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5.0 from 60 votes

High Altitude Banana Bread Recipe

Looking for a delicious high altitude banana bread recipe? This recipe is tailored to the unique challenges of baking at high altitudes, resulting in a moist and flavorful loaf, with or without mix-ins, plus, gluten-free high altitude instructions.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 9 slices
Calories: 305 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 1/2 cups unbleached 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
  • 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 eggs
  • 1/2 cup vegetable oil I use Avocado, or try Coconut oil
  • 3-4 bananas medium very ripe, mashed (about 1 ⅓ cups)
  • 2 tablespoons Creme Fraiche 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

    Cup of Yum
  1. Preheat oven to 350°F (177° C) (325° F sea level or dark pans, unless dark pan, see notes).
  2. 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.
  3. Whisk together together flour, baking soda, cinnamon and salt, set aside.
  4. Beat sugar and eggs on medium-high speed for 6-8 minutes (longer if using natural cane sugar), it should be nice and airy.
  5. Slowly drizzle in oil, should take about a minute. Add mashed bananas, creme fraiche (yogurt or sour cream), and vanilla extract.
  6. 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.
  7. 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.
  8. 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.
  9. Remove from oven, allow to cool in pan on wire rack for at least 30 minutes. Remove from pan, let cool completely.
  10. High Altitude Baking Instructions: Start checking bread for doneness around 45 minutes. Loaf top should not jiggle or be sticky to the touch.
  11. 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.
  12. 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 the sea level instructions for elevations below 3000 feet and bake as directed. 
  • If using dark or glass pans, reduce the baking temperature by 25°F.
  • If using a slightly smaller or larger pan, you may need to adjust baking times; start checking at about 50 minutes.
  • Recipes lasts on counter up to 5 days in airtight container, up to 1 week wrapped in refrigerator and up to 3 months wrapped in freezer.
  • Recipe adapted from Flour's Famous Banana Bread

Nutrition Information

Serving 1slice Calories 305kcal (15%) Carbohydrates 42g (14%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 7g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 43mg (14%) Sodium 238mg (10%) Potassium 183mg (5%) Fiber 2g (8%) Sugar 22g (44%) Vitamin A 103IU (2%) Vitamin C 3mg (3%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 9slices

Amount Per Serving

Calories 305

% 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.