Emilie, so sorry for this mishap. It can be a little tricky testing banana bread for doneness, and it does take a long time to bake all the way through. In general, I find a temperature of about 200°F to 205°F is good for quick breads, but you’re right; we’ll test this particular bread and post a “finish” temperature in the recipe. Thanks so much for the suggestion (and I hope you give it another try — while enjoying at least the fully baked pieces of the loaf you just finished).  PJH@KAF

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