Bread baking issues
Whenever I bake a sweet loaf bread such as banana, zucchini, brown, etc, the center takes much too long to set, so the edges get too brown. I've tried baking for the first 20 minutes at a higher temperature and then turning the heat down for the remainder, with some degree of success, but I still end up with a loaf that is too brown around the edges. What can I do to stop this from happening?
Comments
Hi Marsha - I would try lowering the temperature by 25 degrees for the full cooking time. This will help give the center enough time to bake through before the outside is too brown. Also, we recommend using a volume measurement for the main ingredient - bananas, zucchini, etc. Sometimes recipes call for "four bananas" or "two zucchini' but not all bananas or zucchini are of equal size, so you end up with too much weight in your batter and the cake won't rise properly. Look for recipes that call for a cup or weight measurement and make sure to measure precisely. If you haven't tried our Brown Butter Cardamom Banana Bread, definitely give that one a try! Best, Lynn C.