The bananas were black with dark spots but they were cold from the fridge. I don’t know if it’s worked yet, it’s been about 45 minutes since I mixed it, the dough looks good but hasn’t risen yet. I put it over by the heater. The yeast was good, I’d just used it in regular bread.

Did it work out for you after you did that? It’s probably that your bananas didn’t have enough moisture – the more ripe they are, the more moisture they lend to the dough. I always use extremely ripe bananas or bananas that I have frozen, so that may be why! I’ll add that into the recipe that liquid may be needed.