Banana Bread for the Holiday

Lainey asked for Banana Bread over the holiday.  I have the most wonderful recipe.  I got it from the Perennials  Southern Celebration of Foods and Flavors cookbook.  The problem with cooking the banana bread is that it requires very ripe bananas–the kind of bananas no one wants to eat, the kind with the brown peel.  I usually toss these in the freezer to use later, but I was fresh out.  I asked the produce guy at Publix for some very ripe bananas.  He seemed perplexed that I would want these and did not think they had any in the back room.  I bought 4 –but these were not as ripe as I like.  When I got home, I asked my friend Google how to speed up the ripening of bananas.  Google advised that I place the bananas on a foil lined cookie sheet and bake at 350 for 40 minutes.

Joy