Spotted bananas tend to get baked into bread around here, on the occasions there are spotted bananas.
Totally with you on saving over-ripened fruit, though. I always find it kinda staggering how much good food people will toss out just because "it turned colors". No kidding, it's called oxidation, and it happens to everything that isn't sealed. Doesn't mean it's bad... just that it needs to be processed before it goes bad.
Easier solution is to not over-buy produce. Granted, much easier for me by myself, but just being willing to stop at the grocery twice a week instead of once makes a marked improvement on spoilage rates. Seems like most people I know want to try making as few shopping trips as they can, and while I can see the point in time savings, I like fresh food, not half-wilted, frozen-then-defrosted food. Also, it isn't like that extra little social interaction within your community is going to hurt you... although I certainly understand that sentiment as well.
Alternately, gardening is coming back into vogue, and I think that is probably the single best way to source your produce.
After all that about produce, here's my favorite tomato salad recipe:
In a large cylinder combine-
1 1/2L fresh tomato juice
1tbsp fresh cracked black pepper
1/2tsp salt
1tsp Worchestershire Sauce
Juice of 1 lime
Contents of 1 fifth of vodka of preference
Stir together over ice and allow to chill while garnishing servings
Per serving-
1 celery stalk
1 strip of bacon (precooked)
Pickled green beans
Green olives
1 stirstraw/large toothpick
In an iced glass arrange celery, bacon, beans standing on end. Skewer olives through with straw/toothpick and set aside. Pour salad over contents of glass. Top with olives and pepper sauce to taste.
*serves salads*