why the center of my banana bread does not cook and remains raw no matter how long I bake it; am I using the wrong pan?

For the last 2 times I’ve baked my banana bread it’s come out perfect except for a few parts of it where the banana still isn’t formed? Why is that?

Too much banana. I ran into this problem with an unfamiliar recipe when a family member requested banana bread. I cut back by one banana and it was fine.

And remember also that baking times are not cast in stone. Given differences in ovens, times may turn out to be shorter or longer. Your photo is lovely, and I'd say that your bread could definitely stand some additional browning for the sake of getting the center done. Persevere!

my oven seems to be doing fine with everything else, but I agree - the oven thermometer would not hurt; I'll definitely get one;
the top does not spring when touched, it is hard as a rock after all that long baking;
I alternate the ingredients, start and finish with dry;
I add 2 eggs one at a time;
bananas were large and this time were not very ripe, but I mashed them until they turned into paste without any chunks;
for rising I use 1.5 teaspoon baking powder + 0.5 teaspoon baking soda;
I butter the pan and the bread rises nicely;
there is always a crack on the top, but not deep and always dry; the raw part is only in the very center;
thanks very much everyone for taking your time to help me with this!

Forensic questions derived from James Beard's Beard on Bread:
As mentioned above, check oven for accuracy of temperature. Any other odd results from this oven?
Does the top spring back when lightly touched?
Does top crack during baking?
Do you alternate adding dry and wet ingredients, beginning and ending with dry? Alternatively, some recipes call for adding eggs one at a time.
Are the bananas large? Could that be changing the proportions?
What do you use for the rise - baking soda?
Do you butter the pan - is it rising well?

My pan is 9.5x5.5 stainless steel loaf pan; it is light (weight and color) but very sturdy; I bake it at 350F for a bit longer than an hour, until the edges turn dark and could not possibly be baked any longer unless burned; I'm maximizing the baking time in hopes to cook that damned center! the bread looks very nice when it comes out of the oven - it rises and forms nice crust; the ends of the loaf taste great, but in the very middle there is always that cavity of raw batter.

I'm guessing it's either a temperature or density problem, too. Do you have an oven thermometer? I'd also suggest taking your oven's temp.

what kind of pan are you using? if you are using a 9 x 5 loaf pan, you shouldn't have a problem unless you are cooking it too quickly on too high a temperature...more details please! let's get to the bottom of this.