This is the bestHigh 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.
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
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!
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.
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.
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.
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.
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.
Sowly drizzle oil into batterAdd mashed bananasCream 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.
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.
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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.
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!
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.
Recommended Tools
Loaf Pan | A must for these delicious loaves, this is my favorite pan, but I still have an old clay loaf plan, as well as a glass pan (remember to reduce the oven temp by 25° if using dark coated or glass pans)
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!
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-freeflour (<< 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:
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.
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!
Peanut butter: Add a delicious twist to traditional banana bread by swirling peanut butter into the batter or drizzling it on top before baking.
Fruit: Fresh or frozen berries, diced apples, or chopped peaches can be mixed into the batter to add extra flavor and texture.
Spices: Cinnamon, nutmeg, cardamom, and ginger are all great spices to add to banana bread for a warm and cozy flavor.
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.
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.
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!
Plain and simple: Enjoy a slice of banana bread on its own, for a quick and healthy snack.
Toasted: Toast a slice of banana bread and spread some butter or cream cheese on top for a delicious breakfast or snack.
With a spread: Try topping banana bread with good butter, peanut butter, Nutella, or honey for an extra sweet and flavorful treat.
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.
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.
Parfait: Layer banana bread with yogurt, fresh fruit, and granola for a healthy and satisfying breakfast or snack.
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.
Ice Cream Sandwich: Slice banana bread into thin pieces and use it to make ice cream sandwiches with your favorite flavor of ice cream.
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.
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.
Toppings: Top banana bread with chocolate chips (for the chocolate lover), nuts, shredded coconut or fresh fruit for an extra flavor and texture.
Best side dishes to serve with high altitude banana bread recipes
This Mexican fruit salad recipe is refreshing, and bursting with juicy and sweet fruits that will make your taste buds salsa dance! Tropical fruits paired with citrus, strawberries, and grapes in a light honey-lime Tajin dressing.
Best Chile Relleno Casserole is an easy, delicious vegetarian dish made with Monterey Jack cheese stuffed whole roasted chiles, topped with an egg, milk batter, topped with more cheese, then baked to fluffy perfection. Easily adapted to be gluten free.
Create your own Starbucks Iced Chai Tea Latte recipe at home with just a few simple ingredients! Learn how to make it three easy ways and start saving money today.
Celebrate the beginning of the holiday season with my rich, creamy Copycat Starbucks Eggnog Latte recipe. This homemade eggnog latte is so simple to make and so festive to drink! Enjoy this warm eggnog coffee drink before a crisp morning walk, or as a special treat on a chilly afternoon.
This easy Irish coffee recipe is a classic Irish coffee cocktail that is ideal for chilly nights. It is a delightful blend of coffee, whiskey, sugar, and cream, perfect for warming you up on a cold night or adding a touch of sophistication to your after-dinner drink.
A quick and easy recipe on how to make a Starbucks White Hot Chocolate recipe at home. Save time and money, by making this fast copycat white hot chocolate recipe in the comfort of your own home.
I hope you enjoyed this high altitude banana bread recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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High Altitude Banana Bread Recipe
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.
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.
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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
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.
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.
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!
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
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!
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!!
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
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!
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.
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.
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?
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.
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!
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!
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.
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.
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
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!
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!
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.
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!
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.
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.
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.
Love all the helpful tips in how to make this incredible banana bread Kathleen! I tend to be in the “leave my bread plain” camp, but my family would also pick the chocolate chips!
Keith
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.
Thank you for your kind comment, Keith! I love your additions!!
Susan Stephens
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!
Thank you for making my day Susan!!! So glad you found it and it works so well too!! Enjoy the beauty of that grand lake!!
Holly
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
YAY!! That’s fabulous news Holly, love hearing that especially at 11,000 feet! Whoop!
Karen
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!
Thank you so much Karen!! So glad you enjoy it and your family and co-workers too!!
Catherine Bauers
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!!
Yay!! Thanks for making my day! So grateful to help a fellow Coloradan bake!!!
Theresa
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
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!
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.
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.
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?
Laura Johnson
We love this loaf!!
Thanks!
Laura Johnson
So moist and fluffy!
Thank you!
Gretchen
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.
You made my day, Gretchen! Thank you so very much!! Wonderful to hear it worked well at 9,000 feet and gluten free!! I love this recipe too!!
Mona R
Great recipe! Works great at 7300 ft where we live. I like this healthier version of banana bread. Thank you Kathleen!!
Love reading this, Mona!! Thank you so much!!
Moonwillowofthemountains
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!
So glad you loved it! And yes, I do think it would turn out great with zucchini! I’ve tested and just haven’t put on the blog!
Sara C
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!
Yay!! So glad to hear, and I love your substitution- so glad it works out great!
susan c hessing
i am making this within the hour
can’t wait
susan
Hope you love it!
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!
I have never made it in a bread machine, but others have had great luck at high altitude in the oven.
Suja md
This looks really delicious and fairly simple to make! Can’t wait to try it out! thanks for the recipe ????
Super simple and so good!
Elizabeth
The gluten free version would bake a great gift for friends of mine who have gluten sensitivities. Thanks for sharing!
You are welcome!
MJ
The high altitude baking tips are SO helpful! Thank you! I also love how your recipe uses more bananas than most.
Thank you so much!!
Beth
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.
You are welcome!
Dana
This is so interesting! I’m not high up, but, still looking forward to trying it 😉 Haha
It’s delicious at any altitude!
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.
So happy to hear that Mary!! Yay!!
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
That is wonderful to hear Patty! Thank you so much for taking the time to write a comment!
Alison
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!
Thank you so much Alison, that makes me so very happy to hear, especially at 8,000 feet! Appreciate you taking the time to write a kind comment!
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!
I love hearing this Jacynthe, thank you so much! So glad you loved it and it worked so well!
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.
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!
Marlene
Made this tonight, gluten-free, and it turned out great. Delicious!
YAY, love hearing this Marlene, so glad it turned out so well! Happy Memorial Day!
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.
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.
Laurie
Followed recipe for high altitude. I live in Denver. I will no longer try new Banana Bread recipes – this one is the absolute BEST!!!!
Thank you so much, Laurie!! You made my day!
Lynn Spencer
Love the gluten-free suggestions! Thanks.
You are very welcome, let me know if you try it and it works well, my next batch I was going to try it that way!
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.
YAY! Won’t everyone be excited when they realize there is a stash in the freezer!
Sherry
I am going to make this today. Thank you for the recipe.
Hope you love it Sherry, thank you!
Tasia ~ two sugar bugs
Love all the helpful tips in how to make this incredible banana bread Kathleen! I tend to be in the “leave my bread plain” camp, but my family would also pick the chocolate chips!
Thanks Tasia, my family loves the chocolate chip one too!
Debi
I love banana bread. This is a wonderful recipe. Nice and moist.
So glad you loved it Debi!