I saw a post in 2008 about resting banana bread batter, where they were discussing about resting batter. I understand that this would exhaust the leavening agent. (i.e. baking powder/soda) I only have 1 pan, and I am currently using it for proofing which takes hours. I made another banana bread batter on the side to bake in that same pan as soon as the 1st bread finished baking. But this time, I didn't add any leaveners and would add it as soon as the pan becomes available. Does this affect the bread at all?
TLDR: I made banana bread batter without a leavening agent and the batter will rest for a couple hours before I add the agent as soon as I'm ready to bake. Does this affect the bread?