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I would let them get very ripe, peel them and then freeze them in a 1.5-pint plastic container until I accumulated 6 or 5 of them in the container and decided to bake.

Bananas can be frozen right in their skins. When I have those very ripe, brown bananas that no one will eat (DD and I actually like them green, and DH likes them just yellow), I just throw the whole banana in its skin into a ziplock bag in the freezer. Then I can thaw one or several bananas to make smoothies or banana bread.

I like your recipe, so might give this a try.
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