Light, moist banana bread
Every time I make banana bread, it comes out a little dry with a brown crust. Not burnt, but brown. I would like a moister, lighter-bottomed banana bread. I have mostly used a glass loaf pan at 350° for one hour (when the pick comes out clean), but have experimented Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude