I'm going to do it! I have always thought that Banana Wine sounded good.
I've made a bit of wine and I like to try different things from time to
time. So, this time it's Banana Wine. I'm making two five gallon batches.
12 bunches, 72 bananas, sitting on my kitchen counter for 10 days now.
(What a great wife!)

I'm using a recipe from "The Joy of Home Winemaking" page 88.

It says "...very ripe (black but not rotten) bananas..."

Should they really be black? Mine are mostly brown with other parts brown
spotted. Should I keep waiting? Any thoughts?

John