As you might be able to tell from the uneven bake on these (top half lighter than the bottom) and the weird holes in the center of each loaf, this wasn’t my finest work. Overall it tastes pretty good. The top half tastes really good! But this recipe needs some work.
So what went wrong? I’m fairly certain I had a density problem, and I had the oven too hot (I did 375 like I do for my pumpkin bread). The centers were jiggly and the edges were way golden after baking for 15 minutes. Uh-oh. I turned down the heat and tented with aluminum foil. After it still being jiggly after an additional 10 minutes, I switched to convection mode. Normally I wouldn’t convection anything cake-like because it’ll dry it out, but I decided to try it since I actually kind of needed the center of this thing to dry out!
The ingredients list below is corrected for what I think I need to do next time. I’ll report back and post instructions once I have a chance for a do-over.
2 cups bread flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp cinnamon
1 cup butter
2 cups sugar 1 cup sugar
½ cup milk (I did not have this in my original attempt)
3 extra- or over-ripe bananas, mashed
1 cup chopped pecans