Alright, I have a bunch of ripe bananas that I hate to see go waste. So, I made a loaf of banana bread using a recipe that calls for veg. oil. It was moist but not much flavor. The second time I used a recipe that uses butter. It was flavorful but no moist..I did put coconut and choc chips. Anyone knows if a banana bread should be made like a cake? oil vs butter vs shortening? I really would like a simple recipe that is flavorful and not dry. Should I just use veg oil since readily on hand. Is it the amount of eggs or bananas ripeness that is the secret to preventing a dry banana bread? 1, 2, or 4 eggs?