My mother always made banana bread when I was growing up, and my favorite part was the the fact that the top of the loaf was sweet and moist, to the point that it would leave residue if you touched it! Hers is the only banana bread that I've seen that does this.
When I first tried making the recipe, the top stayed dry, but these days it becomes moist just like when she makes it. As far as I can tell, the top is dry straight out of the oven, then as it cools it becomes slightly tacky. After saran wrapping, the top develops the moist layer that I'm familiar with.
Does anyone know:
- What physically causes this moisture on top?
- What I can do to reduce or enhance it?