When I first started making this banana bread, it always sank in the center; I had no idea why, but I kept making it anyway because I liked the way it tasted so much. Years later, as a pastry chef, I finally understood how to fix the recipe so that it wouldn't sink, by reducing the leavening. Too much baking powder or baking soda is usually a likely culprit when you have a "sinking" problem. I also cut back on the sugar because it seemed a little too sweet to me. I have found that many older baking recipes have too much sugar for today's taste. I prefer to use King Arthur for all three kinds of flour listed in this recipe, and in general. The "brown" in the name comes from the brown sugar and whole wheat flour, which together produces a great flavor when combined with bananas and walnuts. This is definitely my favorite banana bread recipe even though I've tried many others. YIELD: NET WEIGHT OF BATTER = 975g (2# 2 oz) - 3 MINI LOAF PANS SCALED @ 325g (11½ oz) EACH - OR: 4 DISPOSABLE ALUMINUM BABY LOAF PANS SCALED AT 240g (8½ oz)