Hi! I'd try a combination of baking soda and baking powder. If you like the taste with 1 teaspoon baking soda but want more lift, try also adding 1 teaspoon baking powder. The combination may help you get more lift, especially later in the baking time since most baking powder formulas take heat to react.

Hi Billie,
I'm very sorry that happened! It honestly sounds like your oven was too hot if the outside got so dark and the inside was raw. Do you have an oven thermometer to verify that your temperature setting matches the actual temperature in the oven after preheating for 30 minutes? You may need to adjust accordingly.
Another idea: if you used a pan that was too small for the amount of batter, this could also have happened because the inside wouldn't have enough time to bake while the outside is overdone.
What colour is the loaf pan? If it has a dark finish, dropping the oven temperature by 25 °F will allow you to bake the loaf for longer while slowing the browning.

I wish I had a firm answer for what you experienced, but hopefully these ideas will help you figure out what went wrong.

Something went horribly wrong...dark crispy outside, very undone center of metal loaf pan. I have to say the outside slightlycrispy part was really good (I like my baked goods with a bit of crunch like brownie corners) and the flavor was really good... I am away from home for 2 years without my tried and true so I try a lot of internet recipes. Hits and misses. Too time consuming with only 1 pan and needing to make a bunch. Benefit of the doubt maybe I measured wrong but I was extremely careful.

So I bake Banana Bread every other week and I typically have a problem with stirring the wet into the dry ingredients, my question is the process would I stir with a whisk until I cannot see any more flour in the batter and its incorporated? or would it best to use a spatula as you mention and fold everything together? but my concern is how many times would I fold it or how many mins. I typically come out with a spongy texture a lot, or my Banana Bread isn't moist and a bit hard when I take it out of the oven considering I set it to 350 but my oven gets way Hot than necessary

Hi Amy, I'm so glad you enjoyed the eggless banana bread! The recipe calls for baking soda because that's how my mom made it. I was tempted to do more tests with baking powder to compare the two, but I didn't in the end because we enjoyed it so much this way. I probably will do the test eventually, and when I do, it's likely I'll try omitting the baking soda and using 10 mL (2 teaspoons) baking powder instead to see if that works too... hope that helps!

Thanks!