Quick Bread Mixing Methods, Leaveners and Banana Bread Texture

I am on a quest to find the perfect banana bread, and have made 7 recipes so far. I am curious about the different methods used in the recipes.

1) How will the finished product vary, or is it really not important whether wet ingredients are added to dry, or vice versa? For example:

- Add dry ingredients (flour, soda, salt) to the wet ingredients (oil and sugar combined first, then mashed banana and eggs are mixed in). Note: Unique to this recipe, 3 T milk and vanilla are added after the flour mixture. Any thoughts re: the change in the final product as a result of adding the milk at the end, instead of with the wet ingredients?

- The MSK cardamom Brown Butter Banana Bread instructions say to add the wet ingredients (browned butter, banana, sugar, eggs, vanilla) to the dry ingredients (flour, baking powder, baking soda, salt).

2) Further, one recipe from a 50 year old church cookbook says to let the batter sit on the counter for 20 minutes before putting the pan into the oven. I imagine this would allow more gluten to form before the bread is baked. Based on science, should this step make a difference in the finished product, and if yes... can you describe the difference? (I did not notice anything.)

3) In general, how will the end product vary given the varying leaveners used (all for a single loaf of bread)?

-- 4 teaspoons baking powder (this recipe lists oil as an ingredient, yet invites the use of half buttermilk - introducing acid? - in place of half the oil to reduce the amount of fat in the bread). Note: I used only oil and this loaf turned out more like a fluffy cake than banana bread, IMO.

-- 1 teaspoon soda and 1 teaspoon powder (MSK cardamom recipe)

-- 1 teaspoon soda (this is the recipe with the 3T milk added after the flour).

4) Lastly, the recipes roughly have the same amount of each basic ingredient: 1 c mashed banana, 2 c flour, 1c sugar, 1c fat and 2 eggs. Except the MSK Cardamom recipe has double the banana (2 cup mashed) and half the fat (1/2 c butter). My expert takeaway (!) is that the added banana allows one to use less fat, likely resulting in a healthier end product. Am I on to something, or missing something?!

Thank you so much for your thoughts. When I go to heaven I will spend my eternity in a test kitchen!