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!
I hope this recipe works as good for you as it does for me! I also have a Dairy-Free Banana Bread recipe, should you need it. Or you can try these kid-friendly Banana-carrot muffins.
Banana bread without baking soda recipe
Do you find the taste of baking soda rather strong? I made this recipe with baking powder instead of baking soda, so you don’t get that bitter taste that can come with soda. I hope you enjoy it!
High-altitude Banana Bread
Ingredients
- 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
Instructions
- 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°.
Notes
Nutrition
It looks yummy!
I recently moved to a higher altitude and tried using my regular banana bread recipe and it was a fail 😜 Then I tried this recipe and it turned out so perfect and delicious! 😋 Thanks Kay!
Will not using walnuts affect the outcome?
It shouldn’t! Ive made it with and without, doesn’t seem to affect the outcome.
Thank you so much!
Turned out perfect with 3 smaller bananas, 2 small loaf pans. Set timer for specified time and took out at 1 hour and both loaves were perfect.
Awesome! Glad it worked!
Unfortunately this came out so dry , very disappointed
Oh dear. I am so sorry it didn’t work for you.
Awesome! I did not have baking powder on hand so used 1/4 tsp vinegar and 1/2 tsp baking soda…the bread rose very well and is VERY TASTY! This recipe is a keeper, for sure!
I live at 11,100′ in altitude. Will this work for me?
I don’t know. I would probably add an extra 2 Tablespoons flour.
I added the 2 tbs of flour and 1/2 c of chocolate chips and made this at 11,100′ in altitude. It came out perfect! I had to cut the baking time to 1 hour.
Awesome! I’m so glad it turned out for you!
Delicious!! I’ve tried for several years to make banana bread after moving from sea level to 4600 feet. So many attempts and so many sad failures!! This recipe is easy and the result is delicious. Thank you!!
P.S. How about chocolate chip cookies next?
I’m so glad it worked for you! (maybe I will do cookies next, never know! :D)
I am going to try this recipe. Being that bananas can vary in size, can you please tell me what is the amount of banana you are using in Cups or weight?
I would use 1 cup mashed banana.
In Mile high city of Denver, I added 2 Tabs of flour to the Cup and a half. This is the standard recipe for high altitude baking.
I’m starting to make now & just had to stop & post 1 thing I’m impressed with already. I needed to triple my recipe & don’t want to be wrong. I look @ the ingredients & there is a spot to automatically double & triple it. You just my day & therefore I will keep following your feed. Grateful in Tx.
Rita
Vanilla?? It’s in the narrative but not ingredient list. Might be too late for me – no vanilla is in my oven…
Hey I must have missed that! Thank you for pointing out my error. This recipe can be made without vanilla, but I do think it adds a good flavor. Hope yours turned out ok!
Hi, What can I use as a replacement for butter?
You cam use oil or vegetable shortening.
Equal amount exchange (to use oil instead of butter)? Or less oil?
I exchange equal amounts.
This is the best recipe I’ve tried. Living in Colorado, it’s a challenge to bake quick breads that not only turn out well but taste exceptional! And I didn’t have to alter the recipe at all! Thank you thank you thank you!
Awesome! I’m so happy it worked for you!
I’m making my way through your delicious recipes (white bread at 7400 feet was a huge success). Made the banana bread this weekend. I had only 2T of butter available (I know: who runs out of butter), so substituted some vanilla yogurt. In combination with adding chocolate chips, and smashed pecans, this was an extraordinarily moist, delicious bread.
Can’t wait to see other recipes to follow, and thank you for sharing the magic quantities needed at 7400 feet.
Oh my…the BEST Banana Bread for high altitude ever!! I’ve been trying to bake breads and cookies and have the hardest time. My husband absolutely loves this when I make it. The only thing I do different is make muffins instead of a loaf…still comes out perfect! Thank you my fellow Wyomingnite for this delicious recipe!!! 😘😘
Thank you for that review! I appreciate it!
I tried this recipe, I live at 6,100 ft…it was very easy to fix, however it seemed a little dry to me; it breaks apart easily. Any suggestions?
You could add 1/4 cup less flour. I’m sorry it was dry!
Lovely! The bread baked just as it should at 7,800’ altitude. I’ve slightly altered the recipe with orange zest and a little less time (8 minutes) and this works well for me. Also, played around with a couple of different flours. I love that the recipe is able to increase by 3X’s, very handy when making larger servings.
Awesome! Glad it worked!