Question about baking bread in a Pyrex dish

Factual Questions
1

I have a Pyrex loaf pan. This question is about batter bread, not yeast/rising bread. Whenever I bake a batter bread (just made a loaf of banana bread), it doesn’t get done in the middle. The outside gets almost burnt, while there are little areas in the middle that are still batter-y when I poke it with a toothpick. Does anyone know why this happens? Would I be better off baking a batter bread in a metal loaf pan? Are Pyrex usually for yeast/rising breads? Thanks!

2

I’ve seen quite a few banana bread recipes that allow for either a glass or metal baking pan.

Usually, when baking something in a glass pan, you lower the oven temperature 25 degrees. I’ve seen this mentioned in other recipes, but not in any for banana bread specifically.

Glass pans allow the outside of a loaf of bread to brown more than a metal pan, so you might want to experiment with your next loaf and set the oven lower, maybe 325.

3

I mainly use steel baking pans for banana bread and they work quite nicely. I have also used identically shaped Pyrex dishes successfully but you have to reduce the amount of batter a bit (.5 to .75 inches) so the batter level is not as deep. Doing this made for some excellent bread.

Here is an excellent recipe.

" This is an old recipe that belonged to my mother. I’ve been making this bread since I was a teenager. At a candystriper bake sale a doctor bought this bread and said that this was the best banana bread that he had tasted."

4

I had wondered about lowering the temperature- I’ll have to try that next time. And I had wondered about not adding as much liquid, to lower the volume of the batter. Thanks for the suggestions, y’all! :slight_smile: