For some reason it usually ends up being one lonely over ripe banana sitting in the fruit bowl and sadly not enough to make bread or cake so a lot of people just throw it out. My solution for that lonely ripe banana in my fruit bowl is to toss the whole thing into a freezer bag. You can peel, mash and add a little lemon juice but why go though all that trouble unless you want to use it for something and need to make sure it does not get oxidized and remains a light yellow color. Adding one overripe whole banana allows you to keep adding bananas until you have the time to bake. When you take the bananas out of the freezer don't let the dark black skin fool you. If is has not ripen any more and is still good to use. If you have more bananas than needed for the recipe just take out the amount needed. You can let the bananas thaw in the refrigeration or put in into the microwave for a few seconds until thawed. Either case, you will have the best bananas for baking. Once thawed the bananas will be a breeze to mash and will be full of flavor. Below is a simple banana sheet cake you can use some of the overripe bananas.This cake can serve plain, with powered sugar, or with icing or you can make muffins instead. If you make muffins bake for a shorter time.
1/2 cup shortening 1 1/2 cups sugar 2 eggs 1 cup mashed banana (about 3) 1 teaspoon vanilla 2 cups four 1 teaspoon baking soda 1/3 teaspoon salt 1/2 cup milk or buttermilk 1/2 cup chopped walnuts
Preheat oven to 350F. Cream shortening and sugar. Add eggs one at a time, beating after each addition, Mix in the mashed bananas and vanilla. Mix the dry ingredients together and add alternately with milk. Fold in the nuts. Pour into greased 9x13 inch pan and bake for 45 minutes.