Banana bread problems?!

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This is a tough question. I am assuming that the underdone spots are in the middle of the bread. This is usually caused by excess water in the batter. The two culprits that come immediately to mind are the sugar and flour. The best method for measuring dry ingredients for baking is to weigh them. If you have switched brands of flour or sugar you may be putting less in than you think you are and your bread could be too wet.

first I would check your oven temperature using a portable thermometer. Many oven thermostats end up being out 25 degrees after years of use. The second thing could be aged baking powder . Are you using the same brands of ingredients? Also it is recommended that batter sit for 20 minutes to get action going before placing in the oven. Are you using the same pans as before glass requires less heat and stainless may absorb heat different than aluminum or tin plate..Are you using fully ripened bananas and pureeing them a chunk of unblended banana will give a damp spot.

I make banana bread, myself. I just use 2 bananas - if I use 3 then I have to bake it longer and ends up a little bit "wet" from the bananas.

Under baked: yep, could be old ingredients. Check the expiration dates. Also, maybe your stove is not operating properly.

First, I'd check that your oven temperature with an oven thermometer. Assuming that's correct and that you haven't made any recent adjustments to the recipe, could it be possible that some larger chunks in the banana are causing the inconsistent baking?