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Stir until oatmeal begins to thicken.
Simmer for 30 minutes, stirring occasionally, until oatmeal is done.
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Stir over a low heat until the oatmeal has plumpened.
Pulse until mixture resembles oatmeal.
Continue stirring until thickened into oatmeal.
Continue until all the oatmeal is moistened by the banana.
Brown oatmeal until oats are separated, and toasty looking.
Pour water on the oatmeal until it's only part way covered.
In a separate bowl, stir together the flour, salt, cinnamon, baking soda and oatmeal until the ingredients are completed mixed.
Nearly 400 years ago, flummery was a Welsh specialty of oatmeal, boiled until dense.
Then put this in the food processor with the double blade attached or into a food mixer with the paddle attached, and switch on (at slow to medium speed if you're using the mixer) until the mixture resembles oatmeal.
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