The latest issue of Cook’s Illustrated included this recipe for banana bread that squeezes six bananas in one loaf. To manage moisture they extract liquid from five of them (by cooking and straining), then reduce that liquid and put it back in the batter. (The final banana is sliced for a decorative top).
This bread was great. Really intense flavor, moise-but-not-too, nice crisp edges.
Six bananas! One loaf! (My banana stripes are a little off-kliter.)