This is a moist, light scone with fresh banana flavor! It’s easy to make and versatile. My family loves these scones, especially for breakfast. This is the perfect way to use up those bananas from the garden!
Place chopped banana into a small bowl, cover with pineapple juice, and let sit for 15 to 20 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicone liner.
Mix flour, baking soda, baking powder, and salt together in a small bowl.
Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until smooth; stir in yogurt.
Drain banana chunks and save juice for another use. Fold bananas into the yogurt mixture. Fold in the dry ingredients carefully until just mixed. Dump onto the prepared baking sheet and pat into a 9- to 10-inch circle. Cut the circle into 8 wedges using a dough scraper or large knife, but don’t separate them.
Bake in the preheated oven until browned and cooked through, about 15 minutes. Let cool for 5 to 10 minutes before serving.
Per Serving: 290 calories; protein 4g; carbohydrates 38.9g; fat 13.7g; cholesterol 16.8mg; sodium 271.2mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.