Hi, I make a gorgeous BBC banana loaf recipe. It's really easy and tastes delicious. It looks fab when it comes out of the oven, all beautifully raised and loaf shaped, but it deflates/sags really quickly when cooling. I don't want a new recipe as this is really tasty, but any tips of how I can make it keep the loaf shape?? Or do all cake loaf bakes deflate??! Thanks!
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