Every time I bake something in a loaf pan, the centre doesn’t cook and the loaf sinks - badly. The edges are well cooked. This happens on more than one recipe: Lemon Loaf, Banana Loaf, etc. But items that I bake in round or rectangular cake pans turn out fine.
The attached image is the worst example.
I’ve checked the following:
-ingredients like eggs, milk, etc are not cold from fridge. -baking powder and baking soda work well in other recipes, so are not expired. -oven temperature is spot on, verified digitally
- reducing oven temp 25 degrees F (eg from 350 F to 325 F) I even tried 300F!
- adding more flour to make thicker batter
- putting foil around outside of loaf pan to reflect heat.
- adding an extra egg yolk.
- reducing balking powder (or baking soda depending on recipe..)
- using full fat dairy, (eg sour cream or milk, etc) instead of "lite"
- baking for a longer time so that centre finally sets. In this case, the outside of the loaf cake overcooks and is hard as a rock.
The loaf pans are from Baker’s Secret, and although the pans are dark, I’m sure thousands of people around the world use these pans. Besides, I did try one experiment in which I lined the outside of the pan with aluminum foil - no difference
Any suggestions appreciated
It seesm to happn on any loaf pan recipe. Here's an example that sunk: Bon Appetit's Best Banana Bread