I have used this recipe many times. For the best bananas, I get bananas which are very ripe, then I put them in the freezer for a while, until they turn BLACK. You take them out of the freezer and then let them come to room temperature and cut the ends off with scissors and squeeze the contents into the mixture as per the instructions in the link below. The recipe asks for 2 bananas, but sometimes I have used three.
If you follow the instructions in the recipe, it's a good idea to take a plastic scraper and, during the initial mixing cycle, make sure there isn't any of the mix on the inner walls of the bread pan. Use the scraper to make sure that the stuff which is being mixed is truly mixed by pushing it from the outer edges of the pan toward the center. If you don't do this, you might end up with a "crust" on the bottom of the bread.
In order to overcome this problem a couple of times, I didn't put the liquid mix into the bread pan and kept it until the "dry" stuff was finished, mixed them together, and then put ALL of that together into the bread pan to be mixed.
https://www.thespruceeats.com/banana-bread-machine-recipe-304378
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