We got back home and sitting there on the counter in the kitchen was a couple of sad looking bananas. Way past their prime for peeling and eating, but well within the range of using them in banana bread. I decided to combine the two ideas ... Scones and Banana Bread while keeping it Paleo.
2 cups Almond Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1 teaspoon G round Cinnamon
1 teaspoon Vanilla Extract
2 tablespoons Honey
1 Very Ripe Banana, mashed
1,2 cup Chopped Pecans
Topping:
3 tablespoons Honey
1 teaspoon Ground Cinnamon
DIRECTIONS:1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1 teaspoon G round Cinnamon
1 teaspoon Vanilla Extract
2 tablespoons Honey
1 Very Ripe Banana, mashed
1,2 cup Chopped Pecans
Topping:
3 tablespoons Honey
1 teaspoon Ground Cinnamon
1. Preheat the oven to 350 degrees F. Line a
baking sheet with parchment paper or use a Silpat.
2. In a large mixing bowl, combine almond flour, salt, baking soda, and cinnamon.
3. Add vanilla and honey and mix well.
4. Fold in the bananas and pecans and mix again until everything comes together in one big massive ball of dough.
5. Place the dough on the baking sheet and flatten. I used my hands.
6. Bake for 16 - 18 minutes (depending on your oven).
2. In a large mixing bowl, combine almond flour, salt, baking soda, and cinnamon.
3. Add vanilla and honey and mix well.
4. Fold in the bananas and pecans and mix again until everything comes together in one big massive ball of dough.
5. Place the dough on the baking sheet and flatten. I used my hands.
6. Bake for 16 - 18 minutes (depending on your oven).
7. While the scones are baking, make the glaze.
8. Once they are golden brown remove them from the oven to cool. Using a serrated knife, cut into 8 equal pieces.
9. Combine the honey and cinnamon in a small bowl, whisking until smooth.
10. Drizzle the scones with the glaze.
Makes 8 scones.
