I am struggling with getting dense baked goods - banana bread, zucchini bread, brownies, etc. - to get done in the middle. I have adjusted the oven racks, used different types of pans, lowered/raised the oven temperature, all to no avail. Foods get done, or over-done on the outside but are still doughy in the middle. Cookies and pies come out great. An oven thermometer shows the temp to be spot on. Any advice?

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