"x-archive:no" (a likely story) wrote:
> Almost every time I cook banana bread, I end up with a "tunnel" of
> uncooked goo along the top center of the bread about 5" long and 1"
> deep. I've tried different recipes to no avail. It doesn't matter how
> long I cook it, that tube of goo remains uncooked. it is almost like
> some of the bananas stuck together and rose to the top.
>
> The ends and bottom of the bread are perfect. I'm using 5.25" x 9"
> 2.75" Anchor cookware, the clear glass looking type.
>
> Should I reduce the amount of bananas, get longer loaf pans or
> something else? The latest recipe I tried was from "Beat This", Best
> Banana Bread. I'm just recalling from memory, but the ingredients were...

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.