I just wanted to share a successful (provided you are VERY fond of bananas) experiment: the "bananas only" bread.
This is not a proper recipe, but more of a method.
Take any wholewheat or dinkel rolls recipe (if you are using a sourdough process, follow standard procedures until you reach the "baking day" or "final dough" stage). Then substitute ALL liquid in the recipe with equal volume of mashed, ripe bananas. Omit any sweeteners or fats included in the recipe - the bananas are moist and sweet enough - but do include salt.
Bake according to recipe.
For variation, try one or several of the following additions:
ground cinnamon, ground cardamom, nuts, seeds, raisins, apricots
Some suggestions for toppings when enjoying these rolls are:
simply good quality butter