I just baked a banana bread and it cracked at the top. Nothing major, just a slight crack. The texture of the bread itself is good, so is the taste. For the longest time my Mom has said that a perfectly baked banana bread should not have any such cracks. Is that right? If so, what can I do to avoid such thing?
Thanks.
Ok, just shooting from the hip here, were you careful not to over bake, and did you carefully measure your baking soda/powder and not heap the spoon? If it rises too much or overbakes you can end up with cracks. Overbaking is probably the #1 culprit. But it can be just enough overbaked to crack without making it taste dry or burnt. If it tastes good, I say Phooey, bring on the cracks! haha! I have a bunch of bananas sitting there trying to get old enough for bread. My mouth waters every time I look at them. I think I might accidentally knock them onto the floor a few times! haha!
Mine ALWAYS cracks. In fact I make sure it does to make sure the loaf is really done. I have made "prefect bb" as your mother would say, let it cool only to have it raw in the very center.
Personally I like it to be a bit "crusty".
Hmmmmm bb sounds sooo good right now. I put oatmeal and raisins and nuts and sometimes butterscotch chips(just about a 1/4c)
yummmmmmmmmmmmmmmmmmmmmm
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