It always seems to be feast or famine around here with bananas. Mostly feast. Especially since bananas have been on sale a lot this month.
Thus, I'm always looking for ways to use up overripe bananas. I de-glutenized this recipe recently, and yum! It's a winner.
Banana Oat Scones
1 cup non-dairy milk (I use rice or coconut milk)
1 tsp vinegar
2 very ripe bananas, mashed
2 tbsp coconut or olive oil
1/4 cup honey (use maple syrup or coconut sugar to make vegan)
1 1/2 cup baking mix
1/2 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp flax meal (optional)
1 egg (optional - I use it)
2 cups rolled oats (make sure they are GF!)
Preheat the oven to 350 degrees.
Measure out the milk & add the vinegar to it. Let that sit.
Mashed the bananas in a large bowl. Melt the coconut oil & honey, if solid, and add to the bananas. Beat in the egg.
Mix together baking mix, flour, baking powder, baking soda & salt (flax seed meal optional). Add the mixed dry ingredients and the milk to banana mixture. Stir, then roll in most of the oats. Save about 1/4 cup to sprinkle on scones.
Rather than make round, individual scones, I split the batter in 2 and made 2 pie plate mountains of scones. Make sure the pie plates are greased. Sprinkle the remaining oats on top of the 2 mountains.
Bake for about 30-40 minutes until a knife stuck in the scones comes out clean.
Have a bunch of friends over so you don't eat them all at once.
Don't forget to check out Gluten-free Wednesdays over at my friends' blog!