I have the same problem (but not from a mix). I tend to cook it a little longer until the top cracks. Otherwise, I have to take a long divot out of the cooked bread to remove the gummy part.
I'll be watching this post too.

Jo

It's also possible:

- your oven is out of calibration and not baking at the correct temperature

- your oven didn't get pre-heated to the baking temperature before placing the banana bread in the oven

- you may be baking it on the wrong rack level

- you may be using the incorrect size pan

Ovens can vary in temperature quite a bit from the top to the bottom, as well as side to side and front to back. It's always good to periodically check the oven temperature with an oven thermometer for accuracy. Make sure the item being baked is in the middle of the oven. Be sure to test the oven temperature where the baking will be done.

Make sure your oven is pre-heated to temperature BEFORE mixing your quick bread. You never want a batter that has a chemical leavener in it (soda/baking powder) to sit and wait for the oven to heat up AFTER it's been mixed together.

Most quick breads are baked in a 9x5-inch pan (check the instructions). This size pan is designed for quick breads. If you are using an 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan (designed for 1.5# of yeast bread dough), then you are using the incorrect pan and that can cause the delay in baking.

-Grainlady

Since I know the pan I use for banana bread takes a lot longer than the recipe states to bake and I have three matching pans that nest inside each other, I nest the pans then bake the bread in the top one, so it has a triple- layer pan around it (you can get similar results for the bottom by placing the pan on nested baking sheets). After the top has browned I cover loosely with a sheet of foil and continue baking. Result: Cooked, unburned, moist banana bread.

I've come back to this thread a couple of times. Grainlady gave a really good answer.

I have been having a similar problem... just the last couple of loaves. I don't use a mix and I don't think that should make a difference. Last week the bottom (baking) element went out on my oven, probably was weak for awhile, which would explain the problem (center not cooked) that I was having.

But I have a question... how do you test your bread? I use a toothpick. I set a timer but if the toothpick comes out with dough on it that means it's not done. Bake longer, I check every 5 minutes after that.

The statement that if you baked it longer than the instructions said it would be burnt. If you are referring the the top of the loaf burning, even with the center not being done, then I definitely would suspect that your lower element is not working correctly... that's assuming all the other factors are correct.

Do you have an oven thermometer you can use to see the oven temp? When you first turn the oven on, can you see the bottom element glow?

Nancy

Is it possible that the chocolate chips are sinking and clumping together at the bottom/center of the batter and slowing things down? If you haven't been tossing the chips with a couple teaspoons of flour before adding them in order to keep them suspended in the batter while it bakes, you might want to try that, too.

Thank you all for the responses. Grainlady: I usually use the middle rack of the oven. And yes, I also preheat the oven before putting the bread in it. I only have one pan, which is the 9 x 5.

Nancy, I usually test the bread by using a toothpick, or a fork. It would come out doughy when the bread was supposedly done. And you are right, it is the top of the loaf burned even with the center not being done. I also can see the bottom element glow.

Maureen, I will try tossing the choc chips with some flour before adding them. I always see the same symptom, the chips sinking at the bottom of the batter. I will also try what Colleenoz suggested.

Nancy,

Should I be seeing consistent glow all along the bottom baking element? I see only some parts of it glowing while others remain black. How would I know if the element is dying?

I think part of my problem is the measuring inconsistencies of banana in the recipe. Sometimes the bananas are larger than other times, more ripe (ie, more watery)...I'll bet I've never had the same measurement twice from the stated amount of bananas to use.
Jo

Daft, I'm really not sure. they come on and off to provide a consistent temp. Mine got fixed today (yippeeeee!!!) when I preheated it for the roast that is in there right now, I did notice it was all red, then the whole thing returns to black until the oven calls for more heat.

I realize now, that it had been not working properly for a couple of weeks at least.
When it died...there was a buzzing sound and a small flame started on the back of the coil. I just blew it out. I knew what it meant. Cost to fix today was $114.00. I'm going to be gutting the kitchen in a year or two and didn't want to make a decision on a new oven yet (it's built in) so I'm happy it could be fixed. The oven is about 15 yrs old.

Nancy

Have you ever tried testing a loaf of banana bread (or any loaf-type cake or bread) with a strand of regular spaghetti? Works better than a toothpick (it's longer) and if you usually keep it in a pasta jar on the counter it's a lot handier!