Baking Help Needed
I have what I think is a really good banana bread recipe that bakes in a 3"x 9" loaf pan. Sometime during the baking process, it splits down the middle, and the end result is a moist area on each side of the split when I remove it from the oven, It's not really raw dough, just very wet, while the cake parts around it are completely cooked. When this happens, I'm tempted to leave the bread in the oven a little longer, but then I know it will dry out too much.
Is the dough too dense for that size of pan?
I'm wondering if I should change to a Bundt, or Tube pan, which I know there won't be enough batter to fill, if that matters. I thought of dividing the dough between two smaller loaf pans, or using a square cake pan.
Any ideas from some of you bakers?