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Serious question, does anyone else think underbaking is better than overbaking?
I know everyone says pull it when the toothpick comes out clean, but I pulled my banana bread at 50 minutes instead of 60 last week and it was the best loaf I have made in months, still a little gooey in the middle. My mom thinks I am crazy for serving underdone bread to my kids, but dry cake is worse than slightly wet cake in my book. Am I alone here or does anyone else pull things early on purpose?
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ruby_henderson3614d ago
Man, I gotta disagree with you on this one. A gooey middle in banana bread means the eggs and flour aren't cooked through, and that's a food safety thing when you're feeding kids, not just a texture thing. I get the dry cake complaint, nobody wants sawdust, but the fix is a thermometer or a lower oven temp, not pulling it 10 minutes early. Try baking at 325 instead of 350 and you get that moist middle without the raw batter. Your mom has a point, even if she's being dramatic about it.
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