[allthings85]

Megan- That’s a good idea about making the oat flour course and I think you are correct about the altitude. I live at a high altitude and it’s also been extremely humid here. I’ve never had barometric details affect my baking before but know it happens. I’ll try again with the course oat flour. Thanks for the tip 🙂

[allthings85]

I love banana bread and enjoy the flavor of this very much. For some reason I have yet to be successful in baking any without having wet/ under baked centers. I have a convection oven. Set it to 350 and baked for 45 min like the recipe calls and end up adding on additional time (today another 30 min or so). Took them out bc the top started to look burnt, let them cool, cut through and they weren’t done in the middle. I suspect this is baker error – not the recipe. (Nicole, close your ears) I can make the best chocolate cake built in layers and do fancy piped on frosting but can’t get banana bread down! Any one have some baking tips? Where might I be going wrong?

[allthings85]

Thank you for responding, Nicole, especially after a long day traveling-appreciate you 🙂
Hope you get some good rest after your travels to the east coast. Enjoy the warmth back home. 🙂

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