Mix in the wet ingredients with the dry ingredients. Melt the butter and add it to the mixture. If the banana bread is still dry, try adding some vegetable or canola oil after this step. You can also increase the amount of butter you use, but keep in mind that butter contains milk solids and water.
If the banana bread came out dry, there are two options for rectifying it. The first is to use sugar syrup. Add equal amounts of sugar and water to a pan and heat it well. Poke holes in the banana bread with a skewer and pour the syrup over it to moisten it.
Then store it in an airtight container. The second option is to place the banana bread under a damp kitchen towel so that the escaping steam moistens the bread as it cools. But this should be done as soon as the bread comes out of the oven. I mean, warm banana bread with butter is good, but trust me, it's even better the next day after all the banana flavor blends in.
So how mature is overripe? Anything from spotted bananas to solid black bananas is considered overripe. Moisture is important when it comes to banana bread, and the ratio of banana to soil makes all the difference. When you store the banana bread on the counter, you should place it in a plastic container with a lockable lid to prevent the banana bread from getting soaked. The ideal color for ripe bananas for use in banana bread is when they have brown spots, mostly brown or even black.