Banana Bread Recipe For High Altitudes
Follow our recipe guidelines for baking a delightful banana bread recipe at high altitudes. These tips ensure a moist and properly risen outcome.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar Reduce to ½ cup if desired
- 2 large eggs
- 3 medium ripe bananas mashed
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts Optional, or you can use chocolate chips instead
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the mashed ripe bananas and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- If desired, fold in chopped walnuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use very ripe bananas with lots of spots or even black. These bananas provide the best sweetness and moisture for the bread. If you want a sweeter loaf, add a bit more sugar. You can add nuts, chocolate chips, or dried fruit for extra flavor and texture. Ensure the butter is soft before mixing, so it doesn't clump. Check the bread near the end of baking time, as ovens can vary. Let the bread cool in the pan for a few minutes, then move it to a wire rack so the bottom doesn't get too moist.