[hungryhippo]

Hello,

I make a sugar free banana bread at least once a week. Once it is cooked and comes out of the oven it is really nice, has risen and looks great. While cooling however, the banana bread drops and I am left with a pretty flat banana bread.

Does anyone know how to fix this or what I am doing wrong?

[Pearlberry]

I looked into cakes dropping recently and it mentioned a top reason for cakes sinking were kids and pets. Lol. The reason was that you get distracted and beat to long, or let it sit before going to next step.

That is my excuse and I'm sticking to it.

[hungryhippo]

I don't have kids hehe. I am usually pretty quick to get it all done, I can make up the mix and have it in the oven in about 10 minutes. Perhaps I am mixing for too long?

[dogged]

hungryhippo

can I ask if you are using a fan-forced oven? I read in one of Nigella Lawson's books that she prefers not to use the fan-forced feature when baking. I thought I would give it a try without - and it works for me. That is, use standard oven and preheat well, then go gentle and patient. Fan forced seems to give a faster higher rise - but then it collapses.

Of course it you're not using a fforced oven then ignore that!

[hungryhippo]

Dogged - nope, I am using a really old oven that I have to stick my arm in with a match to light. Actually, I think I just found my problem..an old dodgy oven! If only the landlord would upgrade for us!

[dogged]

Oh dear.

Could you frame your new oven request as a serious safety concern? After all you'll be needing to use that oven more, now that winter is on its way, and really sticking your hand in with a lighted match isn't so safe....

[MaeGlyn]

I cook great bananna bread. But I find it rises better and turns out better if I use a big pyrex glass bowl with buttered and floured sides. It makes it bake evenly without hot spots. Give that a go.Maybe experiment with temperatures too. How quick does it cook?

I use fan forced.

This post has been edited by MaeGlyn: 30/03/2012, 06:21 PM