How do you get really moist banana bread?

[CornishTeaTime]

Ideas on how to get really moist banana bread, I used this recipe yesterday and it turmed our ok but not as moist as I'd have liked. Bananas werent really mushy/ripe wonder if it was that???

My recipe is:
140g unsalted butter
140g SR flour
70g sugar (says 140g but too sweet)
2 ripe bananas
2 eggs
1tsp baking powder
100g choc chips

You need to give those bananas a week in a cupboard. This is the sort of banana I use the skin and stalk get really thin. I know it looks black but inside it’s fine.

I promise I’m not a pervert and those are photos of a banana.

They’re no where near ripe enough. You want them almost black.

also add Greek yoghurt

If you want bananas to ripen faster, put them in a paper bag, sealed or twisted over to keep the air in. Even better if you have an over ripe banana to put in with them. It works with other fruit too if you put them in a bag with a ripe banana.

Bananas give off ethylene gas which acts a a plant hormone, speeding up the ripening process. Conversely, keep your bananas stored away from other fruit if you want them to stay fresh longer!

Light brown sugar, not caster sugar, and overripe bananas.

Use melted butter.

Melt in a pan. Let butter cool slightly. Add Mashed banana, vanilla and your pre beaten eggs, add 1 heaped tbsp sour cream and then dry ingredients. Straight into hot oven and after 6 mibs lower then temperature

I use a similar base recipe to the one you use op

Agree with this recipe, I make it all the time and it is very moist. Also you need to use much riper bananas OP

Your bananas need to be very brown-black, even. If you could contemplate eating it raw, it's not ripe enough for baking with.

They are nowhere near ready for banana cake.

Avocado. It will ruin the avocado but will ripen the banana faster!

The sugars haven’t developed nearly enough in those bananas and the texture will also be wrong.

Using underripe babanas can give a tannic effect as well - think of that mouth pucker you get if you bit into underripe banana skin.

OP you are wasting your time (and ingredients) if you try again with those bananas. As everyone else has said they are not anywhere near ripe enough! All the putting them in the freezer, switching butter for oil etc doesn’t change the basic fact you need really really overripe bananas!

I buy my bananas at least a week before I want to bake with them.

I know that doesn't help you now, @CornishTeaTime but it'll help for next time!