> 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
> snipped-for-privacy@hawaii.edu
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 ( snipped-for-privacy@skypoint.com)