Because if you’re going for chocolate, you might as well really go for chocolate. These chocolate banana scones have plenty of cocoa powder and ground up bittersweet chocolate in the batter before being topped with a bittersweet chocolate glaze. And then, because that wasn’t enough, I made a peanut butter drizzle too! Layers of chocolate, peanut butter, and bananas. It’s all good.
Some recipes come out just right the first time I try them. Maybe they need a tweak or two, but they basically go from my brain to the pan and I’m done. Others take a little more work. This recipe took a little more work, but it was all worth it. And chocolate scones which don’t make the cut are still pretty darn tasty. 🙂
However, they weren’t chocolately enough!
Or they were fiddly to work with!
Cocoa powder only? Eh. Not near enough chocolate. Melted chocolate and peanut butter swirls? Way too soft and fiddly. Ground chocolate and peanut butter chunks? Not bad, but the peanut butter got lost, and it still tasted more like a muffin top than a scone. Cocoa, ground chocolate, peanut butter drizzle, along with ripe but not over soft bananas? Now, that’s a scone. Not too moist, not too sweet, batter you can work with, and plenty of chocolate flavor.
We’ve finished this batch of scones, to thumbs up all around, but I do have some moderately ripe bananas on my counter and the rest of the ingredients in my pantry and fridge. I may need to make another batch! They are a bit of an indulgence, but we all need one sometimes. And they are just the thing to enjoy on the porch with a cup of coffee. Or milk, as my daughter would choose.
They are also an excellent way to forget that we are entering week three without a proper fridge here at BitofBacon HQ. It is getting real old trying to fit food in my tiny beverage fridge and not be able to stock up on anything. I may need a scone. 🙂
– Happy Eating, Annemarie
Triple Chocolate Banana Scones
- 1/3 cup (1 1/2 oz) cocoa powder
- 4 oz bittersweet or semisweet chocolate, broken into chunks
- 1 2/3 cups (6 1/2 oz) all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 1/4 tsp table salt
- 6 tbsp unsalted butter, well chilled, cut into 1 inch cubes
- 3/4 cup buttermilk
- 1 tsp vanilla extract
- 2 large ripe but firm bananas, cut into 1/2 inch dice
- 2 oz bittersweet or semisweet chocolate, finely chopped
Peanut Butter Drizzle
- 1 tbsp coconut oil
- 4 tbsp all natural peanut butter
- 1 tsp agave syrup, or maple syrup
- Preheat oven to 375F.
- In the bowl of a food processor, pulse the cocoa powder and the chocolate until the chocolate is finely ground. If it starts to melt, stop and continue with the next step.
- Add the flour, sugar, baking soda, baking powder, and salt. Pulse to combine. Add the butter and pulse until the mixture has the texture of coarse breadcrumbs, about 10 1-second pulses. Add the buttermilk and vanilla, and pulse 4-5 times, or until the mixture has just come together.
- If the mixture doesn't want to become a ball, just scrape it out of the processor and give a few quick stirs by hand, adding a spoonful or two of buttermilk if need be. Then gently mix in the diced bananas. Pat the dough into a rough ball.
- Turn out the scone dough onto a well floured cutting board and liberally sprinkle the top with flour too. Flatten the dough into a circle about 1 inch thick, adding more flour if needed to keep the dough from sticking. Cut the scones into 8 wedges.
- Arrange the wedges on a baking sheet and bake the scones for 14-16 minutes, or until puffed and firm to the touch. Transfer the scones to a cooling rack to cool to room temperature.
- When the scones are cool, make the glaze and the drizzle.
For the glaze
- Gently melt the chocolate until it's smooth. Then pipe the melted chocolate over the scones using a squeeze bottle and a round piping tip or a plastic bag with the corner cut off.
For the drizzle
- In a medium saucepan, melt the coconut oil. Mix in the peanut butter and agave syrup and stir until the drizzle is smooth and runs off the spoon.
- Like the glaze, pipe the drizzle over the scones with a squeeze bottle and a round piping tip or a plastic bag with the corner cut off.