DUH...you make banana bread.
I had (note...past tense) 4 pretty brown bananas that were whispering in my shell like ear...banana bread...make me into banana bread...or I WILL attract every fruit fly within a 2 mile radius to your kitchen.
Never one to ignore voices I hear (well, unless they're my children's), I complied.
Now, what was at issue was which recipe would I use? Would I use the recipe that my husband's family has passed down from person to person (that bugs me because who exactly has a 2/3 tsp measurement?). Or do I use the Cooks Illustrated version, which I used once before but doubled it (yes, I had that many bananas that needed using) and found it VERY dry . However, I was not willing to give up on this recipe so I went with the CI recipe but making as per the instructions (ie...not double). AGAIN, I found that the end result was too dry looking. So this time, I made an addition of 1/4 cup buttermilk. Had I been thinking, I would have thrown in that 4th banana instead.
It's out of the oven and of course, I couldn't take the time to let it cool completely:
So far, so good. But the proof is in the puddin':
Moist, tender crumb (albeit a bit on the warm side, that is me lacking self control).
I think...it needed that 4th banana vs the buttermilk. I think it needed just a tad more banana flavor. Still, all things considering, I believe I have hit on the recipe.
1 hour ago