(Made this a week or so ago and found the half-done blog post in my editing program...)
Bananas browning in the fridge (after aging on the counter first)...must be time to bake. I don't have a standard banana bread recipe and need to dig through my and my mother's recipe files in search of one, so for this occasion I went browsing in the cookbook collection. I ended up with Lots-of-Ways Banana Cake from Dorie Greenspan's Baking From My Home to Yours, a banana cake with options for the liquid and the mix-ins. Mine ended up with dark rum, sour cream, and coconut, and I made a half recipe to get a 9" round snacking cake--no frosting or other embellishments. In fact, baked in a loaf pan, this could easily be "banana bread".
It's good, nice texture, moist, banana flavor present but not overwhelming. The coconut doesn't lend much flavor, and the shreds (I used the grocery standard Baker's Sweetened Flakes this time) are something of an aggravation as they pull when you try to slice the cake with a less-than-sharp knife. That little problem would be greatly improved by pre-toasting the coconut as the recipe suggests, but which I forgot to do. This isn't a cake where I want dried fruit, but I might try adding toasted pecans next time.