This Banana-Chocolate Chip Scones recipe is my third Lindsey S. Nixon, a.k.a. Happy Herbivore, recipe featured on my blog so far. The other two are Harvest Salad and Maple Vinaigrette and Chocolate Banana Ice Cream.
One reason she is one of my go-to gals for plant-based eating is that I love the simplicity of her recipes. She really uses minimal ingredients to get maximum flavor. This is such a timely characteristic in our land of processed foods where ingredient lists are as long as biblical genealogies. Another reason is because her recipes are generally quickly made, an added benefit for our “stuffed-with-too-many-things-to-do” schedules. But the main reason for me is that she knows how to make tasty low-fat, with minimally added sugar, plant-based treats! I think you can all agree that in our world of over-stimulated taste buds, this is a great quality.
While maybe not as nutrient dense as other recipes I’ve featured so far, these Banana-Chocolate Chip Scones are healthy enough for me to give to my daughter for breakfast. They are also about as easy to make as putting a Pop Tart in a toaster.
Go ahead. Give them a try. I think you will like them just as much as we do.
Banana-Chocolate Chip Scones
(Recipe from Happy Herbivore Light & Lean by Lindsay S. Nixon)
• 1 c white whole-wheat flour (I used whole-wheat pastry flour)
• 2 tsp baking powder
• pinch of salt
• ¼ – ½ c of nondairy milk (I used unsweetened, vanilla-flavored almond milk)
• 1 spotted banana
• ¼ vegan chocolate chips
“Preheat oven to 400˚ F. Line a cookie sheet with parchment paper and set aside. Whisk flour, baking powder, and salt together in a mixing bowl. Break banana in half and add both halves to the flour, and then start mixing it together with your hands, squishing the banana into the flour until you have a bowl of flour balls. Add ¼ cup of nondairy milk and chocolate chips, and stir to combine, adding more milk if necessary (when in doubt, wetter is better). Drop similar-sized spoonfuls on prepared cookie sheet and bake 10-12 minutes, until the scones are firm and golden at the edges.” (Lindsay S. Nixon)
Makes about six.
You may be surprised to know that many brands of chocolate chips are vegan, using soy lecithin instead of milk lecithin in their ingredients. My preferred brand at the moment is Trader Joe’s semi-sweet chocolate chips. The package says there may be traces of milk, and that does not bother me personally. So I don’t mind incorporating them (very frugally, mind you!) into my low-fat, plant-based cooking.
And, for those who don’t like to get their hands “too” dirty cooking, you can easily use a pastry blender to combine the banana into your flour mixture in much the same way you would combine butter or shortening to any biscuit recipe.