Ah, banana bread. Truly a staple in my house. Breakfast, dessert, snack... love it any time. I, too, had that trouble with banana bread. What I found was when baked in a 350 oven, it bakes up nice and high. And, it cracks. The crack is the key. Look carefully at that crack when checking for done. If it still looks moist, the bread is not done. If it looks dry - never mind the color - it should be done perfectly. Moist bread but not underdone. The color will be more pale in that crack than the loaf will be. Hope this helps you. Perhaps a different recipe?
Banana Bread
3 mashed bananas
1/3 cup margerine/butter/Crisco
1 cup sugar
1 egg
Beat/mix above well and add:
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
Mix well and put batter into a greased/floured loaf tin
350 degrees for an hour