Are bananas the fastest fruit?

I dunno, but we got overtaken by the bananas this week. In warm weather, bananas seem to ripen a bit like pears, and I ended up with a whole load of very mushy bananas that weren't great for eating - so time to do a traditional banana bread! The recipe is just the same one that I used before (that was eight years ago - eek!), where the only changes were that the bananas I used were very, very ripe and a little larger, giving ~450g of peeled bananas - I didn't scale any of the other ingredients though.

Here it is, ready for the oven:

Looks good straight out of the oven!

I'm a little concerned by how soft and wibbly it is, but I'm hoping that it'll firm up once it cools. I stabbed it multiple times with a skewer, which came out clean, so I think it's done - I guess there was an awful lot of banana in it, which might be contributing to the wibbling.

And the verdict? Yes, it was definitely quite under done - the texture is a bit mushy and rather soft (not altogether unlike extremely ripe bananas, unsurprisingly). But the flavour is absolutely wonderful - I'm amazed at how banana-y it is, and it's got just the right sweetness to it. It's got a really, really lovely flavour to it - and actually, the texture is rather nice once you've got used to it - it's just that this one is more banana than bread (which might not actually be a bad thing overall!).