I looked at the few banana bread recipes on KAF site, the proportions are quite different from yours. Looks like the amount of baking powder used is relatively little compared to the other proportions of ingredients. I also noticed there is little egg in your recipe.
I have a recipe that works well and the bread is moist and crispy crust.
338 g plain flour
4.5 teaspoon baking powder
1.5 teaspoon salt
0.38 teaspoon ground nutmeg
150 g soft butter
338 g soft light brown sugar
3 eggs
4.5 bananas (defrosted if you froze them)
75 g chopped walnuts
The baking soda is activated by egg mixture in this case.
Recipe here:
Credit to Mrs Harters @Harters
