Banana Drop Scones: A Quick and Easy Breakfast
Make this quick and easy delicious banana drop scones recipe for your breakfast. These homemade scones are easy to make. This is a no-brainer simple recipe for making use of ripe and also overripe bananas too. Find a step-by-step video tutorial guide showing you how to make this easy breakfast recipe at home at the end of this post.
Equipment
- 2 mixing bowls
- 1 Masher (You can use a fork to mash too)
- 1 Wooden Spoon
- 1 Measuring Cup
- 2 tbsps
- 1 Fork
- 1 frying pan
Ingredients
- 1 cup all-purpose flour
- 1 large ripe banana (If you have overripe bananas, they also work perfectly for this recipe. They are easier to mash too)
- 3 tsps sugar
- 1 &¼ tsps baking powder
- 1 egg
- About ⅓ cup room temperature milk (to get your butter to a heavy dropping consistency)
- Cooking oil to shallow-fry
Instructions
- Add all the dry ingredients to a suitable bowl. Give them a good mix with your wooden spoon until evenly mixed. Set aside.
- Begin by peeling the banana. Add the peeled banana to a suitable mixing bowl and mash it. You can use a masher or a fork to mash.
- Add the egg to the mashed banana mixture and beat until well mixed.
- Add the dry ingredients to the banana and egg mixture. Mix them with your wooden spoon until just incorporated.
- Add the milk to the butter and beat with your wooden spoon to a smooth paste. We want to get the mixture to a consistency that is slightly heavier than pancake butter and that can drop in the pan. If it’s still too thick, add a few drops of milk and beat to the right consistency.
- Begin to heat the frying pan on your stove until just hot. Not too hot. Reduce the flame to medium low.
- If you are using a ten-inch pan in diameter to shallow fry, add about 4 tablespoons of cooking oil to the pan. If your pan is smaller, adjust the oil accordingly. After about a minute, use a tablespoon to scoop the butter. Drop it gently into the oil to form a fairly round shape. (Drop in one spot to achieve this fairly round shape) Drop about seven scoops in the pan (for a ten-inch pan) leaving a little space between the scone pieces for spreading and turning.
- Allow the scones to fry for a minute or two so they can cook on the inside. Check on them to ensure they are not burning. Reduce the flame slightly if they are browning too fast.
- Usually, the scones will form little bubbles on the surface as they firm up slightly. This makes it easier to turn them.
- Turn them using a turner. You could also turn them by using a fork in one hand to poke the scone to hold it in place and a tablespoon in the other hand. Place the tablespoon under the scone as I'm doing. With the fork holding the scone in place, use the spoon to turn over the scone to turn them neatly. Do this for each scone
- Let the scones fry for another minute or two, or until cooked through and with a delightful golden color on both sides.
- Transfer them to a suitable serving tray or platter lined with paper towels to drain out any excess oil.
- Fry the remaining butter the same way until all the scones are ready.Serve with milk, tea or preferred beverage.Enhance your hospitality for the glory of God.
