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Took me 4 hours to figure out my oven runs 25 degrees cold, and a $7 thermometer fixed my banana bread
Honestly I thought I was just bad at baking banana bread. Three loaves in a row came out raw in the middle and burnt on the edges, and I blamed my pan, then my recipe, then myself. I finally bought a $7 oven thermometer from the grocery store and stuck it inside on a rack, and it read 325 when I had the dial set to 350. That whole mess took me about 4 hours of baking and re-baking across two weekends before I even thought to check the temp. Turns out my oven has been running cold for who knows how long, and now I just add 25 degrees to whatever the recipe says. My last loaf came out perfect on the first try. Has anyone else had an oven that was off like that, and did it stay off or did it get worse over time?
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