I made these golden quickbreads several weeks ago when I noticed a blackening banana hiding in our cupboard. Too small for a loaf of banana bread, which I felt tired of anyway, I decided to turn it into scones. I’d never had a banana scone before, so I wasn’t sure what to expect, but I mashed the fruit to a pulp and mixed it with some heavy cream for the liquid portion of the recipe. I used brown sugar instead of the usual white, some whole grain flour for nuttiness, added toasted pecans for texture, and, feeling risqué, splashed in a slug of dark rum for added flavor.
I made these scones mini sized, just for cheek, and, while I usually prefer my scones toasted with a bit of creme fraiche and a mug of tea, they made a charming little take-anywhere snack just as they were.
Rum soaked golden raisins or currants would be a nice addition, as would chopped, bittersweet chocolate. Try adding orange zest, cinnamon, cardamom or minced, candied ginger to switch em up. I plan to make these again and again as a handy way of using up that last banana that always seems to get away; until I tire of them, of course.
Mash the banana in a one-cup measure. Add the rum, then enough cream to make 1 cup total liquid. Stir to combine.
Add the liquid to the flour mixture, folding gently until the mixture just starts to clump together.
Turn out onto a lightly floured surface and pat into a 3/4 – 1 inch high square. Cut into 12 bars.
Place the scones on the sheet pans, brush the tops with the cream and sprinkle with the sugar. Press a pecan half into the top of each.
Bake, rotating the scones once, until puffed and golden, 15-20 minutes. Cool.
The scones will keep in an airtight container for a few days, or you can freeze them, tightly wrapped, for up to a couple months.