A couple months ago, I was regularly crushing chocolate shakes every day. It was a pretty good routine. I would make them in the morning before work, toss them in the fridge, then savor them in the afternoon instead of a bag of Goldfish. Because of this, I started buying bananas... which I really don't like. But in a smoothie, you have no idea it's a banana.
Then I forgot to rinse out my smoothie bottle, it got gross... and the smoothie train stopped but I still had bananas to eat. They've just been sitting on my counter for awhile slowly ripening day by day. I knew I had to take care of them this weekend but was kind of resilient to just making banana bread. It felt like a cop out. I stumbled upon this recipe for banana bread scones via Pinterest and was sold.
Instead of following the directions completely, I leveraged what I had learned last week from America's Test Kitchen to modify the recipe. I was a little worried how the mashed banana would affect the dough but it turned out just fine. I've already eaten two scones... and they've been out of the oven for a mere 25 minutes. While you don't need nutella to enjoy these, I can assure you that you won't regret it. The nutella gets a little melty on a warm scone... and it's heavenly.