I made some banana bread todayThe first loaf I made I filled the pan about 3/4 fullIt took the bread forever before the middle came out clean with a toothpick - in the meantime the edges and top got really crispyFor the next loaf I decided to fill the pan half full, making 2 loaves instead of 1I didn't have to bake it as long, but the edges are still very crispy and the loaves are pretty squattyI used both a stone loaf pan and a metal loaf pan.
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I only have glass loaf pans here that I use, and I always make sure that the recipe is calling for the size pan that I have(Loaf pans come in different sizes- 8, 9, etc) Follow the directions as to how much batter to put in the pan, make sure the oven is at the correct temp.- buy an oven thermometer and test your oven to be sure!- and if the edges are becoming crusty during baking, then put aluminum foil over themTest the bread at the minimum baking time given and if the tester comes out clean (even if it's just a little gooey) take it out of the ovenLeave it in the pan for about 15 minutes, as it will continue to bake somewhatThe first thing I would try would be testing the oven tempfor correctnessThen I would try a glass dish!
a continuous moving con-ware belt and a large electro magnet
