tag:blogger.com,1999:blog-1059128734095020932.post6641737346933681412..comments2010-02-22T18:40:20.480-08:00Phoebehttp://www.blogger.com/profile/12762689319250006461phoebe.assenza@gmail.comBlogger2125tag:blogger.com,1999:blog-1059128734095020932.post-88150233181013616392010-02-22T18:40:20.480-08:002010-02-22T18:40:20.480-08:00That sucks, Tomo! Nothing worse than an uneven bake. Maybe lower the temp to something like 325 or 300, and then bake for the full hour? See what that does--I'm curious to know, too!Phoebehttp://www.blogger.com/profile/12762689319250006461noreply@blogger.comtag:blogger.com,1999:blog-1059128734095020932.post-26294184353089855932010-02-16T14:02:48.653-08:002010-02-16T14:02:48.653-08:00Ok so I have been making banana bread like crazy too! Only thing is why does my banana bread bake too quickly on the outside but still remain kind of gooey on the inside. I bake at 350 but it tells me to leave it in for an 1 hr?! It'll be toast by then. Is it because the oven is an old wedgewood like this http://www.classicranges.com/Web%20Pix/OM1950.jpg Let mek nwo if you have asuggestions.tomotronhttp://www.blogger.com/profile/10786236360705449308noreply@blogger.com