When I lived in Germany, I took German lessons. One day the topic of rotten food came up. My teacher was trying to get us to figure out the word for rotten or spoiled food. She said something about rotten or black bananas. I spoke up in class and said that when bananas were "bad" you made banana bread. She had never had it before, so I whipped up banana bread and brought it to class. Never again did anyone mention throwing away bananas when they were "bad."
This recipe for banana bread comes from How to Cook Everything by Mark Bittman. There is a twist in it because there is coconut in it. Even if you don't like coconut, try it as it really adds a great flavor to this bread.
8 Tablespoons butter
1 1/2 cups all-purpose flour
1/2 whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup sugar
3 very ripe bananas, mashed
1 teaspoon vanilla extract
1/2 dried coconut
Preheat oven to 350F. Grease 9x5 inch loaf pan. Mix together dry ingredients. Cream the butter and then beat in the eggs and bananas. Stir wet mixture into the dry mixture. Do not mix more than necessary. Gently stir in the vanilla and coconut.
Pour batter into loaf pan and bake for 45-60 minutes, until nicely browned and a toothpick comes out fairly clean. Do not overcook. Cook on rack for 15 minutes before removing from pan. To store, wrap in waxed paper.
It is excellent after a day or two, toasted with peanut butter.