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.
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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
Super-Quick
Healthy
Milk and Cream free
Low-Carb
Delicious.
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.
Ingredients
- 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
Instructions
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Preheat the oven at 420°F (220°C) and grease a silicon mat or line a parchment paper in a baking mat
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In a large bowl, mix the flour, baking powder, brown sugar and cinnamon if using.
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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.
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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.
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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).
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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.
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Cut into 8 triangles but without separating. You can sprinkle with some light brown sugar if you want.
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Bake for about 20 minutes or until light brown. Enjoy your scone warm or totally cooled.
Recipe Notes
* You can make 4 large servings. Calories will be 360.
