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My mom's banana bread recipe kept sinking in the middle until I figured out the real problem
I baked her loaf 5 times over 2 weeks and every one caved in the center even though I followed the card exactly, and it turned out the issue was my oven running 25 degrees hot so the outside set before the middle caught up. I grabbed a $6 oven thermometer from the hardware store on Grand Ave and confirmed it, then dropped my dial to 325 and the next loaf came out domed and perfect. Has anyone else found their oven was lying to them the whole time, and how far off was yours?
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