Fan verses conventional heat!
I made the Banana and Walnut loaf some time ago and it came out perfect. I made it again recently and it was a flop. It rose beautifully but when I took it out , it sank completely and was undercooked inside.
I have a fan oven and usually reduce the temperature by 15 or 20 degrees. I may have cooked the first one at 165 but did the second one at 160. Could this have made the difference?
I do have the option to use a top bottom heat which I have never tried. What is your opinion on fan versus conventional oven ?