This my friends is what banana bread looks like when baked by yours truly. Don't ask me what happened, because that is the problem- I HAVE NO CLUE! You would think I have never been in a kitchen before in my life- I mean seriously, how do you botch banana bread? I have yet to make a good loaf of banana bread in the last 7 years (okay well actually, my whole life, but I don't think I ever tried before I was married). I have tried different pans, different recipes, different ovens, different temperatures, different cooking times, and the result is always the same: way over cooked and crunchy sides and a middle ranging from gooey to batter-like. My oven normally cooks hot and I never cook things as long as the recipes says but not so with banana bread. Most recipes say to cook for about an hour. Ummm.... how about an hour and a half? That is usually when I finally pull it out of the oven because the sides are over cooked and I figure since the middle isn't AS jiggly, it is probably done. But it never is. Is there an unwritten secret to cooking banana bread that I wasn't told?
3 comments:
Hmmm, you do have issues. :) Just kidding. Maybe it's an altitude thing. I used to have problems but now I don't. I usually have to cook it quite a bit longer still though. But it's cooked through and the outside is just right, so it's okay. I wish I had an answer, but I don't, sorry!
I'm no help either! I'm so sorry! My luck is as good as your when it comes to banana bread! I haven't even attempted again for at least 3 years! I'm just as curious to know the secret!!
Shannon~
I just found a Lion House Recipe today and I made it! It turned out! It's a little too dark on the crust for me 45 min was a little too long, but it has both baking powder and baking soda and it says not to overmix the batter. It's the first time mine turned out! I found it here: www.mysisterskitchen2009.blogspot.com
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