Put the bananas in a bowl and mash with the back of a fork. It's okay to leave a few lumps.
Add all of the ● dry ingredients to the bananas. Mix in with a rubber spatula until even. It should be floury and full of lumps.
Add the oil and form it into a dough (press it together without kneading!). Preheat the oven to 200℃.
The moistness of the dough will depend on the size of the bananas. If the dough is too wet, mix in cake flour, 10 g at a time, until desired consistency.
Dust working surface with flour (not included in ingredients), spread dough out with your hands, fold into thirds, then repeat for 7 or 8 more times.
Spread until about 2.5 cm thick, then cut out the dough into your desired shapes. I used a cup to cut a round shape.
Bake in the oven for 15 to 20 minutes at 200℃, then they're done! They should be fluffy and golden.
Please also see my sweet potato version. (Recipe ID: 2008434). They are crispy and moist, with a sweet potato taste.
Story Behind this Recipe
Since I always have bananas in stock, they often get overripe. To rescue these bananas, I make these scones a lot. You can microwave them for 30 seconds in the morning for a yummy breakfast!
You can use either olive oil or vegetable oil. Or, a half and half mixture will also do. Adjust the baking time as necessary. Try adding nuts, or substituting about 40 g of oatmeal for the cake flour! The key to perfect rising and cracking is to not knead the dough, and to use fresh baking powder.