Given the background description of some cooking related query, summarize the question into a title

[Q]: When I bake a banana bread or cake at home, I always use a square Pyrex(about 20cm in width and 7 cm high) dish. The batter only fill the dish at half its height or less and I set my oven to 350F. I bake the banana bread for 30 min in the middle of the oven and when I check for doneness, the middle part is a bit wet(about 90% done) while the surrounding area is perfectly done.Is a square Pyrex a good way to bake banana bread and cake or should I get a loaf pan or bundt shape one? Does a loaf pan bake the banana bread or cake evenly in a set period of time? From this recipe, the baking time in the load pan seems to be 1 hour compared to 30 min in the Pyrex.
[A]: Which baking dish is best to bake a banana bread?


[Q]: I had found a recipe to make homemade Tootsie Rolls which was essentially just chocolate taffy. I've tried it a few times with the same result; it turns into basically a somewhat chewy hard candy.I'm not a candy making expert, but I think the problem might lie in either the heating of the mixture (ie- getting it to the right temp for the type of candy it is) or in the pulling.Does that sound about right? Are there other things that I can check when making taffy that would turn it into a soft rock?
[A]: Homemade taffy turned out too thick and hard


[Q]: Making stock from oily fish is often advised against, but what is the big deal? Does it just taste really bad?
[A]:
Reason(s) for not making stock with oily fish (salmon)?