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(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 )