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How do I make a banana bread less dense? I don't overstir the flour when adding it to the wet ingredients. Flavour is great but loaf is heavy. I read somewhere to whip egg whites separately. Ideas anyone?

You are using double acting baking powder I assume? The first "act" comes when the baking powder becomes wet so you need to get it in the pan and oven fairly quickly. The second "act" comes from the heat. Acid can interfere with the baking powder so you need to have the baking powder sell distributed in the flour before adding liquids if they include something like lemon juice. But I always assume that banana bread, zucchini bread etc. are going to be on the heavy side - but not dry.

Hi Mew,  I swear by the America's Test Kitchen Ultimate Banana Bread recipe.  Their technique of microwaving the bananas to release juice, then concentrating the juice on the stove, keeps the dough from being too wet, allowing 5 bananas to flavor a high-rising loaf.  Mmmmm.