How can I make my banana bread more moist?

Question

I've followed lots of standard recipes online, and the result is always more cake like: dark on the outside white and dryish in the middle.

When I go to the store and buy it it's always dark and moist in the middle.

What is the secret ingredient?!

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Update: A lot better! Suggestions below helped a ton. But the perfect banana bread still eludes me.. Here's somes pointers I picked up:

• Freezing bananas helps. It allows you to mix them in easier and gives it a more consistent texture. More bananas is better (try 4 small ones, or 3 big ones).

• Try adding Sour Cream (instead of yoghurt). Maybe 1/4 cup for 1 loaf. I had much positive feedback after this experiment!

• Molasses helps the color (be darker), but the flavour becomes a little too strong and maybe even bitter. Overall I don't recommend it.

Answer 1

Store banana bread is usually heavier on bananas (they have to get rid of them), and that will make for a heavier, moister, darker banana bread. I generally add at least one more banana than it calls for in the recipe, and you'll get a better flavor if you wait a while, and let the bananas get old and spotty.

Answer 2

First, I tend to wait 'til the bananas are completely black, and then freeze them 'til I have enough for a batch of bread baking, then thaw them the day before cooking. This ensures that the bananas are completely broken down (the freezing helps to burst any cell walls), freeing up all of the moisture from the bananas.

I also use a recpipe that uses molasses, which results in a very dense, moist loaf. Not everyone likes it though, as it can be a little bit heavy.

Answer 3

Yogurt. There's a recipe in a book I have called Baking Illustrated that uses it; I highly reccommend picking up that book, as they discuss what each ingredient does in the bread. I believe their recipe calls for 1/4 cup of plain yogurt added to melted butter, bananas, and egg for the wet ingredients alongside the usual dry ones.