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Banana Bread
Answer
Dear Teri
BANANA BREAD
In a 2 oven Aga you should cook this on the grid shelf on the floor of the Roasting Oven, and place the cold plain shelf on the second set of runners above.
After the first 30 minutes, you could further protect the cake by covering with a loose double sheet of aluminium foil over the top of the cake, if necessary.
I would also advise using the mixture to make two smaller 1 lb loaves. The less dense amounts of cake batter cook more evenly with banana breads in any oven, and if you wrap one once baked and cooled in foil it freezes beautifully.
In a 3 or 4 oven Aga you should cook this on the grid shelf on the floor of the Baking Oven, it should not be necessary to use a cold plain shelf above.
I hope this helps.
Best Wishes
Richard Maggs
THE AGA COOKERY DOCTOR
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Hello Richard I just moved to the UK from the States, and I am new to using the AGA for baking. I made a loaf of banana bread, and when I pulled the loaf from the AGA to my surprise the outside was dark brown and the inside was still uncooked. When I originally placed the loaf pan in the roasting oven I read in an AGA cookbook to place it on the wire rack at the bottom of the roasting oven. Was I supposed to utilize the cold plain shelf? Since the consistency of the bread dough is a little thicker than cake batter, am I to utilize greaseproof paper? Any advice you can give me regarding baking would be greatly appreciated. Sincerely Terri Caulfield P.S. Here is a copy of the recipe I was using if it helps. Banana Bread presented by Living Legacy Farmstead Bed & Breakfast 1 egg 1 cup sugar 1/4 cup melted butter 1 teaspoon vanilla 3 bananas, mashed 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 1/2 cup chopped pecans or walnuts Beat egg slightly. A