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Rant: my banana bread came out raw in the middle three times in a row and I can't figure out why
Three Sundays ago I started a once-a-week banana bread thing, and every loaf since has been a brick on the ends and wet dough in the middle. I'm using a 9x5 metal pan at 350 for 60 minutes, toothpick comes out clean at the edge and coated at the center, and my oven thermometer reads pretty close to 350 so I don't think that's it. Last Sunday I even let the loaf cool a full hour before cutting and the middle was still gummy, almost like pudding. Do I drop the temp and bake longer, or is my pan too dark and I should try a glass one?
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thomas_wilson1d ago
Have you tried tenting foil over it halfway through?
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