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Swapped my glass loaf pan for metal after reading a comment on here
I was always a glass pan person for banana bread because that's what my mom used. But someone posted about how metal pans give a better crust and more even browning, so I tried it last weekend. Used my favorite recipe at 350F and the loaf came out with a perfect golden crust in 5 minutes less time. The bottom wasn't soggy for once, which has been my fail for like 2 years. Has anyone else noticed a big difference switching pan materials?
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jennifer_west521mo ago
Nah, glass gives me a better crumb texture honestly.
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torres.elizabeth1mo ago
Have you tried a lighter hand with the glass to get that same texture without overworking the dough? That trick saved me a ton of trial and error.
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