I love the flavor of bananas. It has been a lifelong obsession. Banana Runts are my favorite. I also love banana Laffy Taffy. I even love the banana flavored Circus Peanuts despite their kind of squishy texture. Bananas and chocolate are yet another perfect pair, which brings us to our recipe today.
Scones have always been a weird baking conundrum for me. No matter what I did, they ended up being dry and never sweet enough. The other day, it dawned on me that substituting brown sugar for granulated sugar would help. This, in combination with the mashed bananas, would make the scones more moist and sweeter. My finishing touches included some warm spices (cinnamon and nutmeg) and mini chocolate chips.
Start by mixing all the dry ingredients in a large bowl: flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt.
Add butter and use fingers to blend butter into the dry ingredients.
Mix vanilla into the mashed bananas.
Make a well in the dry ingredients and add the banana mixture and heavy cream.
Mix until all the ingredients are incorporated, the batter will be very wet.
The batter is quite moist and a little hard to work with, however the end product is also very moist and tasty.
Flour a cutting board and scoop out half the dough. Form into a disk and cut into 8 scones. Place scones onto cookie sheets, repeat with second half.
Bake at 425°F for 12-15 minutes.