Salad Foodie
(This review is a little long so that other prospective bakers can learn from it!) Because I had 2 bananas on hand, I made a half batch and baked in 2 small loaf pans. I baked it for the 35 minutes and the crust was well browned, but after cooling and cutting, the bread was VERY moist, like it needed to be baked longer. My oven thermostat is right on the mark, so I had 2 thoughts about the excess moistness: (1) my bananas were VERY large, maybe TOO large, and (2) the aluminum loaf pans are shiny, not dark, and reflect heat away. A repeat session is needed the next time I have ripe bananas, to get perfect results. Still I like the bread - the flavor is delish and it certainly isn't dry!
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