What are the physical and chemical changes of banana bread?

When making banana bread, physical changes include the mixing of ingredients and the transformation of the batter as it heats in the oven, resulting in a solid loaf. Chemically, the process involves the Maillard reaction and caramelization, which develop flavor and color as sugars and amino acids react under heat. Additionally, the baking soda reacts with acids in the batter to produce carbon dioxide, causing the bread to rise. Overall, these changes contribute to the final texture, taste, and appearance of banana bread.