My personal and professional experience
with making banana bread and muffin
s indicates that your banana bread will be about 100,000
times better if you include the following procedural steps
Sift your dry ingredients together to break up nasty-tasting rocks of baking soda that will not dissolve during mixing or baking.
Mix your mashed-up bananas into the dry ingredients; coating the bits of banana with flour prevents their sticking together in a mushy mass that won't mix well with anything, tends to settle to the bottom of the pan, and causes uneven baking.
To improve the texture, add the wet ingredients to the dry and mix by hand only until just combined (no loose flour). Just because.
It also seems, to me, that this recipe lacks an adequate acid component for the acid/base reaction with the baking soda--try a cup of buttermilk.
During the creation of this write-up, I recieved the following message:
Sorry, but nothing matching "nasty-tasting" was found.
Of course, I could let you create a new 'nasty-tasting' node..."
You have no idea how difficult it was to refrain from creating a "'nasty-tasting' node".