New Thick Loaf Pan: Reduce Temperature or Cooking Time?
As an avid baker, I'm excited to be on this site and forum!
I just purchased a thick USA 1/2lb loaf pan and made my favorite banana bread recipe. As I did with my older pan, I baked at 350 and for 55 minutes. It always came out perfect.
But now the sides and bottom are a little overdone, but the top is perfect.
Should I reduce the oven temperature and bake it at 55 minutes, or reduce the cooking time (say 5 minutes?).
I appreciate comments and thoughts.