Banana cake: how do I prevent fruit from settling in mush at the bottom of the cake

There are a few reasons why you could end up with a banana cake that is dense and gooey on the bottom. One reason could be that there is simply too much moisture in the batter from the bananas to bake out and evaporate during the baking. A recipe which calls for a specific number of bananas, as opposed to a cup or weight measure of the mashed fruit, sets you up for this- because banana sizes vary a good bit. Too much of a good thing leaves you with a dense, gooey bottom.