I have a question about the recipe "Espresso Banana Bread" from fiveandspice. How will the baking time/temperature change if I only have access to an cast iron skillet right now? Thanks.
your answer has to do with how thick/high the bread can be, given your pan. if the recipe calls for a loaf pan, and your skillet is actually a skillet and not a loaf pan, so it is maybe 2-3" high, then your bread will bake faster in the skillet because it is not as high and the heat doesn't ake as long to bake the center. so start checking for doneness, using a toothpick inserted into the center, maybe halfway through the loaf pan baking time, and every 5-8 minutes after that, until the toothpick comes out clean (no batter clinging.)
A thermometer is always your friend in the kitchen. In fact its indispensable. Most breads are cooked through with an internal temperature between 190-200 degrees. Over the years I've experimented with different quick breads, yeast breads, cupcakes, etc. Its a fool-proof methodology.
Please enter a valid email address.
Well played. You deserve a cookie.
Plus a project idea and some cute supplies!
10 Ways to Give Your Bathroom a Fresh Look
The West Elm Couch from Hell
Cookbook or Meal-Planning Manual? Both!
Dinner Emergencies, Solved
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)