Banana Bread Help

[neb0001]

Can any one tell me why my banana bread always comes out dark at the bottom and light on top on the inside? It doesn't seem to matter what type of pan I use because no matter what type of pan (aluminum, glass, enamel) the same thing happens. The outside is nicely browned but the inside always looks two-toned. It taste delicious but I am reluctant to share with anyone because it doesn't look very nice.

 

[chopper]

Hi, welcome. I don't think I have ever had that happen. Can you take a picture next time you bake some? As long as it taste good it wouldn't be a problem in this house, but I do understand that you want to fix it. Someone will come along soon with good ideas as to why it may be happening, but I can't help you.

 

[CWS4322]

Welcome to DC! There were two recent threads on banana bread:

http://www.discusscooking.com/forums/f23/best-banana-bread-ive-ever-had-4730.html

http://www.discusscooking.com/forums/f154/banana-bread-82022.html

The only banana bread I ever make is the Beaver Club's Banana Bread (Queen Elizabeth Hotel, Montreal, PQ). I line the pans with greased (buttered) brown paper grocery bags and bake in a slow oven for about 2.5 hours. I use pyrex loaf pans. Where is the rack in the oven when you bake it? If it is at the bottom, you might want to move it up one and try again. If that doesn't work, move it to the middle rack position in the oven.