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I'm finding myself lately with a surplus of very ripe bananas, and have maxed out on banana breads and smoothies!  Any suggestions on a great recipe that uses up lots of them?  Since EYB doesn't have an ingredient for 'overripe bananas' or 'mashed bananas', what I keep coming up with in searches is recipes calling for lovely sliced bananas like banana cream pie, bananas Foster, etc., but the ones I have lying around are way too far gone!

Well, this isn't a recipe ... but we peel our ripe bananas and freeze them, then use them in smoothies. This helps tide us over the times when we have too many bananas, or too few.

Like Vanessa I freeze ripe bananas whenever I have excess then when I do want banana bread or banana muffins I always have them in the freezer.  If you are looking for a different banana bread recipe I've recently fallen in love with the Nigel Slater recipe called Black banana cake, which is available online.

I like to make banana fritters (also called cucur kodok), Malaysian-style with over-ripe bananas.  Mash them up, mix with self-raising flour and sugar to make a batter (slightly thicker than pancake batter) and drop tablespoon size into hot oil, cook until golden brown. Great on its own as a snack, or afternoon tea or for picnics.  Kids usually love them.  Make a big batch and freeze them.  When you feel peckish, pull them out of the freezer and stick them in the oven to heat up.

You can vary the flour; some people use plain flour, but I like self-raising flour cos I like them big and puffy :-)

Faith Durand at The Kitchn did a great post a couple of years ago on How to Make Creamy Ice-Cream with one ingredient - and that one ingredient was ripe, frozen bananas.

"If you freeze a banana until solid, then whiz it up in a blender or food processor, it gets creamy and a little gooey, just like good custard ice cream. I was surprised at this bit of kitchen wizardry; I assumed that a blended banana would be flaky or icy. But no — it makes creamy, rich ice cream."

This year she did another post this time with 5 different flavors.

All these recipes are indexed on EYB so you can add them to your Bookshelf. Flavors Original

I haven't tried it yet - but keep meaning to, particularly as my freezer space is half full with frozen bananas - as you say you can only make so many banana cakes!

I haven't tried it, but we just posted on Facebook and Twitter this recipe from Bake at 350 for using banana bread to make French Toast. Might be worth checking out for when you have made too much banana bread with those extra bananas and want to use it to make something different. 

Thanks, everyone -- all great ideas!  My freezer is already chock-full of frozen bananas (including some my husband threw in unpeeled, bless him) which I've been using for smoothies, but with the change of seasons here in New England, I'm not craving icy cold drinks so much.   I feel a black banana cake coming on!