This is the best recipe I have found and use!! Very moist!!

SOUR CREAM BANANA BREAD
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed bananas (2 medium)
1/2 cup sour cream
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt Preheat oven to 350F. Grease and flour bottom only of a 9 X 5 loaf pan. In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla, blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking soda and salt, stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool completely.

Here's another:
FAVORITE BANANA BREAD (1 loaf)
3 ripe or overripe bananas, mashed
1 cup sugar
1 egg
4 TBL butter, melted
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt

Preheat oven to 325°. Grease & flour an 8" loaf pan. In a large bowl, combine the mashed bananas, sugar, egg, melted butter & vanilla. Beat until thoroughly mixed. In a separate bowl, whisk together the flour, baking soda & salt. Stir the flour mixture into the banana mxiture just until blended. Pour & scrape the batter into the prepared pan. Bake 1 hour or until a toothpick inserted near the center of the loaf comes out clean. Allow the bread to cool in the pan 10 minutes, then turn out onto a rack.~~Amarillo Jr. League Cookbook

Put the overripe bananas in the freezer. Just as they are. Don't wrap. The skins will turn black and they will be perfect for bread.
Here is my favorite. [Makes 2 loaves]

Banana bread

Preheat oven 350

2-1/4 cups flour
1-1/2 teas. baking soda
3/4 teas. salt
1-1/2 cup sugar
3 eggs
1-1/2 sticks butter
4 or 5 mashed bananas

Grease and flour 2 loaf pans. [I line the bottom of my pans with waxed paper or parchment]
In mixing bowl, mix flour, soda, salt and sugar. Mix in slightly beaten eggs, melted butter and bananas. Stir in nuts if desired. Pour into prepared pans.
Bake at 350 for 45 minutes to 1 hour, or until toothpick inserted in center comes out clean.

I got this from Nikki on Allrecipes

My recipe is a keeper for us.

It is 6 to 8 over ripened bananas mashed and set aside.

Into a bowl, add 4 cups of flour, 2 teaspoons of baking soda, 1/2 teaspoon of salt, mix with your fingers or a fork and set aside.

Into the mixing bowl, add 2 sticks of room temperature softened butter and 1 1/2 to 2 cups of brown sugar and cream it until it is nice and whipped. Then add 4 eggs and an 1/8 teaspoon of vanilla, and beat them into the butter.

Then, add the bananas and mix until they're mixed in. Then slowly add the dry ingredients until it just reaches the fully moistened stage, but not beaten into a smooth batter. Don't make your flour work too hard.

Then, divide the batter evening between two normal sized loaf pans sprayed with pam or lightly greased and floured.

Bake for about an hour at 350 degrees.

Always, moist, rich, and lots of banana flavor. Dense and wonderful spread with butter or sweetened cream cheese. Great to add mini chocolate chips to this recipe or some chopped toasted walnuts.

You can eat this bread plain and cold or it will even toast up wonderfully for a richer buttery banana flavored treat.

I make this recipe EVERY Monday morning from whatever leftover bananas I have. I know it by heart. We go through a LOT of bananas here. I usually buy two to three of the three pound bunches from costco a week. They are cheap, healthy and filling for snacks and of course, the banana bread is a food staple in our home.

(The brown sugar amount is based on my mood. I stick in a little more sugar if I feel like it.)

Thank you all very much. I have been pumping out banana bread EVERDAY since last Sat, and I still have lots of bananas left....looks like it'll be compost material in the next day or so. I've been using variations on Ginger's recipe with less sugar, and substituting the butter with a mixture of olive oil, milk and a shot of rum (read that intensifies flavour at another website). I'm really chuffed with the way the banana breads have turned out - all different each time but delish - pudding-ey, cakey, and the last couple times more like bread (which I like). But the best I have ever managed! Thanks again!

These all looked good. Glad you found a combo that worked for you.