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Best Easy High Altitude Banana Bread Recipe

Kathleen

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This is the best High Altitude Banana Bread, read the reviews! A banana bread with 4 bananas that is more moist and amazingly delicious! It freezes great, too! Plus instructions to make at any altitude, gluten-free adjustments too.

Great banana bread should be easy to bake with simple ingredients, moist, subtly flavored with banana, not overly sweet, and baked to a golden brown.

Best ever high altitude banana bread recipe, sliced on a cutting board.
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Enjoy these other classic recipes: New England Whoopie Pies, Copycat Crumbl Chocolate Chip Cookie Recipe, Basic Fudge Brownies or Mimi’s Copycat Honey Bran Muffins. 

5 stars

I’ve been experimenting with high altitude recipes for several years now – I’m at 9,000 feet. Nothing has even come close to being as good as this recipe – thank you so much for sharing it. I used ½ gluten-free flour and ½ oat flour (both Bob’s red mill), and left out the chocolate chips and nuts. I baked for 45 minutes. It was by far, the best banana bread I’ve ever made and quite possibly tasted.

Gretchen

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

Reader Reviews

“This recipe was absolutely fantastic! I followed exactly for high altitude (6300 feet here) AND for gluten-free using the King Arthur blend of GF flour. I think it’s my best loaf ever! Thank you for such specific directions for all options.” ~ Mary

“I followed this recipe exactly as written. I am at 8,000 feet, and it was DELICIOUS and looked beautiful. My family devoured it. Thank you for sharing such a great recipe!” ~Alison

“Made this wonderful banana bread yesterday. I live in the mountains of Colorado – our altitude is 7700 feet – and it turned out great! Baking at high altitude is a challenge and you made this easy for me! Thanks so much!” ~ Jacynthe

Best ever high altitude banana bread recipe sliced with walnuts in bread.

Why You Will Love High Altitude Banana Bread Recipes

  • Tested & Approved: When baking at high altitude, you need to make modifications to your flour, sugar, sometimes liquid and temperature, I’ve done all the testing for you!
  • Moist: A super moist, lightly crumbed classic banana bread recipe that will become your go-to recipe. 
  • Straightforward: With a few tweaks to the ingredients, we make this the best high-altitude banana bread recipe ever!

High Altitude Banana Bread

Banana bread is trending everywhere; not fancy, boutique ingredients banana bread like my Banana Nutella Bread or Moist Banana Graham Oat Bread but basic, simple, classic banana bread recipes.

Baking at high altitude, banana bread requires the right recipe; I will give you tips on how to bake at altitude or sea level and adjustments for gluten-free banana bread.

Simple Ingredients

  • Flour: I use organic, unbleached all-purpose flour in my baking; for Gluten Free, use a good GF 1-to-1 flour or try half GF oat flour, half GF AP Flour
  • Spices: Cinnamon, Salt, and Baking Soda; we won’t use baking powder in this recipe. 
  • Granulated Sugar: I love using organic all-natural cane sugar in my recipes, but I have also successfully used quality cup-for-cup sugar replacements, like Monk fruit. 
  • Eggs: I use large eggs in all my baking. Room-temperature eggs are best. If you forget, place eggs in a small bowl, fill with warm (not hot) water, and let sit 5-7 minutes. 
  • Oil: Adds simple, healthy moisture; I love using Avocado oil or Grapeseed oil in my baking. You could also try using melted butter; I have never tried it, so let me know how it works. 
  • Overripe Bananas: This is a banana bread 4 bananas recipe, whereas most other recipes use only 2 or 3 brown bananas.
  • Creme Fraiche: You may also substitute sour cream or Greek yogurt if you prefer.
  • Vanilla: Try making homemade vanilla or try Rodelle brand vanilla extract, which is so good!
  • Add-ins: Keep it naked, or loaded; add chopped walnuts or chocolate chips, or go crazy and add both!

Get the full recipe in the recipe card below.

Labeled ingredients for banana bread recipe at high altitude.
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Flour’s Famous Banana Bread

While visiting colleges in Boston for our son, I had heard so much about Flour‘s Famous Banana Bread. 

I adore Joanne Chang’s cookbook Flour and have made several of her recipes, including her brioche (WOW!) and browned butter rice krispie treats (WOW-WOW!). 

The beautiful bakery in the heart of downtown Boston offers all sorts of delectable pastries, but I went for their Famous Banana Bread. Simple ingredients, outstanding texture, and flavor! And I believe this is a spot-on copycat!

Chocolate Chip Banana Bread vs. Banana Nut Bread

What do you prefer? For me, there is no contest, it’s banana NUT bread all the way or plain without nuts, but my family, they are all about the chocolate chips; you might like this Double Chocolate Banana Bread too!

I will show you how to add your own mix-ins easily. 

Banana bread with chocolate chips in it.

How to Make the Best Banana Bread Recipe in the World!

I know that is quite a claim, but this banana bread is truly the best…in the world, my world at least! I hope you will give it a try!

It’s easier for a recipe to come together when you collect and measure all the ingredients ahead of time. 

Step 1 | Preheat the Oven and Prep Pans

Preheat the oven to 350°F / 177°C (325°F sea level, 163 °C) unless you are using a dark or glass pan; position the rack in the middle of the oven. Spray a 9 x 5-inch loaf pan with non-stick spray and dust with flour. You can also spray and then line the pan with parchment (at least the bottom of the pan) for easy removal. You may also butter the pan.

Mash bananas in a small bowl and set aside. 

Mashed bananas, oil measured and dry ingredients ready for high altitude banana bread recipes.

Many ovens run 25-50° hot or cool, know your oven. Get an oven thermometer to measure your oven temperature properly. This is the oven thermometer I have. 

Step 2 | Prepare the Banana Bread Batter

Mix sugar and eggs in the bowl of a stand mixer, beating on medium speed for about 5 minutes, until light and fluffy (8 minutes if using natural cane sugar or a hand mixer). The goal in beating eggs and sugar is to incorporate plenty of air into the mixture for light yet textured banana bread.

While sugar and eggs are creaming, in a separate bowl add flour, baking soda, cinnamon, and salt in a medium or large bowl, whisk to combine, and set aside.

Whisking dry ingredients for banana bread in small bowl.

If adding chocolate chips or nuts, keep them from sinking in your banana bread by reserving 1 tablespoon of the flour mixture above and tossing chocolate chips and nuts in the flour before adding. 

Step 3 | Finish Banana Bread Batter

On low speed, slowly drizzle in oil. Don’t just dump it in, but slowly drizzle while it incorporates, it should take about a minute; you don’t want to deflate the egg and sugar batter!

Add mashed bananas, creme fraiche, and vanilla, mixing on low until just combined. 

Fold flour mixture into the wet ingredients. I use this spatula for folding, as it grabs more batter at a time. Make sure no flour streaks are visible. 

Slowly drizzle oil into banana bread batter.
Sowly drizzle oil into batter
Adding mashed bananas to banana bread batter.
Add mashed bananas
Add cream fraiche to banana bread batter.
Cream Fraiche and Vanilla

Step 4 | Divide Batter for Mix-Ins (Optional)

Since this recipe makes 2 loaves, divide the batter evenly if you would like one plain or one with chocolate chips and one with nuts.

I scoop half into a medium mixing bowl and add nuts to one, adding the chocolate chips to the other half of the batter. Or if you like all the same mix-ins, gently fold them into the batter before dividing them into loaf pans. Pour batter into prepared loaf pan and smooth top. 

Add chopped walnuts or favorite nuts if desired to banana bread.
If desired, add chopped walnuts

Step 5 | How to Bake Banana Bread at Higher Altitudes

Bake starting at 45-50 minutes, but bake up to an hour and 15 minutes if needed or until golden brown and the center springs back when you press it. If your finger takes off the crust or sticks when you press it, it needs a bit longer. It should not be jiggly. 

Allow the bread to cool on the wire rack for at least 30 minutes, then flip the banana bread onto the rack to complete the cooling process. Remember to turn the bread back right side up to avoid getting marks from the rack on the top of your bread.

How to keep chocolate chips from sinking 

Toss your mix-in (chocolate chips, other chips or nuts) into about a tablespoon of your flour mixture and coat the chocolate chips, or nuts well. The flour coating helps the mix-in “stick” to the batter while baking, preventing the chocolate chips or nuts from sinking to the bottom during baking. You may also use cocoa powder if baking brownies or other chocolate based desserts. 

Gently fold nuts or chocolate chips (or other mix in) into flour mixture, then fold flour mixture into wet batter. I use this spatula for folding. Ensure no flour streaks are visible and nuts/chocolate chips should be evenly distributed. 

Add chocolate chips dusted with flour mixture to banana bread.
Be sure to dust the chocolate chips with a tablespoon of flour to prevent sinking

Frequently Asked Questions

How long is banana bread good for?

Personally, I think quickbreads are better the next day, but sometimes I cannot wait that long! Wrapped well or in an airtight container, this moist banana bread lasts 3-5 days on the countertop. Refrigerated, it will last up to 7 days and in the freezer, up to 3 months, if tightly wrapped. 

Can I Freeze Banana Bread? 

Absolutely! In fact, high-altitude banana bread recipes freeze beautifully. Wrap tightly in plastic wrap, then placed in a freezer baggie up to 3 months (though I have found quick breads in my freezer that have been there longer and they thaw and taste just fine.) 

How to Ripen Bananas Fast?

You can speed up the browning process by placing the bananas in a brown paper bag and an apple on the counter for a day or two. The gasses emitted by the apple will speed up the ripening process. 
Or, while I have never tried this if you are really impatient, you can place bananas (in their banana peels) on a sheet pan in a 300° F (149° C) oven and bake for about 20 minutes. Cool, peel, mash — makes awesome bread, I am told!

Slicing a thick slice of banana bread laced with walnuts.

Storage Tips

  • It is very important to cool your banana bread completely before wrapping, storing, refrigerating or freezing. Store cooled banana bread in an airtight container on the countertop 3-5 days (if it lasts that long).
  • ​Refrigerate well-wrapped banana bread loaf and place in fridge for 7-10 days. 
  • Freeze loaf of banana bread that has been wrapped tightly in plastic wrap then place in a freezer baggie for up to 3-4 months. Sometimes I cut the loaf in half, wrapping separately then I have a quick little something to give to a neighbor in need or when we have a banana nut bread emergency! LOL! Thaw frozen bread overnight at room temperature. 
  • I also like to slice it ahead of time into ¾ – 1″ slices, wrap the slices in plastic wrap, freeze — they toss well into lunch boxes! Check out my post on Creative Lunch Box Ideas for more “pop-in-the-lunch” snack ideas. 
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What are the best bananas for high-altitude banana bread recipe

I confess that I buy extra bananas sometimes to have the “excuse” to make banana bread. 

The browner the banana, the better; the best bananas are black bananas! That means that the sugars in the banana have done a great job breaking down the flesh, making them even sweeter! 

If using frozen bananas, be sure to defrost them on the counter first it should only take about 10 minutes. Drain the liquid that comes out before using it in your recipe. Use 4 large bananas for this banana bread recipe!

Full loaf unsliced, of banana bread recipe made at high altitude.

How to make high-altitude gluten-free banana bread 

This is a great Gluten-Free Banana Bread recipe! 

  • I have had great luck swapping out regular white flour for a good 1-to-1 gluten-free flour (<< my favorite) replacement. 
  • Coconut flour is a great gluten-free option, but it can give banana bread a strong coconut flavor. Not a bad thing if you’re a coconut lover though!
  • Substituting half the flour with GF oat flour or a 50/50 mix of oat flour and gluten-free all-purpose flour is also worth trying.
  • You might also try substituting half the flour with GF oat flour or a 50/50 split between oat flour and gluten-free all-purpose flour. 
  • My favorite combination is half almond flour, ¼ Gluten-Free cup for cup flour and ¼ cup oat flour. 
  • Bake as directed; watch on the earlier side, my experience is that you do not want to over-bake gluten-free recipes. Remove when a toothpick comes out with a few moist crumbs.

Sugar-Free Banana Bread Recipe

Replace your sugar with a good sugar substitute, I like Monk Fruit Golden sugar as it mimics regular sugar best. You won’t get the creaming and lightness when mixing the eggs and sugar, but it still turns out great.

Variations and Substitutions

Banana bread is a versatile and delicious baked good that can be customized with various toppings, mix-ins, and substitutions. Here are some ideas:

  1. Nuts: Walnuts, pecans, almonds, and hazelnuts work well in banana bread. Chopped or crushed nuts can be mixed into the batter or sprinkled on top of the bread before baking.
  2. Chocolate chips: Semi-sweet or dark chocolate chips can be added to the batter or pressed onto the top of the bread before baking for a sweet and decadent touch. Use butterscotch, white chocolate or peanut butter too!
  3. Peanut butter: Add a delicious twist to traditional banana bread by swirling peanut butter into the batter or drizzling it on top before baking.
  4. Fruit: Fresh or frozen berries, diced apples, or chopped peaches can be mixed into the batter to add extra flavor and texture.
  5. Spices: Cinnamon, nutmeg, cardamom, and ginger are all great spices to add to banana bread for a warm and cozy flavor.
  6. Substitutions: For a healthier twist, try using whole wheat flour, melted coconut oil, or Greek yogurt instead of some of the traditional ingredients. You can also substitute mashed sweet potato or pumpkin puree for some or all of the mashed bananas.
  7. Toppings: Once your banana bread is baked and cooled, you can top it with various toppings, such as cream cheese frosting, whipped cream, or a drizzle of honey. Sliced bananas, chopped nuts, or fresh berries also make great toppings.

What to serve with banana bread

  • Fresh fruit: High-altitude banana bread is already sweet, so serving it with fresh fruit is a great way to balance out the flavors. Try serving it with sliced strawberries, blueberries, or raspberries.
  • Whipped cream: Lightly sweetened whipped cream can perfectly complement high-altitude banana bread. It adds a creamy texture that complements the dense texture of the bread.
  • Cheese: Serve cheese slices alongside the banana bread for a savory touch. Cream cheese, brie, or cheddar are all good options. Try it with my pancake charcuterie board. 
  • Jam or jelly: Spread a dollop of jam or jelly onto the banana bread or serve it alongside. Raspberry, apricot, or strawberry jam (try this easy no-cook jam) all pair well with banana bread.
  • Nut butter: Peanut butter, almond butter, or cashew butter are good options for serving alongside banana bread. They add a nutty flavor and creamy texture that complements the bread.
  • Coffee or tea: A hot cup of coffee or tea is the perfect beverage to serve alongside high altitude banana bread. It helps balance out the sweetness of the bread and enhances the overall flavor experience.
Sliced of high altitude banana bread on a tray.

11 Different Ways to Eat Banana Bread

Looking for the best way to eat banana bread? Craving a healthy snack? Try any or all of these great ways to eat and enjoy banana bread!

  1. Plain and simple: Enjoy a slice of banana bread on its own, for a quick and healthy snack.
  2. Toasted: Toast a slice of banana bread and spread some butter or cream cheese on top for a delicious breakfast or snack.
  3. With a spread: Try topping banana bread with good butter, peanut butter, Nutella, or honey for an extra sweet and flavorful treat.
  4. Grilled: Cut banana bread into thick slices and grill it with a little bit of butter until it’s golden brown and crispy. Serve with vanilla ice cream for a delicious dessert.
  5. French Toast: Use slices of banana bread to make French toast for a decadent and flavorful breakfast. Add a drizzle of maple syrup, and you are all set.
  6. Parfait: Layer banana bread with yogurt, fresh fruit, and granola for a healthy and satisfying breakfast or snack.
  7. Bread Pudding: Turn banana bread into a delicious dessert by using it to make bread pudding. Add milk, eggs, sugar, and vanilla and bake until golden brown.
  8. Ice Cream Sandwich: Slice banana bread into thin pieces and use it to make ice cream sandwiches with your favorite flavor of ice cream.
  9. Make a sandwich: Use slices of banana bread to make a sandwich with cream cheese, jam, or sliced fruit for a fun and tasty twist.
  10. Dip it: Cut banana bread into bite-sized pieces and serve it with your favorite dipping sauce, such as caramel, chocolate, or peanut butter, for a fun and indulgent snack.
  11. Toppings: Top banana bread with chocolate chips (for the chocolate lover), nuts, shredded coconut or fresh fruit for an extra flavor and texture.
Slices on tray of high altitude banana bread with walnuts or chocolate chips with ripe bananas behind.

Best side dishes to serve with high altitude banana bread recipes

Banana bread is of course, delicious all by itself, but if you are making a breakfast or brunch out of it, try this easy and refreshing Tropical fruit salad or this Rhubarb and Strawberry fruit salad.

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Best drinks to serve with banana bread

A hot cup of tea or coffee is one of our favorites, serve banana bread in the afternoon with these delicious hot drinks. 

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More Easy Quickbread Recipes

Sliced banana bread recipe made at high altitude with walnuts and chocolate chips, to pin.

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Recipe Card
Sliced banana bread on cutting board.

High Altitude Banana Bread Recipe

5 from 20 readers
Author: Kathleen Pope
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 9 slices
Print Pin
Looking for a delicious high altitude banana bread recipe? This recipe is tailored to the unique challenges of baking at high altitudes, resulting in a moist and flavorful loaf, with or without mix-ins, plus, gluten-free high altitude instructions.

Video

Equipment

  • 7-Speed Digital Hand Mixer
  • USA Pan Aluminized Steel Loaf Pan, 1 Pound, Silver

Ingredients 
US Customary – Metric

  • 1 ½ cups unbleached all-purpose flour may also substitute Gluten Free 1-to-1 flour or try half GF oat flour, half all-purpose or GF all purpose
  • ¾ teaspoon baking soda sea level increase to 1 teaspoon
  • ½-1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¾ cup granulated sugar increase to 1 cup + 2 tablespoons for sea level recipes
  • 2 large eggs
  • ½ cup vegetable oil I use Avocado, or try Coconut oil
  • 3-4 bananas medium very ripe, mashed (about 1 ⅓ cups)
  • 2 tablespoons creme fraiche sub sour cream or greek yogurt
  • 1 teaspoon vanilla extract
  • ⅔ cup walnuts toasted and chopped (optional)
  • ⅔ cup chocolate chips tossed in a little flour optional

Instructions

  • Preheat oven to 350°F (177° C) (325° F sea level or dark pans, unless dark pan, see notes).
  • Line the bottom and sides of a loaf pan with parchment paper or spray well with baking spray, or spray well with baking spray or rub liberally with butter.
  • Whisk together together flour, baking soda, cinnamon and salt, set aside.
    1 ½ cups unbleached all-purpose flour, ¾ teaspoon baking soda, ½-1 teaspoon ground cinnamon, ½ teaspoon kosher salt
  • Beat sugar and eggs on medium-high speed for 6-8 minutes (longer if using natural cane sugar), it should be nice and airy.
    ¾ cup granulated sugar, 2 large eggs
  • Slowly drizzle in oil, should take about a minute. Add mashed bananas, creme fraiche (yogurt or sour cream), and vanilla extract.
    ½ cup vegetable oil, 3-4 bananas, 2 tablespoons creme fraiche, 1 teaspoon vanilla extract
  • Slowly fold flour mixture into wet batter, remember to toss nuts (or, if using or chocolate chips) in dry ingredients before folding into wet batter, this will help distribute them and keep them from sinking.
    ⅔ cup walnuts, ⅔ cup chocolate chips
  • Pour batter into prepared loaf pan and bake for about 45 minutes to 1 hour 15 minutes. Start checking for doneness around 45-50 minutes.
  • Loaf should spring back when lightly touched, if loaf is jiggly or sticky to the touch, return to oven for 5-10 minutes at a time.
  • Remove from oven, allow to cool in pan on wire rack for at least 30 minutes. Remove from pan, let cool completely.
  • High Altitude Baking Instructions: Start checking bread for doneness around 45 minutes. Loaf top should not jiggle or be sticky to the touch.
  • Once cooled, wrap tightly in plastic wrap. Stores on counter for 3-5 days (cool house), in fridge up to one week and wrapped well and placed in freezer baggie for up to 2 months.
  • This recipe easily doubles or triples! If baking in mini loaf pans (split into 4 mini pans), reduce baking time to 20-25 minutes.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

Use the sea level instructions for elevations below 3000 feet and bake as directed. 
If using dark or glass pans, reduce the baking temperature by 25°F.
If using a slightly smaller or larger pan, you may need to adjust baking times; start checking at about 50 minutes.
Recipes lasts on counter up to 5 days in airtight container, up to 1 week wrapped in refrigerator and up to 3 months wrapped in freezer.
Recipe adapted from Flour’s Famous Banana Bread

Nutrition

Serving: 1slice | Calories: 305kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 238mg | Potassium: 183mg | Fiber: 2g | Sugar: 22g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
Sliced banana bread on cutting board.
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Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  1. Kay

    5 stars
    I love this recipe! I don’t know how she does it, but this bread is moist with a great depth of flavor and just the right amount of everything. As soon as I bake a loaf, it’s gone!

    Reply

  2. SureRich

    Amen, I can repeat what many people has said, Denver, high altitude and yes THE BEST Banana bread I have eaten beside the ones my dear grandma used to made. So happy I found your recipe. Blessings to you l am elated.

    Reply

  3. Keith

    5 stars
    I moved to Colombia 15 months ago. I found this recipe on the internet. I do add a bit of nutmeg, pecans and raisins to the batter. The recipe is delicious, moist and not too sweet. I am at 7000 ft above sea level and the bread takes exactly 45 minutes in my oven.

    Reply

  4. Susan Stephens

    5 stars
    I’ve been trying to bake banana bread since we bought our home at Lake Tahoe 15 years ago. At 6800′ the task seemed impossible until I found this recipe. I followed the directions exactly, weighed the ingredients and added chocolate chips. Perfect banana bread in 50 minutes! Thanks a million!

    Reply

  5. Holly

    5 stars
    Fantastic! And I now live at 11,000 ft altitude. Baking here is a new challenge. I added chopped chocolate, baked as per recipe. It came out perfectly :). No caved in center! Moist, delicious. THANK YOU

    Reply

  6. Karen

    5 stars
    This is so easy and so, so delicious! I followed the (high altitude) directions exactly and it baked beautifully. This is my new “go to” banana bread recipe, and my family and coworkers love banana bread!

    Reply

  7. Catherine Bauers

    5 stars
    Hi Kathleen! Just made three gorgeous loaves of this recipe, with some bananas that didn’t get eaten over Christmas. Can confirm this recipe bakes to up to even-textured, heavenly scented perfection, just as written, out here on the eastern plains of Colorado! Thank you so much!!

    Reply

  8. Theresa

    5 stars
    Hello Kathleen, thanks for your suggestions. I did test it with a toothpick, and it came out clean, and then when I cut into the end, the insides gushed out. Weird that the tooth pick came out clean…. right….I just bought a new toaster oven because I believed my old one was not consistent with the temperature. I had baked some pumpkin bars and they too came out undone in the middle, but great flavor. I used the dehydrator setting for my banana bread and it appears to have take much of the moisture out of the bread. YIPPY. So, next time I will check the temperature, and try adding more almond flour and an extra egg, (whites only) and less baking soda. My soda may be old, so I will get a new box. Let me know if you have any book suggestions for baking with almond flour. Thanks again for you suggestions and recipes. YUMMY

    Reply

    • KathleenKathleen Pope

      Hi Theresa, so sorry about your experience. I find when testing quick breads it’s better to use a skewer, I find that a toothpick just doesn’t go down far enough. Yeah, and ovens can make a big difference. So many factors right and yes, I wanted to get back with you and haven’t been at my computer about the cookbook for baking at high altitude with almond flour. I love Mimi Council’s High Altitude Cookbook, she gives great high altitude adjustments as well as gluten-free and using alternative flours on each recipe. Let me know how it goes!

      Reply

  9. Theresa

    Update on my banana nut bread. Great flavor. However the center was too moist. Tried cooking it longer… did not help. Maybe I should add more almond flour to it next time, along with an extra egg and decrease the baking soda. Suggestions welcome.

    Reply

    • KathleenKathleen Pope

      Shoot Theresa did you increase the oven temperature for high altitude? Are you sure you oven is accurate, most are off by +- 25 degrees. Also bake until a skewer inserted through the middle comes out clean and be sure to cool completely before cutting. A little extra almond flour and the extra egg might help too.

      Reply

  10. Theresa

    The bread is in the oven now. I’m at 8400 ft. I love using almond flour. I have had issues in the past with my baked goods either too dry or too moist. I followed your recipe using the almond flour and brown sugar. I did not add the yogurt. I make my own greek style yogurt. ????
    I will let you know how it turned out in about 1 hour. I have baked sour dough bread in the bay area when I lived in California. I so want to figure out how to make it here in Colorado. Thanks fir sharing your recipe. Do you have a name of a book that focuses on high altitude cooking using almond flour?

    Reply

  13. Gretchen

    5 stars
    I’ve been experimenting with high altitude recipes for several years now – I’m at 9,000feet. Nothing has even come close to being as good as this recipe – thank you so much for sharing it. I used 1/2 gluten free flour and 1/2 oat flour (both Bob’s red mill), and left out the chocolate chips and nuts. I baked for 45 minutes. It was by far, the best banana bread I’ve ever made and quite possibly tasted.

    Reply

  15. Moonwillowofthemountains

    5 stars
    Definitely the best high altitude banana bread recipe I’ve tried. I bet it could easily be modified for zucchini bread too. It came out perfectly moist but not dense and soggy like other recipes for lower elevations. I’m at 8,300 for reference. It was also super easy. Love this one!

    Reply

  16. Sara C

    5 stars
    I made this today at 11,000 ft. It turned out delicious! I didn’t have yogurt or sour cream so I soured some milk with vinegar and used that instead. Worked like a charm!

    Reply

  18. Jacqui A

    Hi. I’m going to try this today (8600ft!).

    Do you have any alterations for a bread machine or just follow the manufacturer’s instructions?

    Thanks so much!

    Reply

  22. Beth

    5 stars
    I don’t live in a high-altitude place, but I have baked while traveling to Colorado. It came out TERRIBLY when I didn’t make any changes. I really appreciate that you made an entire post on exactly how to make this at altitude. Love it.

    Reply

  24. Mary

    This recipe was absolutely fantastic! I followed exactly for high altitude (6300 feet here) AND for gluten free using the king arthur blend of GF flour. I think its my best loaf ever! Thank you for such specific directions for all options.

    Reply

  25. Patty Shockley

    We are in Golden Colorado for the first time. 6100 feet .We followed the recipe exactly and made one sm pan with walnuts and the other with chocolate chips. They both turned out perfect and delicious

    Reply

  26. Alison

    5 stars
    I followed this recipe exactly as written. I am at 8,000 feet and it was DELICIOUS and looked beautiful. My family devoured it. Thank you for sharing such a great recipe!

    Reply

  27. Jacynthe Boucher Curtis

    Made this wonderful banana bread yesterday. I live in the mountains of Colorado – our altitude is 7700 feet – and it turned out great! Baking at high altitude is a challenge and you made this easy for me! Thanks so much!

    Reply

  28. Kelly Fredrickson

    I have tried almost every recipe out there for a decent, high altitude, banana bread recipe and was so frustrated because nothing really was hitting my standards or my husbands. I have tried them all and just about gave up on making it ever again, until this recipe. So good! Only negative? I made it with chocolate chips for the first time and definitely won’t do that again. Too much sweetness. This bread is so good it can really stand alone without more sugar like chocolate. Thank you for the adaptation. It’s a winner.

    Reply

    • KathleenKathleen Pope

      Hi Kelly, thank you so much for your kind words! I am so thrilled that this recipe worked well for you!! I am with you on opting out of the chocolate chips! Just give me nuts or plain and I’m happy!

      Reply

  30. Bre

    Hi! Your recipe looks really good. I have tried making banana bread 6 times in the last 2 weeks, but each time I make it, the bread sinks and collapses in the center. I feel like I’ve done everything right: tested the center with a toothpick, adjusted to fit high altitude, fixed my oven temp… nothing works! Do you possibly know why this is happening and what I can do about it? I’m in Denver and this has never happened when I lived by sea level.

    Reply

    • KathleenKathleen

      Hi Bre, try reducing your baking soda (or at least making sure it’s fresh and viable). Curious if you tried my recipe which was made at high altitude in Denver or if you have been using other recipes? Not that anything is wrong with that, but I made changes purposely to get a good raise. Quick breads are tough.

      Reply

  32. Amy Nash

    Absolutely scrumptious banana bread! I made it with the walnuts and all-purpose flour and it turned out fantastic! I froze individual slices for easy breakfasts in the future.

    Reply

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