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?!    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.  
While living in Michigan in the late 1970's, I baked several loaves of banana right before going to church to play the organ for the midweek service. I decided to wrap one of the loaves to give to the pastor and his family right after it finished baking. I wrapped the bread in foil and enclosed it in a Ziploc plastic bag.   The pastor's wife told me that the banana bread was the best she had ever eaten the next day, so I have continued to wrap the hot, freshly baked banana bread in some foil and enclose it tightly in a plastic Ziploc bag and put it in the freezer to cool down for a few hours. 