This is the idea behind the "ultimate banana bread" recipe that is all over the internet. Use twice as many bananas but nuke them 5min to get the liquid out, sieve to drain, then reduce the drained liquid to 1/4 cup and add it back in. I just made a loaf the other day, AP flour, using >2 1/4 pounds of peeled frozen organic bananas, which was about 8 medium ones, which gave me a full cup of liquid. A little cinnamon and nutmeg in the batter, a couple tbs of white sugar added to the brown sugar, turbo sugar sprinkled on top, and to make mine "super ultimate" I used browned butter instead of plain butter. Double the volume of lightly toasted chopped walnuts to more than a cup, and it is fantastic. For once, I have a banana bread that actually tastes like bananas. 450 for 58min and it is done, but still a little bit mushy in the middle. Next time, I'll reduce the liquid down to 1/8c to make it just a little drier. It takes a bit longer but is the best I've made so far.

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