When you have bananas that are teetering on the edge of being rotten, it's banana bread to the rescue! I had a few that were very nearly black, so I whipped up the PPK's banana bread recipe
with a few alterations. I subbed 2 Tbsp of corn oil and 1/3 c. of applesauce for the margarine, reduced the sugar to a scant 3/4 c. mix of brown and granulated, and used a mix of whole wheat, whole wheat pastry, and white flours, with a strong emphasis on the whole wheat side of things.
It was my first time making banana bread, vegan or not, and I'd call it a mild success. It's good, fairly moist, and excellent lightly toasted with a bit of Earth Balance. My one complaint is that the banana flavor is very subtle. The Boy says it's about right, so maybe my banana perception is just skewed. I think I need about 5 or 6 bananas in my banana bread to be happy. So basically I should just eat mashed up bananas.