The secret ingredient here is pudding! Either banana flavoured or vanilla pudding works great. It makes the banana bread moist. Another tip is use bananas that are so overripe that they are all completely brown. This will add better flavour to the loaf. This recipe is all about the techniques which will help keep the loaf moist. Covering the loaf with foil while baking is necessary, and will ensure a moist top that isn't crusty. I've added some cake flour to the mix because Canadian wheat has alot of gluten and I wanted to make the bread dense but will bake evenly. Feel free to experiment with adding different types of nuts or sweeteners to make this receipe your own. So far I've baked this loaf in flimsy aluminum pans and glass pans, and the disposable aluminum works better than the glass pan. I've also made mini acorn-shaped bread in Williams-Sonoma decorative pan as well as the W-S bundt pan and had impressive results with pretty designs. If anyone tries it in a silicone pan, I'd love to hear how it turns out. Enjoy!