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I bake once a year and I'm not great at it. When I made banana bread with my mom's recipe a few years ago, I filled the bread pans too full and the oven caught on fire (no one was injured, thankfully).
So here I am again ready to go....how full should I fill the bread pans to get a good full sized loaf? 1/2, 2/3? I don't want it to spill over like it did before, that butter is highly flammable! Thanks.
P.S. And can anyone point me to a good active cooking forum where I can ask other questions if I run up against some other challenges today?
I usually fill them about 2/3 full. If you're really worried slip a cookie tray on the bottom shelf to catch anything that might run over - this prevents a big mess in the oven and fires. If you need any help today, I should be on and off all day and would be willing to help if I can.
One other quick Q: I got a new oven with convection. The recipe calls for 350 @ 1.5 hours for a normal oven. I test as we get to an hour to make sure it doesn't overbake, but I have a tendency to overbake things.
Should I use convection, and if so, should I set the temp at 325 w/ convect instead of 350 normal bake?
I don't have a convection oven, but I would follow the directions in the recipe. If it's banana bread or anything "cake-y", check it at the 60 minute point. Check it by sticking a clean knife into the middle, about 1 to 2 inches deep. If it comes out clean, it's done. If it comes out with batter on it, keep baking and check again every 15 minutes.
Good luck!
I don't have a convection oven either. I'd probably use my regular oven, but if you don't have a regular oven, I'd check the bread every 5 - 10 minutes to make sure it doesn't overbake.
Cooking under stress is always hard .
Only 2/3 full and make sure you only mix gently - just until blended. You never want to overmix quick breads (which banana, pumpkin etc are) or they will be flat.
I don't lower the temperature in my convection oven, however I do check on items about 10-15 minutes earlier than the recipe states. You will be amazed when you bake multiple items that you have no cold or over baked spots.
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