I had a few bananas that where over ripe and I didnt want to throw them out, so I searched online and found a lot of ideas.
I thought I would share a few I found:

1)  Peel bananas and cut up in a cookie storage container, top with
chocolate syrup, ice cream (favorite kind) then chocolate syrup again
and last chopped up nuts. Cover and freeze. Cut in squares when you
feel a need for a sundae, (banana split)

2)  If bananas get too ripe for fresh-eating, put them in a plastic bag in
the freezer and make some banana bread when you have enough.

3)  In your blender add 8 cubes of ice(I smash it into smalller pieces
before putting in the blender), 1 frozen banana broken into chunks, 3/4
cup skim milk and 1 tsp sugar. Blend until smooth. Very filling and
satisfying!

or

EXTREME BANANA NUT BREAD (or muffins*)

2 C all-purpose flour
1 tsp salt
2 tsp baking soda
1 C butter or margarine, softened (I use butter)
2 C white sugar (I use 1/2 white sugar and 1/2 Splenda)
2 C mashed overripe bananas
4 eggs, beaten
1 C chopped walnuts

Preheat oven to 350 degrees F. Grease and flour (or line with parchment paper) two 9 x 5 inch loaf pans.

Sift
the flour, salt, and baking soda into a large bowl. In a separate bowl,
cream together the butter (or margarine) and sugar until smooth. Stir
in the mashed bananas, eggs, and walnuts until well blended. Pour the
wet ingredients into the dry mixture, and stir just until blended.
Divide the batter evenly between the two loaf pans.

Bake for 60
to 70 minutes in the preheated oven, until a knife inserted into the
crown of the loaf comes out clean. (I cover loosely with foil if it
starts browning before the center is done.)

Let the loaves cool
in the pans for at least 5 minutes, then turn out onto a cooling rack,
and cool completely. Wrap in aluminum foil to keep in the moisture.
Ideally, refrigerate the loaves for 2 hours or more before serving.

*
For muffins, preheat the oven to 375 and bake for about 20 minutes. Use
cupcake/muffin liners so you don’t have to grease the muffin tins.

I look forward to trying this potato recipe by smittenkitchen.com
I think it will go great as a side dish with main meals of chicken and vegies or as a side with breakfast and much more…

Potato Pancakes [Latkes] by Deb.

My formula is roughly this: a one-pound russet or baking potato to
one small onion, a large egg, quarter-cup of flour, teaspoon of salt
and a hefty pinch of black pepper. How many you yield has to do with
how big you make them; I aim for small ones (approximately three inches
across) and get about a dozen per batch.

But, if you’re not a formula person, here is a more official-like recipe:

1 large baking potato (1 pound), peeled
1 small onion (4 ounces), peeled
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Peanut oil, for frying

In a food processor or on a box grater, coarsely shred the potato
and onion. For longer strands, lay the potato sideways in the chute of
your food processor. Transfer to a colander or wrap in a cheesecloth
sling, and squeeze as dry as possible. Let stand for 2 minutes, then
squeeze dry again.

In a large bowl, whisk the flour, egg, salt and pepper together.
Stir in the potato onion mixture until all pieces are evenly coated.

In a medium skillet, heat 2 tablespoons of vegetable oil until
shimmering. Drop packed teaspoons of the potato mixture into the
skillet and flatten them with the back of a spoon. Cook the latkes over
moderately high heat until the edges are golden, about 1 1/2 minutes;
flip and cook until golden on the bottom, about 1 minute. Drain on
paper towels. Repeat with the remaining potato mixture, adding more oil
to the skillet as needed.

Do ahead: Latkes are a do-ahead-er’s dream. You can also keep
latkes warm in the oven for an hour or more, if you’re waiting for
stragglers to arrive. Cooked, they keep well in the fridge for a day or
two, or in the freezer, well wrapped, for up to two weeks. Reheat them
in a single layer on a cookie sheet in a 400 degree oven until they’re
crisp again. Bonus: If you undercooked them a bit or didn’t get the
browning on them you’d hoped for, you can compensate for this in the
oven.

For more great recipes and ideas visit smittenkitchen.com