I did not hear the timer for my banana bread because I got distracted and consequently it stayed in the oven an extra 65 minutes!!! You would think it would be a "toasted brick" but it wasn't. It's edible and actually pretty tasty. So I'm wondering what does this say about the normal baking time? Should we be baking to an internal temperature or is this moisture-filled delight capable of such a huge variation in cooking time? BTW, it is not my best effort as I make these loaves regularly, but the fact that it is edible is what I find amazing.