Banana Bread

There’s just one secret to great banana bread: really ripe fruit. Greenish yellow bananas will add little or no flavor. Even a bright yellow banana perfect for snacking or sautéeing will not do. Only a banana past its eating prime—light brown with darker brown spots—will yield the moisture and rich taste necessary for a fine quick bread like this one. So do not throw out those overripe bananas; just place them in the refrigerator to stop the ripening process until you are ready to make your