banana bread [buh-nan-uh bred] noun
Whenever baking with bananas, as for banana bread, it is best to use very ripe fruit. The bananas should begin to show some black speckles and have absolutely no green left on their peel. They should smell very ripe and be a bit soft to the touch, but avoid any with bruises. Like many quick breads, banana bread is best if left to sit overnight. It not only slices better, but the texture and flavors have time to meld and develop to their full potential.