These Dark Chocolate Chip Banana Oat Scones are a perfect healthy banana oat baked goods recipe, offering a delightful twist on a classic. You’ll love their tender texture and satisfying flavor, making them an ideal treat for any time of day.
Key Ingredients & Substitutions
- Ripe Bananas: Essential for natural sweetness and moisture. You can use slightly overripe bananas for a sweeter scone.
- Rolled Oats: Adds chewiness and fiber. Quick oats can work in a pinch, but rolled oats provide the best texture.
- Whole Wheat Flour: For a healthier base. All-purpose flour is a suitable substitute if you prefer.
- Dark Chocolate Chips: Provides a rich, decadent contrast. Feel free to use milk chocolate chips or chopped nuts.
- Maple Syrup: A natural sweetener. Honey or agave nectar are good alternatives.
- Non-Dairy Milk: Adds moisture without dairy. Any milk works well.
Ingredients
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1/4 cup dark chocolate chips
- 2 tablespoons granulated sugar (optional, for extra sweetness)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mashed ripe banana (about 1 large banana)
- 1/4 cup unsweetened non-dairy milk
- 2 tablespoons maple syrup
- 1/4 cup melted coconut oil or unsalted butter
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 8 scones
- Calories per serving: Approximately 210 calories
- Tools Needed: Mixing bowls, baking sheet, parchment paper, pastry cutter or fork.
Step-by-Step Instructions
1. Preheat and Prepare
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. This ensures easy cleanup and perfectly baked scones.
2. Combine Dry Ingredients
In a large bowl, whisk together the whole wheat flour, rolled oats, dark chocolate chips, optional granulated sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed for consistent flavor.
3. Mix Wet Ingredients
In a separate medium bowl, mash your ripe banana thoroughly. Then, whisk in the non-dairy milk, maple syrup, melted coconut oil or butter, and vanilla extract. This creates your flavorful wet base.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix, as this can lead to tough scones.
5. Form the Scones
Turn the dough out onto your prepared baking sheet. Gently shape it into a round disc, about 3/4 to 1 inch thick. You can use your hands or a floured rolling pin.
6. Cut and Bake
Cut the disc into 8 wedges, like a pizza, without separating them completely. Bake for 18-22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Let them cool slightly before separating and serving your delicious healthy banana oat baked goods.
Variation Ideas
- Add a sprinkle of cinnamon or nutmeg to the dry ingredients for a warm spice flavor.
- Swap dark chocolate chips for white chocolate chips and dried cranberries.
- Incorporate chopped walnuts or pecans for added crunch and nutrition.
- Drizzle with a simple glaze made from powdered sugar and a touch of milk after baking and cooling.
Storage Instructions
Store leftover Dark Chocolate Chip Banana Oat Scones in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months; reheat in the oven or microwave for a fresh taste.
Frequently Asked Questions (FAQ)
Q: Can I use quick oats instead of rolled oats?
A: Yes, you can use quick oats, but the texture of the scones will be slightly different, less chewy.
Q: My bananas aren’t very ripe, can I still use them?
A: While ripe bananas provide the best sweetness and moisture, you can still use less ripe ones; you might consider adding a touch more maple syrup.
Q: Can I make these ahead of time?
A: You can prepare the dough the night before, cover it, and refrigerate. Bake it fresh in the morning.
Q: Are these suitable for freezing?
A: Absolutely! Freeze baked and cooled scones in an airtight container or freezer bag for up to two months.
Q: Can I substitute the whole wheat flour?
A: Yes, all-purpose flour works well as a direct substitute if you prefer.
Q: Why are my scones dry?
A: Overmixing the dough or baking for too long can lead to dry scones. Be sure to mix until just combined and watch the baking time.
