If your family is like mine, once the bananas on the dry sink have dark spots on the peels, no child wants to eat them. I either peel and freeze them for later use as smoothies or for baking, or I make up a loaf of quick banana bread. It smells so good as it's baking, and it's delicious while it's steaming hot or the next day when it's cool. Terrific for breakfast, snacks, or even dessert.
Beat 1/3 cup oil and 1/2 cup honey together. Add 2 beaten eggs and mix well. Stir in 1 cup (3 medium) mashed bananas. These can be fresh or thawed from the freezer. Sift together 2 cups white flour (or 1 3/4 cup whole wheat) with 1/2 teaspoon salt, and 1 teaspoon baking soda. Gradually add the dry ingredients alternately with 1/4 cup hot water to the banana mixture. Mix until smooth.
Bake in a greased loaf pan at 325 degrees for 55-60 minutes. Cool approximately 1/2 hour before slicing. You can also add 1/2 cup chopped nuts to the dry flour mixture. Half of my children don't like nuts, so I just omit them. This bread also freezes well.