Seems like my new oven is very powerful and the edges of my banana bread are burning black by the time the bread is done.
I always cover with aluminum after about 30 mins of baking. After 30mins the edges weren't burnt but definitely set. Problem was it continues the additional 40 minutes required for baking led them to get burnt by the end.
Would you guys recommend covering the bread from the very beginning? Any other opinions will be gladly welcomed!
Fyi I used a 9x5 glass pan for the bread, not sure if using my aluminum one will make a difference.