I usually cook my banana bread at 350 degrees for 1 hour. Sometimes, my banana bread will be perfectly golden brown on the outside and too soft in the middle (so that it falls apart). How do I perfect it so that the outside is perfectly golden brown and the inside is cooked enough so the bread holds its integrity when its sliced but is still moist? Does this mean I need to cook it longer at a lower temperature or change the proportions of my ingredients? Here is my recipe.

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners’ sugar, for dusting

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.

Thanks!

Joshua