I just followed this recipe.  My only changes were to add walnuts, and some allspice.  After the 50 minute baking time, it was still quite gooey, so I kept it in the oven, checking every 5-10 minutes.  After half an hour of no progress, I gave up and pulled it out of the oven.  It was still quite gooey.  The only place I can think of where I may have had too much moisture going into the batter, would be with the 3 cups of zucchini.  It was rather wet... does "well packed shredded zucchini" mean I should pack it so tightly as to remove some of the moisture? Surely not.  Should I just keep baking the bread until it's done, or should I change the recipe somehow? 
Time is only a rough indication of whether any dish is "done", the biggest 'unknown factor' from your question is, "what temp are you baking at?".   I would suggest you use the following 3 tests to determine when your banana bread is done (regardless of whether you are using pyrex or metal):   The bread is very brown and solid on top A toothpick or chopstick inserted into the bread comes out completely dry. (Even a few moist crumbs are evidence that your bread is not done.) The bread has reached an internal temperature of 195°F to 205°F (90°C-95°C)   Each condition should be met in order, so don't bother with the toothpick until you see the rich brown color, then once the toothpick is clean, check the internal temp. 