Baking/temperature question

I have an electric oven that's about 100 years old ( ). The last time I made banana bread and brownies (I RARELY bake) it took forever to cook on the inside but the outside was too well done. I'm taking a stab at the banana bread again (last time it ended up being SO dry b/c the inside took forever to bake).

Any suggestions? Should I raise the temp and leave it in a shorter amount of time? Should I lower the temp and leave it in longer? Thanks!

Re: Baking/temperature question

usually when you raise the temp, the higher you go, the faster the outside cooks (and burns) and the inside gets less cooked...