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Vent: my grandma's banana bread recipe has failed me 3 times since I switched ovens
My grandma wrote her banana bread recipe on a index card back in 1987 and I've made it every year since I was 12, never once had a problem. Then last month my old oven died and the new one runs hot, so batch one came out with a burnt crust and a raw middle. Batch two I dropped the temp by 25 degrees and it still sank in the center like a rock in a pond. Batch three I tried foil on top for the last 20 minutes, and it came out edible but flat and kinda gummy, nothing like the tall loaf she used to pull out of her old gas stove in Bakersfield. Back then you just set the dial and trusted it, now I'm out here with two thermometers and a prayer. Anyone got a trick for figuring out a new oven without burning through 6 bananas a week?
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