How To Bake Bread From Scratch

What is the substance that settles an inch from the bottom of my banana pan when i make it from scratch?

EVERY TIME MY WIFE BAKES BANANA BREAD FROM SCRATCH THERE SEEMS TO BE A NASTY DRY, SUBSTANCE THAT FORMS ABOUT AN INCH OR SO AT THE BOTTOM OF THE BREAD PAN. WHAT IS THIS? HOW CAN IT BE PREVENTED? ANYONE HAVE A GREAT RECIPE FOR BANANA BREAD? THANKS FOR HELP! can it be prevented? anyone have a similar story and found the answer? it tastes nasty.

It could be the banana seeds I have had the problem with the banana seeds settling at the bottom of the pan and it does have a gritty taste to it. So I now seed my banana's before I mash them the grit is gone.
To seed the banana peel it slice it in half length wise then slice in half lengthwise again you should have 4 long triangle shapes (funny triangle but a triangle) run your knife at a 45% angle along the seeds.
It is the only thing I have found to keep the seeds from settling at the bottom.
Hope it helps!

Baking Bread from scratch -- How To