Firm, bright yellow, bananas can take a week or more to ripen enough for baking. You know they're ready when they have lots of dark brown spots and are soft to the touch.
Have too many perfectly ripe bananas? Toss them in the freezer, unpeeled. When you’re ready for them, just thaw, cut off the top of the peel, then squeeze the banana straight into your mixing bowl.
Dust the top of this sweetly glazed cake with ground cinnamon.