I made some banana bread last week using a non-TMX recipe and it worked out fine.
Since then I converted the recipe to the TMX but it's not quite the same. I find the bread is more dense and doesn't cook through (mainly near the bottom of the tin) in the same amount of time. I was wondering if this is because the bicarb doesn't get mixed through enough.
Shall I post the actual recipe and my conversion for help?
