Chocolate Shortbread Scones with Caramelized Bananas

Name: Chocolate Shortbread Scones with Caramelized Bananas
Yield: makes 12
Ingredients: 6 medium bananas, thinly sliced lengthwise and cut in half; 1/4 cup agave nectar; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup chocolate crumb base (page 116); 1/4 cup vegan chocolate chips; 2 1/2 cups whole spelt flour, plus more for dusting; 1/2 cup unsweetened cocoa powder; 1/2 cup evaporated cane juice, plus more for sprinkling; 1 1/2 tablespoons baking powder; 1 teaspoon salt; 1/2 cup coconut oil, plus 1/4 cup for brushing; 1 tablespoon pure vanilla extract; 1/3 cup hot water; Vanilla frosting (page 91); 1/2 cup vegan confectioner’s sugar

December 9, 2011

There are only five circumstances under which a person wants chocolate for breakfast: (1) You dumped your boyfriend or husband in a champagne-soaked tantrum the night before. (2) Based on the contents of your fridge, it’s either chocolate sauce or a spoonful of mustard. (3) You are under the age of eight. (4) You are pregnant. (5) You have just whipped up a batch of these babies. These scones are light and elegant compared to traditional scones, whose texture often sets my stomach on spin cycle.

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