Description
Learn how to make the perfect high-altitude banana bread at home with this easy recipe. This guide provides key adjustments to ensure a moist, flavorful, and perfectly risen loaf, even in high-altitude conditions. Get ready to bake the best banana bread for elevation!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk or buttermilk
- 3 very ripe bananas, mashed
- Optional: ½ cup chopped nuts (walnuts or pecans) or chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour a 9×5 inch loaf pan.
- Mash the ripe bananas in a large bowl until they are smooth.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk or buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the mashed bananas until evenly distributed.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread starts to brown too quickly, you can loosely cover it with aluminum foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Measure your flour accurately. Over-measuring flour can lead to a dry bread.
- Don’t overmix the batter. Mix until just combined to ensure a tender crumb.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 18g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: high altitude banana bread, banana bread recipe, banana bread high altitude, banana bread recipe for elevation, altitude-adjusted banana bread recipe