I grew up eating my mother's banana muffins (and helping her make them) and, since moving out on my own, they have been a standby recipe. Something I could easily make for a quick breakfast or on the go snack. So the other day when we had some nicely blackened bananas, I knew just what to do. Only the cupcake tins were dirty, and, feeling lazy, I decided that I would just bake it up in loaf pans instead. After all, it is banana bread, what could go wrong?
Everything started out well, the loaf came out of the oven looking beautiful:
But when I came back after it cooled, I discovered that it had fallen, creating a large sinkhole in the middle of my beautiful creation. I wasn't too fussed over this (after all, I wanted tasty, not pretty) until the hubby and I cut into it and found that while there was a nicely cooked crust, the center was pure goo.
So, the hubby popped it back in the oven. Slightly thicker crust, and nicely browned top, but still goo on the interior.
So, we decided to give it one last go. We scooped out the goopey interiors...
...and plopped them in a mini loaf pan. (It would have been brighter to put them in the muffin tins, but hey, hindsight is 20/20.)
I threw that in the oven for what I intended to be 20 minutes and promptly forgot about it. So, two hours later, when the hubby inquired why it smelled like banana bread and had I taken it out of the oven? I dashed downstairs.
Ooops.
The amazing thing? IT WAS STILL UNCOOKED IN THE VERY CENTER.
Clearly, there is a reason that this recipe was for banana muffins. Who knew?
I have a banana bread recipe that likes to do the goo thing. I found that a 9x9 inch pan rather than a loaf pan counters it...until the other day. So somehow I convinced the mixture it was in a loaf pan lol It does work better in a muffin pan. I think it's because of the moisture/texture of the banana, it insulates the interior or something chemically explained (and my mind is too foggy for chemistry at the moment)
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