Hi all. I got a terrific recipe for banana bread and started making it, only to find that I was a 'nana or two short, so I peeled and chopped 2 still edible peaches and added that. It measured just a little more than the specified amount of mashed banana. Anyway, I baked it per directions at the specified temp (I have a hanging oven thermometer so I know the temp was right). The recipe called for an hour to an hour and five minutes. I stuck a toothpick in the middle after an hour and it was doughy, so I did another five and checked it again - still doughy. I baked it for a total of 1 hour and 15 minutes and thought all was cool. It was delicious until today, when I got to the middle of the loaf - OMG - STILL DOUGHY!!
The only thing I can think of is that I baked it in a ceramic (Corning Ware) loaf pan rather than a metal one. I was afraid to bake it longer for fear it would burn or become so overcooked on the edges that it would be terrible. Anyone have any ideas??