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.
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Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 9slices
Calories 305kcal
Author Kathleen Pope
Equipment
7-Speed Digital Hand Mixer
USA Pan Aluminized Steel Loaf Pan, 1 Pound, Silver
Ingredients
1 1/2cupsunbleached all-purpose flourmay also substitute Gluten Free 1-to-1 flour or try half GF oat flour, half all-purpose or GF all purpose
¾teaspoonbaking sodasea level increase to 1 teaspoon
½-1teaspoonground cinnamon
1/2teaspoonkosher salt
3/4cupgranulated sugarincrease to 1 cup + 2 tablespoons for sea level recipes
2largeeggs
1/2cupvegetable oilI use Avocado, or try Coconut oil
3-4bananasmedium very ripe, mashed (about 1 ⅓ cups)
2tablespoonscreme fraichesub sour cream or greek yogurt
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.
Beat sugar and eggs on medium-high speed for 6-8 minutes (longer if using natural cane sugar), it should be nice and airy.
Slowly drizzle in oil, should take about a minute. Add mashed bananas, creme fraiche (yogurt or sour cream), and 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.
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.
Video
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