The Disturbingly Short Life of a Banana Almost-Scone

I'm a little upsetting! All I wanted was to munch a banana not-really-scone with my coffee this morning and a problem I have had before has returned again for this new batch.

They're already old.

For some reason, the banana, which was getting old to begin with, hence the baking with it, likes to ROT inside my scones. Or something. I imagine that's what must be taking place because it doesn't TASTE very good. Last time I blamed the older than a week or so cream cheese, but it turns out that it's probably the bananas.

When my mom used to make banana bread we never refrigerated it, so when the boy suggested my bready biscuity sconey description-defying banana (oatmeal, walnut--for those not keeping tabs, I make these fairly often) bakery items should maybe go there I was caught unawares. I guess it makes sense, though.

Next time I'm doing applesauce ones, anyhow, cuz the boy likes them better, what with all the cinnimininium.