Chocolate Shortbread Scones with Caramelized Bananas

• 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 confectioners sugar

1. Preheat the oven to 350F.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, gently mix together the bananas, agave nectar, cinnamon, and salt until the bananas are completely coated.
4. Spread the banana mixture over the prepared baking sheet.
5. Bake the bananas on the center rack for 20 minutes.
6. The edges of the banana slices will be crisp and golden brown.
7. Remove from the oven.
8. Let the bananas stand for 30 minutes, or until completely cool.
9. (The bananas can be stored in an airtight container in the refrigerator for up to 1 week.)
10. Line 2 baking sheets with parchment paper.
11. In a small bowl, mix together the chocolate crumb and chocolate chips just until combined; set aside.
12. In a medium bowl, whisk together the flour, cocoa powder, evaporated cane juice, baking powder, and salt.
13. Add 1/2 cup oil, the vanilla, and the hot water and combine until a thick dough is formed.
14. If the mixture seems too dry, fold additional water, 1 tablespoon at a time, into the batter until it is moist.
15. Using a plastic spatula, gently fold the chocolate chipcrumb mix into the dough just until it appears marbled.
16. Dust the counter generously with flour.
17. Drag the dough through the flour until it is completely coated.
18. Pat the dough gently until it is 1 inch thick, and, using a 3-inch round cookie cutter, make 12 scones.
19. Arrange the scones on the prepared baking sheets with at least 1 inch between them.
20. Brush each with the remaining 1/4 cup oil and sprinkle them with a pinch of evaporated cane juice.
21. Bake the scones on the center rack for 18 minutes, rotating the sheets 180 degrees after 10 minutes.
22. The finished scones will be crisp to the touch.
23. Let the scones cool on the sheets for 30 minutes, or until completely cool.
24. Cut each scone in half horizontally and spread 1 tablespoon vanilla frosting and a generous amount of the caramelized bananas on the bottom half.
25. Replace the tops and dust with confectioners sugar.
26. Store the scones in an airtight container at room temperature for up to 2 days.

bananas, nectar, ground cinnamon, salt, chocolate crumb base, chocolate chips, flour, cocoa, cane juice, baking powder, salt, coconut oil, vanilla, water, vanilla frosting, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/chocolate-shortbread-scones-with-caramelized-bananas-376930 (may not work)