I use a recipe from Food Network for banana bread, no modifications. I bake it in a glass pan which has a nonstick coating on it (I think it's an Anchor Hocking pan). Every time I make it, by the time the regular baking time is up (1 hour at 325F), the top of the bread is still gooey and runny. A toothpick comes out with batter stuck to it. I bake it for an additional 15-30 minutes in order to get the top done properly. At that point, the bottom quarter of the loaf is getting burnt.
What can I do to ensure the loaf bakes evenly? Most of what I've seen online has been to prevent the top from burning, which is the opposite of my problem. Is it as simple as doing the opposite of what the solution is to that problem? That is, moving the oven rack up one level? My oven rack is set to the middle of the oven, and I am not sure how accurate the temperature setting is.