I don't know what went wrong, but I was not pleased with this recipe. The only changes I made were to omit the nuts and to bake as cupcakes, with paper liners. I baked for approximately 20 minutes at 350, and the cupcakes were very dark on the top and didn't rise very much. All of my ingredients were fresh (except for the slightly overripe bananas), so I know it wasn't that. I didn't overbeat, so it wasn't that either. The egg whites were folded in gently, so eliminate that as well. I do know that 1 1/2 cups of sugar to only 1/2 cup of butter is not the right ratio. The mixture didn't cream properly; it stayed somewhat dry and crumbly even after beating on high on my kitchenaid for about 5 minutes. The cupcakes weren't at all cakelike; they were chewy and greasy (it even soaked through the paper liners to the pans). Maybe this recipe is good when baked in a 9" round, but not as cupcakes. I'm really sorry, but I'll be sticking with my favorite banana nut muffin recipe when I have bananas "on the edge"!
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I don't know what went wrong, but I was not pleased with this recipe. The only changes I made...