LOL, true, the simple solution is check every 10 minutes to make sure things aren't close to burning. My first 2 attempts here the temp was too low, while with my old oven, I baked it on 160 degrees and it came out perfect. I need to start with 220 degrees here. But not the full hour, then I think it would be black :)
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I will keep your tips in mind. I don't want to produce an under cooked or burnt bread.
Though, I will not expect it to be perfect at first as I might be disappointed in myself. :)
My first one wasn't perfect either, but still edible :)
and the great thing about banana bread is that (unlike cakes) it stays moist enough to eat for a few days in a row. Whenever I bake a cake its not that nice anymore the next day even if I pack it well.
Happy baking!