"x-archive:no" > wrote in message >. ..
> x-archive:no
>
> 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.
>
>
>
> Should I reduce the amount of bananas, get longer loaf pans or
> something else?



Just a thought, have you tried baking your banana bread in metal pans?
Also, I would recommend an oven thermometer to make sure your oven
actually is reaching 350 degrees and has no cool spots. I'm not a
baking expert by a long shot, but something tells me your oven is not
up to temperature.