I can never seem to make banana bread where the outside is not really hard and crusty and the inside is mushy and not quite done. Is there some secret?

What recipe are you using? I use the Better Home cookbook and it always turns out great!

I've used the Better Homes recipe too. Maybe my oven is too hot?

I made 4 batches of banana bread yesterday...moist and soft on the outside. I posted the recipe on my blog. Link in sig :)

Covering it while still a smidge warm helps keep it moist too.

Oh...and I never bake them in loaf pans anymore for the same reason. I either make muffins or bake in a 13x9 glass pan

Ya know, it could be...or maybe it's the flour...although I use the Walmart brand, so nothing spectacular there... I would try it in muffins and cook them less, maybe it will turn out better. :)

try turning the oven temp down. recipes never take into account your oven's personality!

I recently discovered this recipe (http://allrecipes.com/Recipe/Extreme-Banana-Nut-Bread-EBNB/Detail.aspx) on all recipes, and it is to die for...

if you wrap and let it sit overnight that should help considerably

Check out your oven's real temperature by using a probe thermometer and let it sit inside the middle of your oven until it's at the place it is supposed to be. That's important. But I concur with Dannielle, a GLASS loaf pan, well greased and floured, does the trick for me. Remember to check the middle for doneness before you take it out by sticking a knife in..if it comes out clear it is done.

try turning the oven temp down. recipes never take into account your oven's personality!

that's what I'm thinking. Sounds as if your oven is cooking them too hot.

I started baking mine in a bundt pan - it turns out great every time!

I use my pampered chef stoneware loaf pan and have no issues.