We were permanently put off banana bread years ago when someone gave us a loaf with a center so was gooey it was inedible. This seems to be a hazard more with banana than other quick breads. But your recipe sounds so tempting, I just might have to give it a try. To banish the fear of under-baking, I wonder if you could tell me what final temperature the bread should reach? I'd feel more confident using a thermometer to avoid mishaps. Thank you.

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