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Home Cooking

Light, moist banana bread

LizInNJ | Feb 1, 201604:11 PM     13

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 with a silicon pan. The last one was done in the silicon pan at 325° for 55 minutes (surprisingly, the pick came out clean). I haven't tasted this one myself, but Mom reports that it is moister. However, it is still quite brown on the bottom. Any thoughts?

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