[sebanks]

Everytime I bake bread, whether that be sour dough or banana bread my bread falls. I have an oven thermometer, and I'm pretty sure the temperature drops quite a bit before the oven reheats during baking. Also, sometimes the temperature is off by 25 degrees or so (not consistently too high or too low). I just made banana bread yesterday (pretty standard recipe) and baked it at 350 for 45 min. The outside of the bread was dark brown, but the middle was completely uncooked so I left it in for another 15 min and put a cookie sheet on the top rack so the bread wouldn't burn on top. When I was letting the loaf cool, it sunk in the middle about 2 1/2 inches, leaving a gooey mess in the bottom of the loaf pan. BTW, I usually use a doughmakers loaf plan. Any thoughts/advice would be greatly appreciated!

THANKS!