We're pretty picky about bananas. For me, they need to be slightly green. Once they're completely ripe, they're too ripe for me. For my son, they can't have any brown spots, and they can't have any green. And for my husband, they can't have any green, but they can have a few spots. But we're all in agreement that once they turn mostly brown, the only thing they are good for is banana bread or muffins. But sometimes I only have 1 or 2, and that's not enough, so I will peel them, toss them in a freezer bag and freeze them for later. Then, when I have 3 (which is how many my banana bread recipe calls for) and the time and inclination, I will take them out and thaw them and make banana bread.
My banana bread recipe is my mom's. I have no idea where she got it, but it's the one we have both been using for years. I have tried others, just for the heck of it, and in my opinion, they just don't compare. Of course, I'm biased.
My Mother's Banana Bread
This recipe makes enough for a very full loaf or 1 dozen very full muffins. You could probably do smaller muffins and stretch it to 18. I love to take a slice and put in in a frying pan and kind of grill it that way and then butter it. I'm drooling thinking about it now. Or cut a muffin in half and fry it the same way. I also love to make french toast with it.
1/2 cup shortening (I use crisco sticks)
1 cup sugar
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
2 1/2 cups flour
1/2 cup sour milk or cream
1 cup chopped walnuts
To sour the milk or cream, add 1 tsp white vinegar and let sit for 5-10 minutes. Mash bananas and set aside.
Mix shortening, sugar and eggs. Add bananas to mixture, the the mixed dry ingredients alternately with the sour sour milk. Add in nuts last, if desired (it's just as yummy without them!) Pour into a loaf pan.
Bake at 350F for 1 hour (depending on climate, it may need longer. I've had to bake it up to 1 hour 20 minutes before)