I baked my first banana bread yesterday, and I’d call it a 90% success! The inside was moist and delicious, but the outside turned out a bit too hard. I’m not sure what went wrong, so I’d really appreciate any insights or suggestions.
I followed Munchies by Mallory’s Brown Butter Chocolate Chip Banana Bread recipe:
½ cup unsalted butter
1 cup brown sugar
3 mashed overripe bananas
1 egg
2-4 tbsp milk (only if batter is too thick)
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
¼ tsp salt
1 cup semi-sweet chocolate chips
I baked it at 350°F for 50 minutes (recipe calls for 55-65 minutes).
Should I lower the temperature or reduce the baking time next time to achieve a softer crust? Any tips would be super helpful!
I have never seen banana bread with such huge chunks of chocolate nor that much, and I love the idea! I like both chocolate cake and banana bread, so this is perfect.
This looks so good, well done!
I’ve had this problem with the top of banana bread being a little ‘over’ - I’ve played with temp (slightly lower) and also covered partway through baking to reduce the crust and colouration. Yours looks amazing - pass a slice please .
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