Expert: Elyse Grau - 11/1/2009

Question
QUESTION: When I bake banana bread, the bottom half of the loaf is always darker than the top half of the loaf -- not the crust, but the loaf itself. What am I doing wrong? My mother used to bake competitively, and I know she gave me the reason for this years ago, but she has passed away, so I don't have her as a resource.

ANSWER: sherry:
I'm not really sure, so you might want to send this question out again. But it sounds to me like something is sinking. What mixing method do you use? Do you use brown sugar or white? What temperature do you bake it at? That information might give me a clue.

Elyse

---------- FOLLOW-UP ----------

QUESTION: Elyse -- thank you for your quick reply.  In answer to your question:  I use white sugar, and the recipe calls for both baking poweder and soda.  I mix it with my electric mixer . . mixing first the sugar and butter, add the eggs, then the bananas and then the dry ingredients.  I usually just stir in the dry ingredients rather than mixing them with the mixer.  It bakes at 350 for about an hour.

Thanks again, Sherry

Answer
Sherry:
Well, it doesn't sound like you are doing anything wrong. You might just try baking it a little higher in the oven - just to see if it is a browning reaction from the more intense heat. I'm really sorry I don't have a better answer for you - I never make banana bread myself, don't like it, and I've never sees the problem in any other quick breads I do make.

Elyse