High Altitude Banana Bread
Master the art of high-altitude baking with this sumptuous High Altitude Banana Bread recipe. Designed to rise beautifully and stay moist in the thin mountain air, this banana bread is your fluffy, flavorful answer to baking above the clouds.
Ingredients
- 4 ripe bananas mashed
- 2 cups all-purpose flour plus extra tablespoons for high altitude adjustment
- ¾ cup sugar reduced for altitude
- ½ cup unsalted butter softened (with a slight reduction for altitude)
- 2 large eggs
- 1 teaspoon baking powder adjusted for altitude
- ½ teaspoon baking soda reduced for altitude
- ½ teaspoon salt
- Optional: nuts chocolate chips, or dried fruit for mixing in
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C), an adjustment from the standard 350°F to counteract high altitude effects.
- Mix Dry Ingredients: In a large bowl, sift together 2 cups of flour, baking soda, baking powder, and salt. Add an extra tablespoon of flour for altitude.
- Cream Butter and Sugar: In another bowl, cream together the butter and sugar until light and fluffy. Adjust the sugar by reducing it by 1-3 tablespoons for altitude.
- Add Eggs and Bananas: Beat in the eggs one at a time, then fold in the mashed bananas.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing.
- Fold in Optional Ingredients: If using, fold in nuts, chocolate chips, or dried fruit.
- Prepare Pan and Bake: Pour the batter into a greased loaf pan. Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean. Start checking for doneness at 55 minutes due to altitude variations.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Keep an eye on the bread as it bakes, as high altitude can cause quicker baking times.
- Experiment with the amount of flour and baking temperature based on your exact altitude and oven.
