Working at Bert’s Café, we often order way too many bananas, and consequently end up with 15 or so super ripe unsold bananas that people didn’t even want to buy for 50 cents. 

When my manager offered them to me for free, I realized they would be perfect for nothing other than gooey warm banana bread. For truly delicious banana bread, you want bananas that most people wouldn’t ever want to eat out of the peel. 

Black bananas with as few yellow spots as possible are pretty much the best for banana bread. Fruit with parts of it that are brown and mushy is ideal, and it makes for the easiest mashing!

Also, mash the bananas with a fork, and leave small chunks in the mash because everyone loves surprise bites of gooey banana in the bread.  Half mashed bowl of bananas below:

Check out my Banana Bread recipe!