The banana on the far left is probably too far gone to use.
My Banana Bread recipe is a pass-along recipe that has been in my mom's family for a long time ... I will have to remember to ask Mom to tell me which relative she got it from. It makes the best Banana Bread I have ever tasted! (This recipe is not for our gluten-free friends, unless you can make appropriate substitutes in place of the flour.)
1 stick butter, softened
1 cup sugar
4 large, or 5 small, ripe bananas
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
2 cups flour
If the bananas are frozen, thaw them on the counter or in the microwave.
Cream butter and sugar using a mixer (I love my red Kitchenaid mixer!) Add bananas, eggs, and vanilla, one at a time. I put the salt, baking powder, and baking soda in at this point, so they get mixed into the batter thoroughly. The final ingredient is flour ... mix it in on low speed, and only until it is gently stirred into the batter. Do not overwork or overbeat the batter, or your Banana Bread will be tough.
Smooth batter into a prepared 9 x 9 pan.
Bake at 350 degrees for approximately 40 minutes.
That's all there is to it! Banana Bread is one of our grandson's favorite things to have for breakfast ... one of my favorites, too. The secret is to use black bananas, because they have the most flavor. They're kind of icky to work with, but it's well worth the ick factor to have results that are this delicious.