High-Altitude Banana Bread for those who live above 3,000 ft elevation! If you live at high altitude, you already know how challenging it can be to bake breads and cakes and get them to turn out right.
Soft and perfectly raised, this bread comes out beautiful. I live at 7,400 ft elevation, so this recipe will work at nearly any altitude.
Recipe for High-Altitude Banana Bread
This recipe is incredibly simple and easy. I haven’t tried using it at lower elevation, but if you do, just add 1/4 cup less flour, and it should be fine.
I start by placing butter, eggs, vanilla, and sugar in a mixing bowl and mixing well. I like to use my electric mixer, but you can also use a whisk.
Next, add the flour, baking powder, and salt and mix again.
I add the bananas without mashing them first. If you use an electric mixer, it will mash the bananas up just fine! If you use a whisk, you will want to mash the bananas before adding to batter.
Finally, stir in the nuts with a spoon. You can also leave the nuts out, if you prefer.
Pour the batter into a greased bread pan, or muffin tins. This recipe makes one large loaf of banana bread.
Bake at 350° for 1 hour and 10 minutes, approximately. You can test for doneness by poking the loaf in the center with a toothpick, if the toothpick comes out clean, it is done. If it has batter clinging to it, then you need to bake it longer.
Optional add-ins for banana bread
I like to add 1/2 cup of chopped dates, it adds a sweet, chewy pop to the banana bread. Or you can use pecans instead of walnuts. My kids love to add chocolate chips!
How to store banana bread
You may store it in an airtight bag or container at room temperature for several days. Sometimes, I wrap mine well and freeze it for later, because quick breads just get better as they age. It’s so handy to use up my ripening bananas, and also have a treat ready for later!
High-altitude Banana Bread
- 2 bananas ripe
- 6 Tablespoons butter
- ⅔ cup sugar
- 2 eggs
- 1½ cups flour all purpose
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 1 teaspoon vanilla
- ¾ cup walnuts chopped
- Place butter, eggs, vanilla and sugar in a mixing bowl. Mix well with an electric mixer.
- Add flour, baking powder, and salt, mix well.
- Add ripe bananas, and use the mixer to mash them as you mix them into the batter.
- Stir the walnuts into the batter with a spoon. If you are adding any add-ins, go ahead and stir them in now.
- Pour into a greased bread pan, and bake at 350° for 1 hour and 10 minutes -- or until a toothpick inserted into the center comes out clean.
- Preheat oven to 350°.