I don't know what I have done differently on the times it turned out
fine. The original recipe actually calls for 6 medium bananas. My
guess at this time is I used 6 large. But an earlier post indicated
that they add extra bananas, so maybe that is not it.

The loaves are splitting at top and that is where the goo is located,
along the split.

The dough is divided between two loaf pans. I baked it at 350 for
about 45 minutes.

Thanks for the tip on the glass cookware. I guess I'll invest is
another type. What kind would be best?

On Tue, 14 Sep 2004 18:41:09 -0600, "pennyaline"
> wrote:

>You say "almost every time..." Have you made note of what you had done the
>times this didn't happen?
>
>Off the top of my head the recipe is all right -- maybe too many bananas.
>Make sure the bananas are well smooshed and well mixed into the batter. Are
>your loaves splitting on top? They're supposed to.
>
>I divide a recipe's amount of batter between two loaf pans. It seems that
>you are baking it all in one.
>
>You didn't say what temperature you baked it at, but maybe it should be
>reduced a little and the cooking time lengthened.
>
>One more thing: definitely get rid of the glass loaf pans. Glass demands
>shorter cooking time, and banana bread needs all the cooking time it can get
>so it won't turn out gooey in the center.
>