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CookingLight Banana Bran Scone's


By Neo-Homesteading (Visit website)







There is really no doubt that I love bananas. Although I think they are absolutely spectacular, I've always gotten the impression that its the ugly step-sister in the fruit family. High in sugars and starches blah blah blah. No wonder its my favorite! The first thing I saw flipping through my CookingLight Mix & Match low calorie cookbook was actually this recipe. I mean I'd seen the others, but these are the beauties that burned into my brain. Its that blackout moment you flashback to. MUST TRY ASAP! I've never seen a banana scone or biscuit before so I really wanted to try it out. Although my children and I do love bananas my husbands not quite on the monkey train just yet. When it comes to bananas and most other things he's either "a fan" or he isn't.  So if its going to be done it must be good great! I loved these, I really absolutely loved them. The dough was a bit more of a nuisance than any other scone I've made because its fairly wet. I did have to use a good deal of bench flour to maneuver them around but once they were in the pan and baked I could not get enough. Its not very often that I make a scone or biscuit that everyone in the house eats (without complaining) The exciting news is that they were not only healthier for them but they were new and delicious. A spoon full of banana helps the medicine go down.










Banana Bran Scones:
I Used toasted wheat germ which may alter the calorie content but I thought it was a great substitution. These are flavorful,slightly nutty  and moist. Great flavor plain or even with butter or honey...or of course peanut butter.


Crumb Ingredients:

1  cup  all-purpose flour

1/2  cup  oat bran (I used toasted wheat germ)

2  tablespoons  chilled butter, cut into small pieces

1  teaspoon  baking powder

1/4  teaspoon  baking soda

1/4  teaspoon  salt

1/4  teaspoon  ground cinnamon



Wet Ingredients:

3/4  cup  ripe mashed banana (I used 2)

1  tablespoon  light brown sugar

1/4  cup  fat-free buttermilk



For Brushing:

1 1/2  teaspoons  fat-free buttermilk

1 1/2 teaspoons granulated sugar for sprinkling (I did not do this)



Preheat oven to 400 degrees.



In a bowl combine the crumb ingredients. Using your finger tips or a pastry cutter combine until its a coarse sandy mixture. Stir in wet ingredients. Place on a well floured, and I mean WELL FLOURED surface. Knead until the dough comes together.


Cut dough into 8 wedges, cutting into, but not through, dough. Brush the buttermilk over the surface of the dough; (optional: sprinkle with granulated sugar). Place in a pie dish or onto a parchment lined baking sheet.


Bake at 400° for 12 minutes or until lightly browned. Remove from pan; cool on wire racks. (I ended up baking mine close to 20 minutes)



Makes 8, Approximately 230 calories each (that of course does not count the peanut butter and honey I gobbed onto mine)


Recipe Adapted from: CookingLight Mix & Match Low Calorie Cookbook
Link To Recipe 




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