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About Elyse Grau
Expertise
I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.

Experience
I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.

Education/Credentials
none that apply

You are here: Experts > Food/Drink > Home Cooking > Bread & Pastries > Banana Bread

Bread & Pastries - Banana Bread

Expert: Elyse Grau - 10/31/2009

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

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