Description
This high altitude banana bread recipe is designed for perfectly moist and fluffy loaves, even at high elevations, ensuring you say goodbye to sunken centers and dry textures.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- ¼ cup sour cream or plain yogurt
Instructions
- In a large bowl, combine the melted butter and sugar, mixing until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla extract and mashed bananas, then blend in sour cream or yogurt.
- In a separate bowl, whisk together flour, baking soda, and salt until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined; avoid overmixing.
- Pour the batter into a greased 9×5 inch loaf pan and spread evenly. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Reduce baking soda by ¼ teaspoon to prevent the bread from rising too quickly.
- Add an extra tablespoon of liquid to compensate for faster evaporation.
- Lower oven temperature by 25°F (15°C) for even baking.
- Don’t overmix to avoid a tough loaf; mix until just combined.
- Use ripe bananas for added flavor and moisture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: high altitude banana bread, altitude adjusted banana bread, banana bread for altitude, moist banana bread recipe