"William J King" > wrote in message
...
>
> I have a heavy banana bread recipe that bakes in a 9x9" pan.
> if I use the glass pan if burns but cooks thorough.
> if I use an aluminum pan it does not cook thoroughly.
>
> is there an alternative? (tried lessening the sugar to reduce the burn
> but not luck.)
>

When using the glass pan, reduce the temperature by 25F. Also, make sure the
top of the pan is in the center of the oven. The top of the oven is the
hottest zone. When using the aluminum pan, bake it until it is done. I
know that might sound elementary, but some people insist on sticking to
rigid baking schedules instead of using common sense. Sometime products
like banana bread can vary quite a bit in baking time because of variance in
moisture levels in fruit or because "3 medium bananas" to one person are not
the same to another.