Best 4 High Altitude Banana Bread Recipes
If you have ever tried baking at high altitudes, you know it can be a challenge. The lower air pressure and decreased oxygen levels at high altitudes can cause baked goods to rise unevenly, crumble, and become dry. But that doesn't mean you have to give up on your favorite baked goods when you're living or traveling at high altitudes. With a few adjustments to your recipes and techniques, you can create moist, flavorful high-altitude banana bread that will satisfy your sweet tooth.
Check out the recipes below so you can choose the best recipe for yourself!
HIGH-ALTITUDE BANANA BREAD
Since we live in Colorado, I am always on the lookout for high-altitude bread recipes. Much easier than worrying about conversions or hoping that a recipe designed for sea-level will turn out! This one turns out great every time! You can also add about 1/2 c of chopped nuts, dried fruit, and/or chocolate chips.
Provided by noway
Categories Healthy
Time 1h
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Combine butter, eggs, sugar, and mashed bananas in bowl. Bananas should be finely mashed, there can be small (1 cm or less) chunks of banana in the batter.
- Combine flour, salt, baking soda, baking powder, and cinnamon in another bowl.
- Mix wet and dry ingredients together until well blended.
- If you would like to add optional ingredients (chopped nuts, dried fruit, and/or chocolate chips), stir in about 1/2 cup here.
- Pour dough into 1 greased 9x5 inch loaf pan.
- Bake at 350F for 50 minutes, or until toothpick inserted in center comes out clean.
- Let bread cool in pan for 5-10 minutes before removing.
- Enjoy hot or cold!
Nutrition Facts : Calories 1883.7, Fat 58, SaturatedFat 32.8, Cholesterol 494.1, Sodium 3018.7, Carbohydrate 315.5, Fiber 10.6, Sugar 162.8, Protein 32.8
HIGH-ALTITUDE BANANA BREAD
High-altitude Banana Bread that should work almost anywhere! I created this recipe where I live at 7,400 ft elevation.
Provided by Kay Schrock
Categories Bread
Time 1h25m
Number Of Ingredients 8
Steps:
- Place butter, eggs, 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 teh 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°.
Nutrition Facts : ServingSize 1 slice, Calories 271 kcal, Carbohydrate 34 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 51 mg, Sodium 253 mg, Fiber 2 g, Sugar 17 g
HIGH-ALTITUDE BANANA BREAD WITH CRUMB TOPPING
This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.
Provided by Nicole Hampton
Categories Dessert Bake Bread Cake Banana Nut Walnut Spring Fall Winter Soy Free Breakfast Brunch
Yield Makes 8-10 servings
Number Of Ingredients 21
Steps:
- For the bread:
- Preheat the oven to 350°F, and grease and flour a 9-inch round cake pan. In a large bowl, beat together the softened butter and granulated sugar until smooth. Add the eggs, mashed banana, water, and vanilla and mix to combine. In another bowl, combine the flour, salt, baking soda, cinnamon, and nutmeg. Add the flour mixture to the butter mixture and beat until combined. Fold in the chopped walnuts, and pour the batter into your prepared pan, spreading it evenly
- For the crumb topping:
- In a bowl, mix the flour, brown sugar, oats, walnuts, melted butter, cinnamon, and salt together with a fork until medium crumbs form. If yours comes out too dry, add a teaspoon of water. If it's too wet, add a teaspoon of flour. Evenly sprinkle the crumb mixture over the top of the batter.
- Bake for 40 minutes. Then place a piece of foil over the top to prevent overbrowning, and bake until a cake tester inserted into the center of the bread comes out clean, 10 to 15 minutes longer. Cool in the pan completely before removing. Cut into wedges and serve.
HIGH ALTITUDE BANANA CHOCOLATE CHIP COOKIES
This recipe is for high altitude and produces a soft, delicious cookie. To adapt for regular altitude, increase baking powder to two teaspoons, and reduce flour to three and one quarter cups.
Provided by DIANNAJO2
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h
Yield 60
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt, set aside.
- In a large bowl, cream together the butter, sugar and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and mashed banana. Mix in the dry ingredients until just blended, then fold in chocolate chips. Drop by rounded spoonfuls onto prepared cookie sheets.
- Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 104 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3 g, Sodium 58 mg, Sugar 8.1 g
Tips:
- Choose the Right Bananas: Overripe bananas with brown spots are ideal for banana bread as they are sweeter and have a richer flavor. Make sure to mash them well for a smooth texture in the bread.
- Adjust the Sugar: Since high altitude tends to caramelize sugar faster, reduce the amount of sugar by about 25% in your banana bread recipe.
- Use Cake Flour: Cake flour, with its lower protein content, produces a more tender crumb in baked goods at high altitudes.
- Increase Leavening Agents: To compensate for the lower air pressure at high altitudes, increase the amount of baking powder or baking soda in the recipe by about 25%.
- Be Mindful of the Baking Time: High altitude baking tends to take longer, so keep an eye on your banana bread and test its doneness by inserting a toothpick. It should come out with just a few moist crumbs attached.
- Cover the Banana Bread: During the initial baking time, cover the banana bread with aluminum foil to prevent the top from over-browning while the inside bakes through.
Conclusion:
Baking banana bread at high altitudes requires a few adjustments to ensure a successful and delicious outcome. By following these tips, you can create a moist, flavorful banana bread that is perfectly adapted to the unique challenges of high-altitude baking. Remember to reduce the sugar, increase leavening agents, use cake flour, and adjust the baking time accordingly.
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