Topic: Sunken honey banana loaf
I'm new to baking and loving it! Overall my endeavours have been successful, but I have a recipe for a banana honey loaf that just doesn't seem to work. It rises beautifully in the oven, but sinks as it cools, ending up inedible as all the sweet stuff seems to head to the bottom.
I've had no problem with straightforward banana bread so I'm assuming it's the honey addition that's causing the problem. Am I doing something wrong, or is there a secret I should know that will stop it sinking!?