My attempt to make something each day during my holidays has succeeded again today with a batch of banana cake. I used a Donna Hay recipe and bananas that I'd stored in the freezer. I really don't care for soft over-ripe banana, so I feel less guilty about them not being consumed straight away by chucking them in the freezer for later. You don't even have to bag them! The skin goes all brown and wrinkly but inside is wonderful banana pulp that is perfect for cakes and muffins!