Don't cut the amount of flour! That is what is (in part) making it
less heavy! Cutting the amount of flour will surely make the bread
heavier and even gummy. I suggest you look up similar recipes in
standard recipe books for guidance.

David wrote:
> Hi,
>
> What variations to the following recipe would you suggest to produce a less
> dense Banana Bread?
>
> Less flour, more Baking soda, less Bananas?
>
> Thank you for any suggestions.
>
> David.
>
>
> 2 cups all-purpose flour
> 1 1/2 teaspoons baking soda
> 1/2 teaspoon salt
> 4 overripe bananas
> 1 cup sugar
> 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
> 2 large eggs
> 1 teaspoon pure vanilla extract
> 1/2 cup pecans, finely chopped
> Confectioners' sugar, for dusting
>
>
> Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
> In a large bowl, combine the flour, baking soda, and salt; set aside.
>
> Mash 2 of the bananas with a fork in a small bowl so they still have a bit
> of texture. With an electric mixer fitted with a wire whisk, whip the
> remaining bananas and sugar together for a good 3 minutes; you want a light
> and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well
> and scrape down the sides of the bowl. Mix in the dry ingredients just until
> incorporated; no need to overly blend. Fold in the nuts and the mashed
> bananas with a rubber spatula. Pour the batter into the prepared loaf pan.
> Give the pan a good rap on the counter to get any air bubbles out.
>
> Bake for about 1 hour and 15 minutes, until golden brown and a toothpick
> inserted into the center of the loaf comes out clean. Don't get nervous if
> the banana bread develops a crack down the center of the loaf; that's no
> mistake, it's typical. Rotate the pan periodically to ensure even browning.
>
> Cool the bread in the pan for 10 minutes or so, and then turn out onto a
> wire rack to cool completely before slicing. Toast the slices of banana
> bread, dust with confectioners' sugar, and serve.