Description
Discover the secrets to baking the perfect high altitude banana bread with this detailed recipe designed for success in elevated locations. Enjoy a moist, flavorful loaf that rises beautifully every time, perfect for anyone looking to master the art of baking at high elevations.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda (reduce to ¾ teaspoon for high altitude)
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar (reduce to ⅔ cup for high altitude)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- ¼ cup milk (add 1–2 tablespoons extra for high altitude)
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Mash the ripe bananas in a large bowl until smooth.
- Cream together the softened butter and sugar until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the mashed bananas and milk.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use a thermometer to check your oven temperature for accuracy.
- Don’t overbake to prevent a dry loaf; check the bread frequently.
- Allow the bread to cool completely before slicing to maintain its structure.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210 Kcal
- Sugar: 9g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: high altitude banana bread, moist banana bread, banana bread recipe, baking at altitude, banana bread adjustments