Tag Archives: banana

Banana Chocolate Chip Scones

When someone asks me what I would do if I had all the money and time in the world… several things come to mind.  First off, I love being a mom.  Trying to teach my kids how to be good people is the most important job in the world to me. But that is a job that will never go away, regardless of time or money!  So… next up is helping animals – I am extremely passionate about animals. I love rescuing animals (all 4 of my current pets were rescued) & teaching others to respect and love animals, and I love to show people how many ways there are to help animals, like eating vegan (hence my blog). I would love to operate an animal shelter and rescue/foster animals that need help.  Another thing I love and completely lose myself in is producing art, but it seems (at the moment) I have less time for that now that I am chasing down two little kids!  And last, but certainly not least,  I LOVE to bake!  Cookies, muffins, scones, bread… I definitely feel I am more of a “baker” than a “chef”.  And not only does my baking come from the heart, but it also helps (in a small but important way) bring my love of animals to the table – no pun intended!! I love to produce yummy things from the oven and simultaneously introduce people to the joys of baking without using animals as ingredients 🙂

That being said, I would love to share with you one of my most favorite breakfast scones recipe. No one can deny the goodness of the combination of bananas and chocolate.  (And yes, you can easily find vegan chocolate chips – and I’m not talking about carob chips, which I personally don’t care for.)

Here's one of my favorite kinds of vegan chocolate chips! These chocolate chips are tiny, cute & delicious!

I also find that using part whole wheat pastry flour gives a fluffy end result that wouldn’t turn out the same if you used only white flour. Mmmm. I just pulled mine out of the oven and they smell so good I can barely wait for them to cool for 5 minutes!!

Banana Chocolate Chip Scones

  • 1 1/4 cup whole wheat pastry flour
  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/3 cup canola oil
  • 1  1/2 cups chopped bananas (or about 2 small bananas)
  • 1/2 cup vegan chocolate chips
  • <1/3 cup maple syrup
  • 6-7 Tbsp soymilk
  • capful of cider apple vinegar (about >1 tsp)

1) Mix both flours, salt, baking soda, baking powder in a large bowl.  Mix well.

2) Cut in 1/3 cup canola oil with a fork and crumble well to eliminate all balls of oil.  Start with a fork and then use your hands if you wish.

3) Mix in the fruit / chocolate chips

4) In measuring cup, measure the maple syrup, soymilk & vinegar.  The liquids should measure (total) just at 3/4 cup. Whisk them together well, then pour the liquids into the dry mix and fold until it is just mixed.  It may take a minute, just keep folding it over and over from all directions until all the flour is mixed in and no big patches of flour are present.  The batter will be thick.

Measuring out the liquids... be sure to whisk it together well before adding it to the bowl!

5)  Scoop by using a 1/2 cup measuring cup onto a parchment covered baking sheet.  When I do it this way, I get 7 scones.  Press them down slightly in the middle  (they will spread a little tiny bit in the oven).

6)  Bake at 400 for about 12 minutes until bottoms & sides are lightly browned.

Bake until golden brown & yummy looking!

If you ask me, nothing goes better with a delicious chocolate chip scone than some delicious coffee in a Cookie Monster mug!

Variations: You can replace the chocolate chips with nuts, or add nuts to the batter as well.  You could also use strawberries instead of bananas, though I have never done that with this recipe.  I have another recipe I prefer for strawberry/chocolate chip scones with walnuts, which I will probably share another time!

Best Banana Bread

I dont know about your kids, but my kids LOVE banana bread!  This is THE perfect way to use those bananas that are turning brown! The riper the bananas the sweeter the bread! If you are looking for a quick healthy take along snack, this bread is the one! If you are looking for something to bring to a get together, this bread is sure to please both kids and adults! (Want another reason to love it? It freezes well!)

This recipe took shape as I was looking for a way to make a really nice moist bread… I decided to try using silken tofu, which gave it the nice fluffy moist texture I was going for and also some protein! 🙂 And by adding a handful (or more) of chopped walnuts, you also get some of your omega-3’s for the day! Mmmmm! Can I please have some more?!

Banana Bread (makes one regular sized loaf)

Mix in a bowl:

  • 1 3/4 cup bread flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 cup chopped walnuts (set aside to fold in last)

Blend in food processor:

  • 2 ripe bananas
  • 5 Tbsp soymilk
  • 1 tsp vanilla extract
  • about 1/2 block firm or xtra firm silken tofu (*see note about silken tofu) … I usually use slightly more than 1/2 the block
  • 2/3 cup raw sugar
  • 1/4 cup canola oil

Preheat oven to 350 F. Pour wet ingredients into center of dry ingredients and stir until just mixed. You dont want to overmix nor do you want a pocket of flour hiding in there, so mix it until you feel good about it. (No whisking allowed!) Fold in the walnuts and pour the batter into a lightly oiled (or sprayed with non-stick spray) 9″ loaf pan. Bake 45-55 minutes until golden brown. Let it cool in the pan for 10-15 minutes and then place on wire rack to cool some more.

*I like to use the Mori-Nu Silken tofu. It is in a vacumm sealed box that can be kept at room temperature so it wont be found with the refrigerated tofu. They store it in the aisle with the asian foods at my local health food store. There are different kinds (soft, firm, extra firm) and for this bread I like either firm or xtra firm. In your average grocery store it will most likely be found in the “health” section.

I have never tried this recipe with all purpose flour, so give it a shot if you dare, though I strongly recommend following my recipe for the best results. I really like the texture and nutritional content of the bread flour (the kind I get is in bulk and is labeled “unbleached bread flour” and has a slightly brown speckled coloring to it). This is not pure whole wheat bread flour, which is much heavier & grainier. Regular bread flour should be available at all grocery stores.