I tend to buy bananas in larger quantities than I am able to eat before they get horribly brown. You'd think I would have learned by now, but no matter how fast I eat them, there's always one or two that get too black to consume. I've taken to throwing them into the freezer, peel and all, when they reach that stage, to save them for some future baked good or as an addition to a smoothie.
My go-to banana bread recipe used to be the quick one from the 1971 edition of the Joy of Cooking (the one bound in turquoise fabric), but very recently that recipe was ousted from it's favored position by one that Molly of Orangette fame posted recently (which she got from Kickpleat at Everyone Likes Sandwiches). For me, the beauty of this recipe (in addition to the fact that it takes almost no time to throw it together) is the fact that it uses no oil or shortening. It relies on the eggs and bananas to keep things moist, and they do their job well.
I've made this bread twice now, once I did a single batch in a loaf pan and the next time I did a double batch in a large cake pan and both turned out perfectly. I took the end of the first batch over to a friend's house as a dessert offering after a weekend lunch and the room was silent save for the sounds of chewing and enjoying as we finished it off. The second batch went with me on a writing retreat a couple of weekends ago and I got no complaints as the bread quickly disappeared.
The picture is Molly's, from her original post about the recipe. I didn't get a chance to take a picture when I made mine, it disappeared too quickly.
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