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“Kitchen Sink” Scones: Banana Bread with Chocolate Chips, Coconut, and Eggnog Glaze

Posted on March 29, 2015 by Angela B.

Banana bread is a tradition in my family, I suppose, insofar as it was a popular thing to do with bananas that had gotten a little bit too ripe. But an even more relevant family tradition for this post is that of efficiently using up the “last little bit” of things. My mom, the driving force behind this, has been known to do scandalous things like mixing the last half- bowl of boxes of Cheerios and Honey Bunches of Oats together in the same bowl, and other things that make young children gasp in horror.

I had a lot of last-little-bits of things from various recent baking projects, and I wanted to make scones, so this recipe was born. I had leftover mini chocolate chips from these adorable snowmen; coconut left from making these tasty, gluten-free cookies; and frosting left from several batches of these holiday cookies, which were a huge hit – I highly recommend them. And, of course, I had some bananas that needed some love.

The result could have been disjointed and too busy, flavor-wise, but it actually all came together very nicely. Sometimes baking with what you have on hand is the best route to an exciting new culinary discovery!

The Original:

Classic banana bread – simple, tasty comfort food.

The Re-Interpretation:

Banana bread scones with chocolate chips and coconut mixed in, and a lightly sweet, spiced glaze.

Ingredients:

2 ripe bananas, mashed

2/3 cup soy milk (or your preferred dairy alternative)

2 cups flour

5 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

6 Tablespoons chilled unsalted butter, cut into small pieces

1/2 cup mini chocolate chips

1/2 cup shredded coconut

Glaze:

I added some extra milk to the icing from this eggnog cookie recipe; you could use any glaze recipe you prefer.

Instructions:

1. Combine mashed bananas and soy milk in small bowl. Set aside.

Banana-milk mixture

2. Mix together flour, sugar, baking powder, salt, and cinnamon in a large bowl. Work in the pieces of butter. You can use a pastry cutter for this; I don’t have one, so I used my fingers. Keep mixing until mixture is crumbly but all the butter pieces are fairly small.