Well I'm bumping an old post with a question... I tried making this bread last night and it took FOREVER to cook. My oven runs pretty close to accurate, I had a thermometer in and it showed 350, and the pizza I cooked afterwards came out perfectly and on time. Wondering if maybe I put in too much banana? I used 3 like the recipe said but maybe they were just too big. Even after it cooked for almost 2 hours the center is still fairly dense and moist, not bready like I'm used to... More fudgey. I covered it with tinfoil for part of the baking because the outside was in danger of becoming too brown and crispy.
The only things I can think of that I might have messed up on is
a) too much banana
b) I use a dark metal loaf pan, I haven't noticed any problems in the past but it might have affected timing....
c) covering it part way through to slow the browning...
Gotta say, even slightly moister than I was expecting this is a REALLY good banana bread. I'm gonna have to start adding different kinds of spices when I make it and see how good I can get my house to smell :P