Once again we had some overripe bananas to use. I went looking for a new recipe to try and came up with this one for Banana and Oatmeal Scones at Food.com. For the most part we stuck to this recipe with a few additions after reading the comments.
First mix two cups whole wheat flour, 1/4 cup of ground almond meal, 1/4 cup (slightly less) sugar, one tablespoon baking powder, one teaspoon cream of tartar, 1/2 teaspoon salt, one teaspoon cinnamon, and one and a quarter cups of old-fashioned oatmeal. Hazel did most of the measuring (but she didn't want to be the banana masher this time so I did it).
Second blend 2 mashed bananas, 1/2 cup of melted butter, and 1/3 cup of milk (we used fat free).
Then add in dry ingredients and 1/2 cup of chopped walnuts. In the end I used my hands to mix this a bit. It was very dry and I would add liquid next time--either another banana and/or some more milk.
Turn out onto a floured surface and cut in half. Form each half into a 7 to 8 inch circle. Cut each into eight wedges and place on sprayed baking sheet.
Bake at 425 for about 10 minutes until golden brown. Let cool and then enjoy. We enjoyed them with some strawberry jam!This is where I share...