Gone Bananas

I took a few days off work to make this Labor Day weekend a nice, long one - and as usual, when I take a day off, I bake. A few days ago, I ran across a recipe for Easy Apple Pie Burritos at ohsheglows.com (which is currently my favorite blog). The only problem with making it - I had no apples. I did, however, have three ripe bananas that were begging to be baked somehow, so I improvised. I replaced the apples with my bananas (cut into thick slices), halved the amount of brown sugar (so I only used 1/4 cup), and added some chopped pecans. Otherwise, I followed the recipe as written.

I was really worried how they would turn out. After all, I hadn't even tried the recipe as written, much less as an improvisation. I needn't have worried. They are delicious with bananas! The crust is so yummy, too. I bet it would make a great shortbread-style cookie. (Note to self: bake spelt crust cookies.) I ate two of them after they'd cooled a bit.

I ended up with a little extra banana filling, so I poured it into a small ramekin and baked it along with the pies. Also devine, but would probably be over-the-top wonderful with some kind of crumble crust. (Note to self: try banana crisp recipe.)

Scone Home

This is really not the time of year to fire up the oven and do some baking - but I can't help myself. I took the day off work and whenever I do that, I usually end up baking in the afternoon. I don't know why...a comfort food thing, I guess. What's not so comfortable now is the temperature in the house. What with the mid-80 degree temps outside and the hot oven inside, I'm serious sweating. But TOTALLY worth it for these Pumpkin Banana Scones.

The recipe is almost entirely Vegan Dad's pumpkin scones recipe. But I had two very ripe bananas I wanted to put to good use somewhere, and I didn't feel like my usual banana muffins. I took the recipe and doubled everything except the pumpkin. That's where I added in my bananas to compensate. Results - fabulous! Thanks for the inspiration, Vegan Dad!

Pumpkin Banana Scones
4 cups whole wheat flour
2 tbsp. baking powder
1 1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/2 can pumpkin puree
2 medium ripe bananas, mashed
1 1/2 cups almond milk
6 tbsp. canola oil
4 tbsp. maple syrup

Preheat oven to 450 degrees. Whisk together the dry ingredients in a large bowl and set aside. In another bowl, whisk together the remaining wet ingredients. Pour the wet mixture into the dry mixture and stir until combined. Drop large spoonfuls onto a cookie baking sheet and bake for 12-14 minutes.