Inconsistent rise with banana bread

The author has been making a vegan banana bread recipe with egg replacer and butter, but has noticed inconsistent results, with two loaves turning out taller and three being flatter and denser. The recipe uses melted butter, ripe bananas, sugar, vanilla extract, baking soda, cinnamon, salt, baking powder, flour, and chocolate chips, and is baked at 325°F for 50 minutes. The author suspects that two variables may be causing the inconsistency: the use of frozen and thawed bananas, and the method of melting the butter. The author wonders if the frozen and thawed bananas may be adding extra water to the recipe, affecting the texture. Additionally, the author is concerned that melting the butter in a pan and adding it to the mixture while still hot may be causing a premature reaction with the baking powder and baking soda, preventing the bread from rising properly. The author is seeking advice on whether these variables could be causing the inconsistent results. The use of frozen and thawed bananas may be affecting the water content of the bread, and the hot melted butter may be interacting with the leavening agents in a way that prevents lift. The author is looking for guidance on how to achieve more consistent results.