"sf" > wrote in message
...
> On Sun, 19 Oct 2014 09:33:26 -0700 (PDT), dsi1 >
> wrote:
>
>> The batter should be thick enough so that nothing is going to be
>> settling, not even your nuts. Make sure that you don't overbake.
>>
> My batter is always thick and the nuts never settle. I thought maybe
> I was under-baking (even though the toothpicks were clean and it
> pulled away from the sides of the pan), so I used my instant read
> thermometer last time and pulled it out at 200°. I thought I'd nailed
> it, but noticed there was still a thin layer of "banana" (for lack of
> a better term) at the bottom. It wasn't as deep as usual, but it was
> still there. I've decided that banana bread is a nice thing to be
> gifted with from now on.

I quit making it as nobody would eat it but then I discovered that Angela
has been buying it at school. No telling what it actually is though.