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.
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.