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why does my banana bread burn on the outside

Seems like my new oven is very powerful and the edges of my banana bread are burning black by the time the bread is done. I always cover with aluminum after about 30 mins of baking. After 30mins the edges weren t burnt but definitely set.

Problem was it continues the additional 40 minutes required for baking led them to get burnt by the end. Would you guys recommend covering the bread from the very beginning? Any other opinions will be gladly welcomed! Fyi I used a 9x5 glass pan for the bread, not sure if using my aluminum one will make a difference.
Top of banana bread almost burnt, but the middle is undercooked?

I use a dark grey 9x5 bread pan when making my banana bread at 375F for 45-55 minutes on the top rack of my oven.

The recipe says to bake for 40 minutes; however, the middle of the bread isn't cooked by then!? It's still wet in the inside, but the top of the bread looks perfect at this time.

Leaving it in for another 10-15 minutes made the inside perfectly cooked, but now the top is hard, dry, and basically burnt. How could I fix this to make sure the bread is cooked in the inside without having a burnt top/bottom/side?

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