Hi Vera! The easiest solution is to step away from the Pyrex and use a light colored metal pan instead. Glass tends to fry the outside edge of your baked goods long before the center has a chance to set and it winds up leaving you with the dry-edged loaf with a pudding-y middle you're describing.

The other solution, if you want to use the Pyrex, will take some trial and error. In general, we always recommend lowering the oven temperature by 25°F if you're using a glass pan, and extending the bake time a bit until the center has fully baked. You still may get dry edges, but it should be less than 40%.

Lastly, and this is definitely in the realm of experimentation, you can rig up some homemade "cake strips" (or use real ones if you have them and they'll fit around the pan) to wrap about your Pyrex to insulate it. To make a homemade one, dampen some rag strips in water, squeeze out the excess, and fully wrap the rags in tin foil, form a snake that you can wrap around the pan. You'll still want to lower the oven temperature y 25°F and the bake time will likely be longer. It will also decrease the likelihood of a dome forming. Best of luck in your banana bread quest! Annabelle@KAF

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