Best Roasted Banana Scones With Peanut Butter Glaze Recipes

Peanut Butter Banana Scones image

Provided by Laura

Number Of Ingredients 14

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3 tablespoons chopped dry-roasted peanuts
5 tablespoons cold unsalted butter (cut into 1/4-inch cubes)
1/2 cup mashed banana
2 tablespoons peanut butter
1 cup heavy cream
1/3 cup powdered sugar
1 tablespoon milk
1 tablespoon creamy peanut butter

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, baking powder, sugar, salt, cinnamon, allspice and chopped peanuts. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the banana, peanut butter and heavy cream. Fold wet ingredients into dry ingredients and form the dough into a ball. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on the prepared baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before serving.
While the scones are cooling, make peanut butter glaze. In a small bowl whisk together powdered sugar, milk and peanut butter until smooth. Drizzle glaze over scones and serve.

Peanut Butter and Banana Scones image

Provided by hello

Categories Dessert

Time 40m

Yield 6 scones

Number Of Ingredients 12

275 g biscuit mix, gluten-free
1 teaspoon baking powder or 1 teaspoon bicarbonate of soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon vanilla extract
150 g bananas, mashed
50 g coconut sugar crystals
100 g peanut butter
1 egg
80 ml milk
115 g raspberry jam (optional)
2 tablespoons milk, for brushing

Steps:

In a bowl, whisk together all dry ingredients - flour, baking powder, xanthan gum, and salt.
In a separate bowl, beat together the wet ingredients - peanut butter, banana, egg, vanilla, milk, and sugar.
Add the dry mixture in to the wet.
Turn resulting dough on a lightly floured surface and knead.
Roll it to about 1/2" thick.
Cut it into individual rounds using a 2.5" cookie cutter.
Brush the tops with milk.
Bake for 20 minutes at 190C/375°F.
Allow to completely cool on a cooling rack.
Finally, if you want to sweeten the scones, then you can smother them with some delicious raspberry jam.

Nutrition Facts : Calories 342.3, Fat 17, SaturatedFat 4.3, Cholesterol 34.5, Sodium 718.8, Carbohydrate 39.2, Fiber 2.6, Sugar 10.1, Protein 9.8

Peanut Butter-Banana Scones image

Provided by ellie3763

Time 45m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 9

3 cups unbleached all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon coarse salt
3/4 cup peanut butter
2 eggs
1 teaspoon vanilla
3/4 cup evaporated milk, plus more for brushing the tops
1 cup about 2 chopped banana

Steps:

Preheat oven to 375°F Line a baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, and salt until thoroughly combined.
In a large bowl, beat together peanut butter, eggs, vanilla, and evaporated milk until evenly combined.
Add flour mixture and stir until just combined.
Stir in bananas.
Turn dough out onto a floured surface and knead it twice. Pat it into a 1-inch thick disk.
Use a 2 1/2 inch cutter to cut into rounds. Pat remaining scraps together, reroll, and cut out more. Transfer to a baking sheet and brush tops with evaporated milk.
Bake 20 minutes. Transfer to a cooling rack and allow to cool completely. Serve with strawberry jelly or marshmallow creme.

Nutrition Facts : Calories 289, Fat 10.5, SaturatedFat 2.7, Cholesterol 39.8, Sodium 312.6, Carbohydrate 40.6, Fiber 2.1, Sugar 12, Protein 9.5

Roasted Banana Scones with Peanut Butter Glaze image

Provided by Lorie Roach @lroach

Number Of Ingredients 17

3 medium bananas, sliced
2 tablespoon(s) melted butter
2 tablespoon(s) light brown sugar
2 cup(s) all-purpose flour
1 tablespoon(s) baking powder
1/2 teaspoon(s) salt
1/3 cup(s) light brown sugar
1/2 cup(s) (1 stick) cold butter, cut into small pieces
2 large eggs
1 cup(s) ricotta cheese
1 - egg, beaten
GLAZE
1/4 cup(s) peanut butter
2 tablespoon(s) butter
1/2 cup(s) powdered sugar
1/4 teaspoon(s) vanilla
- chopped peanuts, if desired

Steps:

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.
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.
In a medium bowl, beat together 2 eggs, the ricotta cheese, and the roasted bananas with a handmixer until mixed. Mixture will be lumpy.
Add banana mixture to the flour mixture and stir by hand until just combined
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.
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.
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.