Every time I bake banana bread, I end up with the middle of the top of
the loaf undercooked.

I love it very moist and dense and won't eat it at all if it gets
overcooked, but I can't figure out how to leave it in long enough to
get the top cooked while not overcooking the middle and sides.

I have a convection oven and have tried both convection and regular
baking options without success in either.

I use a high quality nonstick loaf pan.

TIA.

Robert

"Robert" > wrote in message
om...
> Every time I bake banana bread, I end up with the middle of the top of
> the loaf undercooked.
>
> I love it very moist and dense and won't eat it at all if it gets
> overcooked, but I can't figure out how to leave it in long enough to
> get the top cooked while not overcooking the middle and sides.
>
> I have a convection oven and have tried both convection and regular
> baking options without success in either.
>
> I use a high quality nonstick loaf pan.

It's strange that the top is raw when the rest is done. You may ultimately
have to find a new recipe. In the meantime, I would go back to the basics.
Make it in a shiny pan that you grease and line with parchment. Get an oven
thermometer and check that your oven temperature is accurate. Have the
ingredients at room temperature. Bake the quick bread with the pan in the
center of the oven and the top of the pan in the upper third of the oven.
Reduce the temperature by 25F in the convection mode and increase the time.
Make sure you are using medium sized bananas, not huge ones. A medium
banana is 7 - 7 7/8 inches long and is equal to 1/2 cup, mashed. Also,
don't take it out of the oven until it is done. An extra 10 minutes may be
enough to complete the baking without causing the rest of the loaf to become
dry.

It would be helpful if you posted the recipe.