Banana bread.

my (grandma's) banana bread recipe calls for 3 bananas, so that's what I would do.

Are they nice and gooey and almost-entirely-black? No? Well then, they're not ready yet. :) I'd post the recipe but it's, you know, at home written down in the margin of my Joy of Cooking.

Oh, I have plenty of recipes for banana bread, I guess I just wasn't feeling inspired. And yes, they are almost entirely black which is why i need to bake 'em tonight. :)

You can also stick them in the freezer until you feel like using them, if you're looking for an out. Just thaw and add to a recipe later. They'll be fine.

Ha, thanks mudpuppie, that may be the path of least resistance.

Cream 125 grams of butter with 3/4 cup of caster sugar. Add 1 beaten egg, 1 tablespoon of vanilla essence and 2 or 3 VERY ripe, mashed bananas. Mix and sift in 1 and 1/2 cups of plain flour, 1 teaspoon bicarbonate soda and 1/4 cup of milk. Mix until combined and pour into a greased pan. Bake at 180C for 30-35 minutes or until a skewer comes out clean.

For the icing, mix the juice of half a lime with 1 cup of icing mixture, adding a teaspoon of hot water at a time until the mixture is smooth and very thick. Carefully pour over the cake. Top with grated lime zest.

If you want a super quick non-baked goods option, you can always make banana bisque.

Cold Banana Bisque
Cut or mash up bananas (usually two but you could throw a third one in there) and place in blender. Add a can of evaporated milk, two tablespoons of sugar, and a teaspoon of vanilla extract, and whirl. Chill. Serve.

If it sits in the fridge for any length of time, you will probably find you want to give it a quick whisking or another blending before you serve it. I leave mine in the blender carafe for this reason.

Freeze them (after peeling!), then blend with cold coffee, milk, and maybe a little coconut syrup.

Even if you decide to bake with them later, I think freezing them first helps with the texture.

Yay, so much banana goodness!

Split lengthwise .. saute in a little butter, a little rum, some cinnamon and brown sugar. Serve with really good vanilla ice cream.

Cut the bananas into 1 inch pieces, freeze the pieces separately on a tray, then put them in a food processor with a bit of vanilla and turn into banana ice cream. You just have to be patient: it will look like lumpy slush for a while before it magically turns into soft-serve.

This is my favourite banana cake recipe. I made a batch last weekend and it was very popular with the ladies. I drizzle a table spoon of spiced rum over the top after it has cooled.

Do you have a dog? I haven't met one yet who turns up his nose at snickerpoodles.