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