On Fri, 27 Aug 2010 04:35:43 GMT, Wayne Boatwright
> wrote:

> First, I should say that I've never had good luck when baking banana
> bread. Recipes I've tried turned out either too dry, or tested done
> but ultimately fell in the middle and the center was gooey.

I've never had banana bread turn out too dry, but that banana bread I
made didn't turn out right. It looked great coming out of the oven
and tested done, but fell as it cooled and looked like it had a layer
of banana on the bottom crust when cut. So, my newly acquired banana
bread confidence has crashed and burned.
>
<snip>
>
> Tuesday night I tried baking her recipe and it turned out perfectly.
> So the recipe...

Thanks, I'll try that one.

--

Never trust a dog to watch your food.

On Fri, 27 Aug 2010 16:49:16 GMT, Wayne Boatwright
> wrote:
> >
>
> I hope it turns out as well for you as it did for me.

Me too, but I rarely make it because apparently I flunked banana bread
101.

--

Never trust a dog to watch your food.

Wayne Boatwright wrote:
> On Fri 27 Aug 2010 09:01:50a, sf told us...
>
>> I've never had banana bread turn out too dry, but that banana
>> bread I made didn't turn out right. It looked great coming out of
>> the oven and tested done, but fell as it cooled and looked like it
>> had a layer of banana on the bottom crust when cut. So, my newly
>> acquired banana bread confidence has crashed and burned.
>
> Oh, that's a shame. That's what often happened to me in the past
> with other recipes.
>
>>> Tuesday night I tried baking her recipe and it turned out
>>> perfectly. So the recipe...
>> Thanks, I'll try that one.
>>
>
> I hope it turns out as well for you as it did for me.
>



From experience:

When a recipe for non-yeast/quick bread calls for an hour baking, it
often does take that long even if it looks browned long before.

My brother-in-law is the yeast bread baker in their house and he tests
the bread with a quick-read thermometer. Unfortunately I can't remember
the temp he told me is "done". I'm thinking he said 180dg. F.

gloria p

On 8/27/2010 5:17 PM, gloria.p wrote:
> From experience:
>
> When a recipe for non-yeast/quick bread calls for an hour baking, it
> often does take that long even if it looks browned long before.
>
> My brother-in-law is the yeast bread baker in their house and he tests
> the bread with a quick-read thermometer. Unfortunately I can't remember
> the temp he told me is "done". I'm thinking he said 180dg. F.
>
> gloria p

Gloria, I like my fruitcake to be 180°, but my banana bread is
190°-200°. Since I sometimes bake them in small mini-loaf pans, I
always check the temp to make sure they are done. I usually jot the
amount of time it takes to cook them, because I can't seem to remember,
anymore.

Becca