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
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour for added nutrition and a slightly nutty flavor
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup granulated sugar
- 2 large eggs
- ⅓ cup vegetable oil or melted unsalted butter for extra richness
- 3 very ripe bananas peeled and mashed (about 1 cup)
- ¼ cup whole-fat Greek yogurt for added moisture and tanginess
- 1 teaspoon vanilla extract
Optional Add-ins:
- ½ cup toasted walnuts chopped (optional, for crunch)
- ½ cup chocolate chips optional, for a sweet touch
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Grease an 8-inch loaf pan with non-stick cooking spray or line it with parchment paper for easy removal.
- Combine Wet Ingredients: In a large mixing bowl, beat together the sugar, eggs, and oil until smooth.Stir in the mashed bananas, Greek yogurt, and vanilla extract until well blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat pastry flour, baking soda, cinnamon, and salt.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined. Avoid overmixing, as it can lead to dense bread. If desired, fold in the toasted walnuts or chocolate chips at this stage.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
- Cool and Serve:
- Allow the banana bread to cool in the pan for 5–10 minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature.