CLEAN CHOCOLATE CHIP BANANA BREAD SCONES

I've made this a couple of times now. First time I used a metal pan, took about 80 minutes. Second time I used a glass pan, took about 90 minutes. But, both times used 1/2 cup of raw sugar and 1/2 cup of Truvia. Also both times, I added about 1/2 cup of chopped walnuts and used 1/4 milk (mixture needed it). Also, I used organic eggs which are usually much smaller so I used 3 eggs instead of two.

Perhaps, that is why it took longer or maybe it's just my oven. Also, added one tablespoon of vanilla the second time and a teaspoon of ground cinnamon. I think the second time it was just a bit better than the first. Next time, I'm going to try to use 1/2 cup of coconut oil instead of a stick butter for a healthy fat option (did that previously with a packaged banana bread mix, and it was fine).

Clean Chocolate Chip Banana Bread Scones

INGRIDIENTS

1 ½ cups (180g) whole wheat or gluten-free* flour (measured correctly)
1 ½ tsp baking powder
1 tsp ground cinnamon
½ tsp salt
2 tbsp (28g) unsalted butter, cold and cubed
¼ cup (60g) plain nonfat Greek yogurt
¼ cup (65g) mashed banana (about 1 small)
3 tbsp (45mL) pure maple syrup
2 tbsp + 2 tsp (40mL) nonfat milk, divided
1 tsp vanilla extract
2 tbsp (28g) miniature chocolate chips, divided

INSTRUCTION

• Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Cut in the butter using a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Add the Greek yogurt, mashed banana, maple syrup, 2 tablespoons of milk, and vanilla extract. Stir until all of the flour is just incorporated. Fold in 1 ½ tablespoons of chocolate chips.
• Transfer the dough to the prepared baking sheet, and shape into a ¾”-tall circle using a spatula. Using a sharp knife, slice the dough circle into 8 wedges. Press the remaining chocolate chips into the tops, and brush the tops and sides with the remaining milk. Bake at 425°F for 17-20 minutes or until light golden around the edges and the center feels firm. Cool on the pan for 5 minutes before transferring to a wire rack.

Notes
For a gluten-free version, use the following gluten-free flour blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum.
White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.
Honey or agave may be substituted for the maple syrup.
Any milk may be substituted for the nonfat milk.

READ MORE >>>>>> Clean Chocolate Chip Banana Bread Scones @ amyshealthybaking.com

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