If you only have one or 2 bananas and want to save some up that are going beyond brown just chuck em in the freezer as is until you have a few.
One thing I find with banana bread recipes is to intensify the banana taste without getting mushy bread is use an extra banana or 2 and put them in a no-stick pot and cook them. Let them go to mush and then you let the simmer and reduce the water and you end up with an intense banana liquor type of thing that is great and hasnt thrown your moisture ration out of whack. Some people try to get away with banana extract but I find it adds a fake taste to things and this reduced banana method is great.

And with all cakes etc….a tsp or so of vanilla extract is always in order.