banana bread with burnt edges
Seems like my new oven is very powerful and the edges of my banana bread are burning black by the time the bread is done.
I always cover with aluminum after about 30 mins of baking. After 30mins the edges weren't burnt but definitely set. Problem was it continues the additional 40 minutes required for baking led them to get burnt by the end.
Would you guys recommend covering the bread from the very beginning? Any other opinions will be gladly welcomed!
Fyi I used a 9x5 glass pan for the bread, not sure if using my aluminum one will make a difference.
A light-colored aluminum one might help. Glass takes longer to heat up but it then holds heat longer.
It's more likely that your old oven thermostat was off-target than that your new one is overly powerful. Lower your oven temp by 25F. Keep an eye on the loaf and take its temperature. With the correct temperature, you should not be having to cover with foil - neither in your old oven nor the new.
ETA: Play around with the position of your oven rack.
No I haven't, but its definitely better (or maybe inaccurate) when compared to my previous one which is why I checked the bread earlier than normal.
Cookies bake much faster in this oven as well as muffins but the issue with the burnt edges I don't know how to solve without underbaking the bread.
Sounds like your oven needs to be re-calibrated. Get an oven thermometer. Also when using glass pans, the manufacturer and many cookbooks recommend reducing the oven temperature by 25 degrees F. I don't usually bother to do this, but reducing the temperature might prevent the burnt edges.