubber spatula until well incorporated. Add the walnuts and the chocolate while you're mixing.
Do not overmix.
In a floured surface or directly (like me) in your parchment paper with either flour or granulated sugar, roll your dough into a rectangle by flatten with your floured hands (no need to be perfect of course).
Fold the widths and then the lengths; Flatten with your hands and turn back your dough (pretty face up!). Form a round shape with your hands. Add flour if needed but I didn't.
Cut into 8 triangles but without separating. You can sprinkle with some light brown sugar if you want.
Bake for about 20 minutes or until light brown. Enjoy your scone warm or totally cooled.
* You can make 4 large servings. Calories will be 360.