Bananas are hit and miss with me, I will confess. My husband loves them pretty much anytime, but I am particular about my combos. For instance, I’ve made some banana almond butter cookies lately, they’re good, but not my thing. I like bananas and I like peanut (almond) butter, just not together. I do really enjoy caramel together. Maybe because I love caramel at all times. I guess I just realized I would probably take caramel over chocolate. I made some banana fosters danishes and saw a recipe on pinterest for some scones and had to tweak them to fit the gluten-free mold.
Sometimes I like to try out other bakeries to see what’s out. To get inspired. Granted I did make these scones before then, but I got a Banana Fosters Cupcake for Zach from the Flying Cupcake in Indianapolis. It just solidified the fact that I do indeed enjoy some bananas/caramel combination.
And I will not lie scones have been hard for me in the part. I generally try to make them dairy-free as well with coconut oil, but I do sometimes use butter, so I made these more traditional and they held up a lot better. Sometimes I can produce some really beautiful/delicious things, but there are a good a lot of things that give me challenges. Some have taken years to find something workable-like pie crust. And bread. Don’t get me started on bread-it is by far my biggest gluten-free baking challenge. I have worked as a conventional baker. I can make many good things, including traditional bread. But gluten-free? That is another story. There is no elasticity or stretch in the same way. I’ve been watching the British Baking Show. It really made me want to try some babka and braided breads. I did make a nice pumpkin swirl one. However, the dough was not easy to work with or to shape properly. It tasted FANTASTIC, however. Gluten-free baking (especially because I only use tapioca, coconut and almond flour-occasionally arrowroot and every once in a while cassava when I order it), it a lot of trial-and-error. It takes a lot of preservation. You can’t be apt to giving up because sometimes it has taken me 5+ times on a recipe to get one that I’m fully satisfied with the texture and flavor.
These, these I like.
Gluten-Free Banana Fosters Scones
- 3 small bananas
- 3 cups almond flur
- 2 tbsp coconut flour
- 1/3 cup coconut sugar
- 1 tbsp maple
- 1 tbsp baking powder
- 1 tsp cinnamon
- 8 tbsp butter
- 1 egg
- 1/2 cup Paleo caramel
- 2+ cups organic powdered sugar (this can be optional, you can just use caramel)
Let’s Make it Happen:
Preheat oven to 400. Wrap bananas in aluminum and bake for 15 minutes. Cool, peel and mash.
Mix the dry ingredients in a bowl: almond flour, coconut flour, coconut sugar, baking powder and cinnamon. Cut the butter into small cubes. Use a pastry cutter (or I just use my hands), to mix the butter in until it resembles small pebbles. Beat egg. Add the egg and bananas. Knead a bit. Shape into a ball. Smash slightly into a circle on a piece of parchment. Cut into 8 pieces. Gently try to separate (or I will sometimes bake for like 5 minutes and then pull them apart slightly. Bake for 15 to 20 minutes until golden brown.
Beat the caramel with sifted powdered sugar, you don’t want it to be too stiff. Drizzle over the top. Eat and enjoy!