High Altitude Banana Bread Recipe
User Reviews
5
High Altitude Banana Bread Recipe
Description
The High Altitude Banana Bread relies on mashed ripe bananas combined with flour, sugar, eggs, and oil to create a tender, moist loaf. The recipe incorporates cinnamon and vanilla extract for warm, sweet notes. Toasted walnuts contribute crunch, while chocolate chips add bursts of sweetness throughout the bread.
Mixing methods include beating sugar and eggs thoroughly to aerate the batter, and carefully folding in dry ingredients to maintain lightness. Elevated baking soda and sugar amounts at high altitude compensate for lower atmospheric pressure, ensuring adequate rise and moisture retention in the crumb.
This bread is suitable for breakfast or a snack and pairs well with coffee or tea. Adjusting bake times depending on pan size and type, as well as altitude, helps achieve the correct loaf texture and doneness.
Storing the banana bread in an airtight container keeps it fresh up to five days at room temperature, while refrigeration extends it to one week and freezing maintains quality for up to three months.
Ingredients
- 1 1/2 cups all-purpose flour may also substitute Gluten Free 1-to-1 flour or try half GF oat flour, half all-purpose or GF all purpose, unbleached
- ¾ teaspoon baking soda sea level increase to 1 teaspoon
- ½-1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 3/4 cup granulated sugar increase to 1 cup + 2 tablespoons for sea level recipes
- 2 large egg
- 1/2 cup vegetable oil I use Avocado, or try Coconut oil
- 3-4 banana medium very ripe, mashed (about 1 ⅓ cups
- 2 tablespoons crème fraîche sub sour cream or greek yogurt
- 1 teaspoon vanilla extract
- 2/3 cup walnuts toasted and chopped (optional)
- 2/3 cup chocolate chips tossed in a little flour optional
Instructions
- Preheat oven to 350°F (177° C) (325° F sea level or dark pans, unless dark pan, see notes).
- Line the bottom and sides of a loaf pan with parchment paper or spray well with baking spray, or spray well with baking spray or rub liberally with butter.
- Whisk together together flour, baking soda, cinnamon and salt, set aside.
- Beat sugar and eggs on medium-high speed for 6-8 minutes (longer if using natural cane sugar), it should be nice and airy.
- Slowly drizzle in oil, should take about a minute. Add mashed bananas, creme fraiche (yogurt or sour cream), and vanilla extract.
- Slowly fold flour mixture into wet batter, remember to toss nuts (or, if using or chocolate chips) in dry ingredients before folding into wet batter, this will help distribute them and keep them from sinking.
- Pour batter into prepared loaf pan and bake for about 45 minutes to 1 hour 15 minutes. Start checking for doneness around 45-50 minutes.
- Loaf should spring back when lightly touched, if loaf is jiggly or sticky to the touch, return to oven for 5-10 minutes at a time.
- Remove from oven, allow to cool in pan on wire rack for at least 30 minutes. Remove from pan, let cool completely.
- High Altitude Baking Instructions: Start checking bread for doneness around 45 minutes. Loaf top should not jiggle or be sticky to the touch.
- Once cooled, wrap tightly in plastic wrap. Stores on counter for 3-5 days (cool house), in fridge up to one week and wrapped well and placed in freezer baggie for up to 2 months.
- This recipe easily doubles or triples! If baking in mini loaf pans (split into 4 mini pans), reduce baking time to 20-25 minutes.
Notes
- Use sea level instructions and higher baking temperature for elevations below 3000 feet.
- Reduce baking temperature by 25°F when using dark or glass pans.
- Adjust baking time based on pan size; begin checking doneness around 50 minutes.
- Store the bread in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.
- Freeze banana bread tightly wrapped for up to 3 months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9slices
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 305kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 238mg | 10% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
