Was just running this by my sister who uses the exact same recipe. The 2 differences this time that I did was instead of using 3 bananas I used 4 because I had extras. The 2nd difference is that I used bananas I got on the clearance isle last Thursday for an amazing low price. 9 bananas for $1.00. Maybe I didn't let them ripen enough???

She doesn't think it's the baking soda or powder. My powder is almost 5 years old now but it always passes the fizz test...

Still wondering why it's so crumbly. Bizarre... I think I'm going to put the uncut loaf into the freezer well wrapped to see if it might help in moistening it up.