This banana cake features in the mumsnet cookbook ‘top bananas’ so I’m looking here for advice to get it right! I’m trying to cook healthy lunchbox snacks but I can’t get this banana cake quite right. It’s going very chocolate brown/borderline burnt on the outside, although still tastes good and is perfect on the inside. I was aiming for a golden brown thin crust on the outside.
I’ve baked it at 160 degrees in a fan assisted oven rather than the 180 degrees suggested by the recipe. I’m also using an oven thermometer on the middle shelf so I know the oven temp is accurate. I left it in for 50 mins on the middle shelf. Should I reduce the temperature, reduce the time baking or put the cake on the lowest shelf?! I don’t have a glass door on the oven so I can’t tell at what point it goes dark brown.
Also, the only other change I made was to reduce the caster sugar from 170g to 110g but I shouldn’t have thought that would make a difference to how it bakes.
Thanks for any guidance!