Hi all, I don't really know baking. I am pretty good at yeast breads, but not much else. I've been working on banana bread lately, and don't really get how to adjust the rising. It is really down to a cosmetic issue at this point. I have the texture and flavor I was going for, but am missing the domed split top that I want. I'm just looking for things that might effect that. Dryer/wetter? More or less flour, banana? I use baking soda, maybe add some baking powder? Just would like to know in general what might influence a higher and split top. Thanks!