Ric, it sounds like your oven temperature might run a bit hot, or that your pans could be a little on the dark side. (Meaning color, not the Force!) Either could cause the outside of your quickbreads to bake too quickly, leaving the insides gummy. Lowering the temperature of your oven by around 25° and baking for longer would probably help. For a more accurate test of doneness than using a toothpick, you'll want the center of your quickbreads to reach at least 200°, before removing them from the oven, or 205° for banana bread. Happy baking! Kat@KAF

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