Last of the College Treats - Banana Coco-Chip Swirly Scones

Sadly, by the time this arrived in Fredonia, it was nothing but crumbs.  I guess scones don't travel well via UPS.  Sigh...  But it was reported that the crumbs were thoroughly enjoyed.  I suggested using them to top yogurt or oatmeal!

Admittedly, these did not start out as scones.  I found a "healthy" cake recipe and wanted to give it a try.  Plus I thought all those co-eds could use a little lesson in healthy desserts could still be tasty.  I'm not sure if I overcooked it a bit or more likely, I screwed up the measurement conversions, but this came out a bit on the dry side.  The perfect texture to be cut up into scones though!  And I'm sure with a smidge of butter or jam, they would've been perfect.

Recipe courtesy of Nasi Lemak Lover.  My recipe is my attempt at converting the measurements to US standard.

2/3 cup butter
1/3 cup sugar
2 eggs
1 1/2 cups cake flour
1/2 tsp vanilla
1 tsp baking powder
2 mashed bananas
2 tbsp cocoa powder
3/4 cup chocolate chips

Heat oven to 350.  Sift cake flour and baking powder into a bowl.  In another bowl, beat butter and sugar until fluffy.  Add eggs and vanilla and mix well.  Fold flour mixture into wet ingredients.  Fold in the banana and chocolate chips until well blended.

Divide the cake mixture into two portions.  Add cocoa powder to one portion and stir to combine.  Combine both mixtures in cake pan and stir to swirl two colored batters together into a marble effect.  Cook for about 20-40 minutes or to desired doneness.  I did 30 minutes and it appeared to be too long.

Cut into slices or scones and dust with a little powdered sugar.

This was a little dry but extremely tasty.  I will try this again shortening my cooking time and re-checking the measurements.  Although if it's dry again, this is still a great stir in for yogurt and oatmeal and won't go to waste in this house.