I just had a disaster baking a banana-orange loaf: pan(9x5) non-disposable, aluminum pan. Rose nice and high, too high I surmised. When tested with a pick, it tested clean so took it out to cool. It subsequently dropped in the center which resulted in a non-baked center. If I had to bake longer, it would have been overly browned. Would the hot start and turning down the heat system work better?

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