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My banana bread sank in the middle 3 times straight and I think it's my oven
So I've made the same banana bread recipe for like 2 years and it always came out fine, but the last 3 loaves all sank in the middle right after I pulled them out. First time I figured it was old baking soda, so I bought a new box. Second time I thought maybe my bananas were too wet so I mashed them less. Third time I actually sat on the floor and watched it through the oven door and saw the center was still jiggly at 55 minutes when the recipe says 50. The edges were already dark brown though, so I pulled it and of course the middle caved in about an inch. My oven thermometer says it's running 25 degrees hot, but I don't know if that's enough to cause this or if it's something else. Has anyone dealt with a sunken center that wasn't the usual suspects, and did an oven thermometer actually fix it for you?
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