-To line the pans with parchment, I place the paper on a counter, then place the pan on top of the paper. Trace around the bottom of the pan with a pen, then cut out the shape and place in the bottom of the pan. I usually double or triple the paper and cut several out at one time. You may also purchase pre cut liners in a baking supply store. I always recommend using a liner so the bread does not stick to the bottom of the pan. I also always grease with spray oil the bottom and sides of the pan to insure the bread does not stick.
-For the best banana bread, the bananas should be very ripe. I use bananas that have black skins and are so soft, they can easily be mashed with a fork in a small bowl. If the bananas are extremely ripe, and you are using a stand mixer, the bananas may be added whole and will easily break up with the use of a paddle attachment.
-Remember, do not over mix the bread. If the mixer is set on a high setting, air will be mixed into the batter and the bread will have a light texture, instead of a dense texture, which is desired in a quick bread.
-If you have an abundance of bananas and no time to make banana bread: Peel the whole, ripe bananas. Place the whole bananas in a ziplock bag. Freeze until ready to use. When ready to use, thaw on counter, or place in microwave for a few minutes or until softened and thawed. Drain any water off of thawed bananas before using.