Firstly you have to be very selective when choosing your loaf or loaves.
By selecting only those which are flat on all sides. Or at least the flattest of all those available.
The only reason modern bread is so soft in the first place is simply because most customers squeeze it in some misguided attempt to gague its freshness. When all such bread will turn green before it goes stiff.
Having carefully selected it you then have to take special precautions to make sure that such bread never gets squashed.
Which anyone capable of making their own banana sandwiches should be quite capable of working out for themselves.
Set fire to an old settee in the garden, and use that as a heat source instead you mean ?
michael adams
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