High-Altitude Banana Bread
photo by stephsadie123
- Ready In:
- 4 tablespoons butter, softened
- 2 eggs
- 2 -3 bananas, very ripe
- 2⁄3 cup sugar
- 1 1⁄3 cups flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon baking powder
- 1⁄2 teaspoon cinnamon (optional)
- Preheat oven to 350°F.
- Combine butter, eggs, sugar, and mashed bananas in bowl. Bananas should be finely mashed, there can be small (1 cm or less) chunks of banana in the batter.
- Combine flour, salt, baking soda, baking powder, and cinnamon in another bowl.
- Mix wet and dry ingredients together until well blended.
- If you would like to add optional ingredients (chopped nuts, dried fruit, and/or chocolate chips), stir in about 1/2 cup here.
- Pour dough into 1 greased 9x5 inch loaf pan.
- Bake at 350F for 50 minutes, or until toothpick inserted in center comes out clean.
- Let bread cool in pan for 5-10 minutes before removing.
- Enjoy hot or cold!
Questions & Replies
DELICIOUS!!! Baking at altitude can be frustrating but this bread turned out perfect. We absolutely LOVED it. My mods - added 1/2 c. choco chips and a tiny splash of vanilla. Also, cooked a little longer than instructed. Anyone that has struggled with baking at high altitude MUST give this recipe a try... it's AWESOME =)
Added a handful of chopped walnuts, mini chocolate chips as well as 1 tsp vanilla. I doubled the recipe and used half white sugar and half light brown sugar. Turned out perfect! We enjoyed it warm with butter and my son loved it with apple butter. I found that it was browning very quickly so I turned the heat down to 325 for the last 15 minutes or so. We live in Northern Arizona at about 8000 feet. Thanks!
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Like another reviewer, I added 1/3 cup each of brown and white sugar. Something about how the brown sugar compliments banana bread in my opinion. Having moved to Colorado about a year ago, though, I’ve struggled with baking a bit and this recipe worked out perfectly. I also spruced things up by pouring the batter into a (12) compartment mini Bundt pan and baked for about 22 min. Once done and half cooled, I drizzled it with a caramel flavored icing. It made for a great presentation and everyone loved it :-). Thanks for the recipe!
This is an excellent recipe! I have some tips though: USE A FOOD PROCESSOR! It makes it so much more easily. What you do is to first pulse together the wet ingredients. Then add the dry ingredients and pulse until it just becomes well combined. Add your nuts, chocolate chips, or other "extras" in your last 2 or 3 pulses. Voila! <br/>Other adaptations: I've added a little ground nutmeg sometimes, used a combination of white and brown sugar instead of purely while sugar, and combinations of whole wheat and white flour instead of just while flour. This is a very flexible "forgiving" recipe that allows for experimentation and use of whatever extras you want to use.
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