Beyond banana bread: Tropical Scones.
Situation: Hunger pains commence mid-morning.
Solution: Bake something.
What better to cure mid-morning hunger pains than a nice hot pair of scones? I wanted something vaguely healthy, however, and usually scones are not that at all. So I made some additions, subtractions, and finally had something approaching a half healthy mid-morning snack.
Well, they were good anyway. And it made four good-sized scones, enough for my husband and me to each have two.
For easy instructions, continue reading.
1/2 cup flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 cup sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
3 tablespoons margarine
1/3 cup dried coconut flakes
1/3 cup soy milk
1/2 teaspoon vanilla extract
1 small banana, sliced
Combine the flours, baking powder, sugar, salt and cinnamon in a mixing bowl.
Cut in the margarine until the mixture is crumbly. Add the coconut flakes.
In a measuring cup, measure the soy milk and stir in the vanilla. Pour into the mixture, a little at a time, until it comes together. Stir in the banana slices—don't worry if they break up.
Sprinkle a little flour on your hands and shape the mixture into a round disk, about 1 inch or 2 centimeters thick.
Place on a greased baking sheet and with a bread knife, cut two incisions crossways into the raw dough, but don't separate the pieces.
Bake in a preheated 400F/190C oven for 15-17 minutes. Remove from oven when they are golden brown, let cool for a few minutes and separate. Eat.