Here is Sarah's list of ingredients:
Now, when the recipe calls for "very ripe" bananas, it means very ripe-like brown all over. I can tell you from experience that you cannot force bananas to ripen by glaring at them, no matter how hard you try. So try to buy bananas that are already at least yellow, or you will be waiting a few days for your banana bread. Since my bananas were not ready yet, and I was banana-bread obsessed for those few days, I performed several unnecessary Google searches about bananas and can tell you why they should be brown. Apparently, the riper the banana gets, the more sugar it releases, making for a sweeter bread. And, you know...it's easier to mash a riper banana. WARNING NOTE: Do NOT place your bananas near other fruits while you are waiting for them to ripen. I lost three peaches with a lot of potential yumminess that way (bananas release a gas which causes other fruits to ripen faster). At this point, I could also tell you all the facts I learned from Shark Week (I spent some quality time with Google and the Discovery Channel this week), but I will spare you.
So, on to the baking (instructions from Sarah)!