Squishy bananas on the kitchen counter today meant it was once again time to make banana bread. The last time I made some loaves and posted photos on Facebook, local pastry chef Cindy Hawkins of Circle City Sweets offered some advice:
“Here’s a tip to get a pretty crack down the middle. Melt a little butter and draw a line down the middle. The fat tells the bread where to split.”
So today when I made a loaf, I gave it a try and am happy to report that it worked. Take a look at the last loaves I made compared to this one. Thank, Cindy!