Swapped my glass loaf pan for a metal one on banana bread and the crust came out way better, am I just late to this party?

I used glass for years and got soggy sides every time, but the metal pan gave me that golden crispy edge in 10 minutes less bake time, has anyone else made this switch and noticed the same thing?

2 comments

2 Comments

the_henry13d agoTop Commenter

Ask if you adjusted the temp down at all. I tried metal for banana bread last week and it browned way faster on the bottom than the top, ended up with a dark crust but the center was still slightly undercooked. Did you drop your oven 25 degrees or keep it the same?

karenw9012d ago

Browned way faster on the bottom" is exactly what happened to me too. I kept the temp the same and regretted it. Dropping it 25 degrees next time for sure.