Stop! Peel and put them in the freezer so you can make banana bread or muffins later.
I just made two batches of banana bread with bananas that I've frozen. No one would ever guess that the bananas were frozen. My grandma Floy would be proud because she found a way to use any left over ingredients in her kitchen. Nothing went to waste -- a trait of a Depression era gal! So let me share her recipe for banana bread with you.
Floy's Banana Bread
1/2 c. shortening
1/4 c. plain low fat yogurt (I've added this ingredient so you have really moist banana bread.)
2 c. sifted flour
1 tsp. baking soda
1 c. sugar
1-1/2 c. mashed bananas (from the freezer or fresh if you like)
1 tsp. salt
1 tsp. vanilla
2/3 c. chopped nuts (pecans or walnuts) optional
Cream sugar and shortening, add eggs and beat. Add yogurt and bananas and beat again. Add sifted dry ingredients, then nuts and vanilla. (Now don't over mix your batter.) Pour into two greased and floured loaf pans. You can also make muffins from the same recipe. Bake for 45- 50 minutes at 325 degrees or until a toothpick comes out clean. Enjoy!