Hi — The amount of bananas and the use of baking soda both have something to do with color. The bananas naturally turn dark brown as they bake, so the more bananas you use percentage-wise to other ingredients, the darker your bread will be. Baking soda, when used with certain other ingredients, darkens the whole, as well. We use brown sugar here, which also contributes slightly to color. As for "moist but not gummy" — that all has to do with rise and bake time. Too little rise, and your bread can tend toward gumminess; same result from being underbaked. Good luck with this recipe; I suspect it's going to offer everything you're hoping for! PJH@KAF

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