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I have never tried banana bread in a square pan. I have used loaf pans and it always cooks evenly that way. The center is of course still the last theto cook but when it's done the entire loaf is evenly baked and moist.

But the pan might not be your problem. Although Pyrex cooking times are generally shorter, 30 minutes seems too short. I would bet your oven is running hot. Oven dials are usually not very accurate and it might not be a bad idea to invest in an inexpensive oven thermometer, or just try a lower temp and 40 to 45 minutes to see if that gives you a more evenly baked result.

In a regular loaf pan I remember getting a perfect result at more like the 50 minute mark, rather than a full hour as that recipe suggests.

I have never tried banana bread in a square pan. I have used loaf pans and it always cooks evenly that way. The center is of course still the last the cook but when it's done the entire loaf is evenly baked and moist.

But the pan might not be your problem. Although Pyrex cooking times are generally shorter, 30 minutes seems too short. I would bet your oven is running hot. Oven dials are usually not very accurate and it might not be a bad idea to invest in an inexpensive oven thermometer, or just try a lower temp and 40 to 45 minutes to see if that gives you a more evenly baked result.

In a regular loaf pan I remember getting a perfect result at more like the 50 minute mark, rather than a full hour as that recipe suggests.

I have never tried banana bread in a square pan. I have used loaf pans and it always cooks evenly that way. The center is of course still the last to cook but when it's done the entire loaf is evenly baked and moist.

But the pan might not be your problem. Although Pyrex cooking times are generally shorter, 30 minutes seems too short. I would bet your oven is running hot. Oven dials are usually not very accurate and it might not be a bad idea to invest in an inexpensive oven thermometer, or just try a lower temp and 40 to 45 minutes to see if that gives you a more evenly baked result.

In a regular loaf pan I remember getting a perfect result at more like the 50 minute mark, rather than a full hour as that recipe suggests.

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source | link

I have never tried banana bread in a square pan. I have used loaf pans and it always cooks evenly that way. The center is of course still the last the cook but when it's done the entire loaf is evenly baked and moist.

But the pan might not be your problem. Although Pyrex cooking times are generally shorter, 30 minutes seems too short. I would bet your oven is running hot. Oven dials are usually not very accurate and it might not be a bad idea to invest in an inexpensive oven thermometer, or just try a lower temp and 40 to 45 minutes to see if that gives you a more evenly baked result.

In a regular loaf pan I remember getting a perfect result at more like the 50 minute mark, rather than a full hour as that recipe suggests.