Since baking with the silicon bakeware, I have noticed that the bottoms of my banana breads are not quite done. Based on the fact that heat rises; after removing the pan from the oven, I turn it upside down on a rack. When it cools off enough, I remove the baking form, but still leave it upside down.
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I had to try these out when I worked at a cookware store, so we could give honest feed back to the customers. My problem was with the "muffin" pan (only had 6 regular cups) and to make a regular batch took all afternoon! I thought the baking quality was okay, though I have never tried it in the microwave yet. I always have the underdone problem with the "smartware" bundt pan, so we just keep it in the oven when it is shut off (like resting.)
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