(William J King) wrote:


I have a heavy banana bread recipe that bakes in a 9x9" pan.
if I use the glass pan if burns but cooks thorough.
if I use an aluminum pan it does not cook thoroughly.

is there an alternative? (tried lessening the sugar to reduce the burn
but not luck.)

Wm king


Have you used an oven thermometer to determine if your oven is cooking
that the temperature you think you have set it for? I use ovens that
are as much as 50 degrees F off of what the oven setting is.

Also, if you use a direct read thermometer instead of a clock, you can
tell if your bread is done if the interior temperature reaches 180
degrees F.

escargo

David S. Cargo )