Who doesn’t love banana bread? Or scones? However you say the latter, combined they are still delicious. It is as if a slice of banana bread and a scone had a baby. It gets even better though, because these scones are wholemeal, contain just 157kcal per scone, an have a delicate banana-cinnamon flavour that says “banana bread”, but is combined with a crisp topping that says “scone”. They also contain no added sugar and use ingredients that may already be present in your pantry, or can be purchased cheaply at any supermarket.
I loved tucking into one of these for breakfast, but you could also serve them up for a lunch, afternoon tea, or even for a dessert (I would opt for a hot scone with a scoop of vanilla or natural frozen yoghurt, or ice cream). For breakfast, as you can see on the top right, I had a scone with peanut butter melting into it, fresh fruit, and Greek yoghurt- kept me full through till lunch time.
My family also enjoyed these for breakfast; peanut butter and banana, mashed banana and cinnamon, or just a little layer of sunflower or olive oil spread also proved popular on a warm banana bread scone. Admittedly, the last of these options allows the flavours present in the scone to shine through best. (NOTE: having now tried all these toppings, I highly recommend the latter on a scone warmed for about 10-20 seconds. I feel as if I’m betraying my peanut butter saying that, but trust me it’s the only way to go!)
Remember to check out my instagram (healthy_not_hungry) for more food pictures and inspiration!
With that said, lets get to the recipe….
Ingredients (serves 8):
- 200g wholemeal flour
- 100ml semi skimmed milk
- 1/2tbsp runny honey (if you prefer your food a little sweeter then add 1tbsp- I’m not big on sweet food, but this recipe could definitely take it!)
- 2 medium/large bananas, ripe (so they look like the Dalmatian of the banana world- covered in black spots and splodges)
- 1 1/2tsp cinnamon
- 1/2tsp vanilla
- 2tsp baking powder
- 50g stork
- 2tbsp oats
- Preheat the oven to 220*c (210*c in fan ovens). Grease a baking sheet and set to one side.
- In a large bowl mix the baking powder and the flour. Chop the stork (the fat) into cubes and then rub into the flour, until the mixture resembles fine bread crumbs.
- Mash the banana until the majority is smooth, but there is still some chunks remaining. Add the banana, honey, and vanilla to the flour mixture. Stir until incorporated.
- Now, add the milk and bring the mix together to form a soft, batter like consistency.
- Add 1 1/2tbsp of the oats and stir until well incorporated.
- This is the bit that’s more like a banana bread than a traditional scone: you aren’t going to be able to knead the dough because it actually resembles a batter. Instead dollop it onto your prepared tray, and use a spoon to shape into a circle 1/2 inch thick. Mark the mixture into eight wedges.
- Sprinkle the top of the scone with the remaining oats and place into the preheated oven for 15-18 minutes, until risen and golden brown on top.
- Transfer the scone, on its baking sheet, to a wire rack to cool for around 10 minutes. After this time use a palette knife to remove it from the baking sheet. You can either dig in now, or leave the scone to cool completely before wrapping in greaseproof and storing in an air tight tub.
- It should keep for approximately 2-3 days, but in any case I highly recommend throwing your wedge of scone into the microwave for 10-20 seconds, or toasting it lightly under the grill, for the best texture and flavour!