Do you like baking at high altitude? I like it so much.When baking at higher elevations, you need to change regular banana bread recipes. This is because the air pressure is lower and the air is drier at high altitudes.
You need to increase the amount of flour and reduce the leavening agents like baking powder or soda. These changes help prevent the bread from rising and setting too quickly in thinner air.
You also need to adjust the temperature and cook time. Usually, you use lower heat for longer periods to make sure the bread is cooked through without burning the outside too quickly.
High-altitude Banana Bread Ingredients
- All-purpose flour
- Whole wheat pastry flour
- Baking soda
- Ground cinnamon
- Salt
- Granulated sugar
- Eggs
- Vegetable oil
- Very ripe bananas, peeled & mashed
- Whole fat Greek yogurt
- Vanilla extract
- Toasted walnuts (optional)
How To Make High-altitude Banana Bread
First, preheat the oven to 350°F and grease an 8-inch loaf pan with cooking spray.
In a large bowl, mix together softened butter, eggs, sugar and mashed bananas until well blended.
In a separate bowl, whisk together the dry ingredients of flour, baking soda, salt and cinnamon.
Gently stir the wet and dry ingredients just until combined – do not overmix. You can also add optional mix-ins like walnuts or chocolate chips.
Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 5-10 minutes before removing to a wire rack to cool completely.
Once cooled, slice and enjoy your homemade high-altitude banana bread – it’s perfect either warm from the oven or as leftovers.
Just follow these simple steps for a moist, flavorful quick bread suited for baking above sea level.
How To Store
Firstly, ensure it fully cools after baking to trap moisture inside. Once cooled, room temperature storage works well for short-term preservation. Place the loaf in an airtight container and put paper towels underneath and on top to absorb extra humidity over 3-4 days.
Secondly, for extended freshness up to a week, utilize the refrigerator. Wrap the entire cooled quick bread tightly in plastic wrap before securing inside an airtight package. The cold temperature helps slow staling.
Additionally, take advantage of the freezer to keep banana bread from going bad for months on end. Seal the wrapped loaf in another layer of aluminum foil or plastic before labeling with contents and placing in the freezer compartment. This preserves quality for up to 3-4 months.
More Bread Recipes
High Altitude Banana Bread
Ingredients
- 2 cups all purpose flour
- 1 1/3 cups whole wheat pastry flour
- 1 1/2 tsps baking soda
- 1 tsp ground cinnamon
- 4 eggs
- 1 cup vegetable oil
- 6-8 very ripe bananas, peeled & mashed
- 6 tbsps whole fat Greek yogurt
- 2 tsps vanilla extract
- 1 1/3 cups toasted walnuts (optional)
Instructions
- Heat your oven to 350 degrees Fahrenheit.
- Grease a loaf pan with butter and set it aside.
- In a medium bowl, combine both types of flour, baking soda, cinnamon, and salt. Use a sifter or a whisk to mix them together thoroughly. This step helps to evenly distribute the dry ingredients and remove any lumps.
- In a large bowl, use a whisk or electric mixer to blend the sugar, eggs, and oil until the mixture is light and fluffy. This usually takes a few minutes of mixing. Then, add the mashed bananas, vanilla extract, and Greek yogurt. Stir everything together until well combined. This step ensures that the wet ingredients are well mixed and will incorporate evenly into the dry ingredients later on.
- Gently mix the dry ingredients and nuts (if you're adding them) into the wet ingredients until just combined. Be careful not to overmix. Pour the batter into the greased loaf pan and smooth the top. Bake for about 45 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating that it's done.