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Brown Suguar Banana Bread
#6003 - 04/13/03 07:36 PM

Georgette

Reged: 04/10/03
Posts: 62
Loc: Kamloops B.C.

I just made the Brown Sugar Banana Bread and it turned out so dark did I do something wrong or is that the way it's supposed to be. Should I turn down the temperature??
If somebody could help me out that would be awesome.
Thanks Georgette

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Re: Brown Suguar Banana Bread new

#6007 - 04/13/03 09:22 PM

Heather

Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA

Hi - The bread is pretty dark because there is a lot of natural sugar in it from the high (and very ripe) level of banana puree. But - did it turn out moist or dry? It should be very moist and rich. If it was dry, I'd say adjust the oven temperature down by 25 degrees, and start checking the loaf for doneness as early as 40-45 minutes into the baking time. Ovens can vary a lot - their thermostats aren't always accurate. And if you use dark metal baking pans always reduce the cooking temperature and time - this goes for clear Pyrex baking pans as well.

Best,
Heather

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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!

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