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A friend asked me if I knew how to prevent her banana bread from caving in. Not being Suzy Homemaker I didn't know but I said I would ask you guys. Anyone have any suggetions? She lives in Austin, Texas, in case it's an altitude thing.
My first guess would be that the pan she is baking it in may be too small. If the pan is too small, the batter has no where to go and will fall in on itself. The next three would be either too much sugar, fat or leavening agent. Overbeating develops gluten, which would make the bread a bit firm.