When I bake a banana bread or cake at home, I always use a square Pyrex(about 20cm in width and 7 cm high) dish. The batter only fill the dish at half its height or less and I set my oven to 350F. I bake the banana bread for 30 min in the middle of the oven and when I check for doneness, the middle part is a bit wet(about 90% done) while the surrounding area is perfectly done.
Is a square Pyrex a good way to bake banana bread and cake or should I get a loaf pan or bundt shape one? Does a loaf pan bake the banana bread or cake evenly in a set period of time? From this recipe, the baking time in the load pan seems to be 1 hour compared to 30 min in the Pyrex.