High-Altitude Banana Bread Recipe - Food.com (2024)

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Community Pick

Submitted by noway

"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."

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Ready In:
1hr

Ingredients:
9
Yields:

1 loaf

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ingredients

  • 4 tablespoons butter, softened
  • 2 eggs
  • 2 -3 bananas, very ripe
  • 23 cup sugar
  • 1 13 cups flour
  • 34 teaspoon salt
  • 12 teaspoon baking soda
  • 14 teaspoon baking powder
  • 12 teaspoon cinnamon (optional)

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directions

  • 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!

Questions & Replies

High-Altitude Banana Bread Recipe - Food.com (13)

  1. I have a banana bread recipe that I just love...Got it from a dear friend when I lived in Az. Now I live in Colorado and I need to know how to adjust it for higher altitudes...It is a sour cream banana bread recipe...I can send it to you if you can help me...I love this website....

    Abbey21309

  2. How long should I cook this if I want to make muffins instead?

    rootipoot

  3. What do you need to change if you don’t live in high altitude area? We had this recipe in Colorado and my son wants this recipe but we live in Georgia

    Stacy M.

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Reviews

  1. DELICIOUS!!! Baking at altitude can be frustrating but this bread turned out perfect. We absolutely LOVED it. My mods - added 1/2 c. choco chips and a tiny splash of vanilla. Also, cooked a little longer than instructed. Anyone that has struggled with baking at high altitude MUST give this recipe a try... it's AWESOME =)

    food bee

  2. Amazing High Altitude mix! I moved from low altitude to Vail, CO (8000ish) and NONE of the recipes worked! This is an all around favorite! Everyone asks for double chocolate chips (I use minis) and I sprinkle the nuts on top, so that even those who don't want to eat the nuts can enjoy it. Thanks!!

    eamidon

  3. I've lived in Denver since 1990, and learned the hard way about "high altitude baking". I've searched for the perfect banana bread recipe, and finally found it here! It rose perfectly, although I had to bake it for 80 minutes. Thanks so much!!

    Heather G.

  4. Added a handful of chopped walnuts, mini chocolate chips as well as 1 tsp vanilla. I doubled the recipe and used half white sugar and half light brown sugar. Turned out perfect! We enjoyed it warm with butter and my son loved it with apple butter. I found that it was browning very quickly so I turned the heat down to 325 for the last 15 minutes or so. We live in Northern Arizona at about 8000 feet. Thanks!

    Tamie A.

  5. First time baking since I moved up to 7400 ft and it was a huge success! Added 1/2 cup of chopped walnuts but no other modifications were made to the recipe. Next time I may add some Vanilla extract. Perfectly crisp on the outside, and moist inside.

    • High-Altitude Banana Bread Recipe - Food.com (23)

    hnc97

see 64 more reviews

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Tweaks

  1. Like another reviewer, I added 1/3 cup each of brown and white sugar. Something about how the brown sugar compliments banana bread in my opinion. Having moved to Colorado about a year ago, though, I’ve struggled with baking a bit and this recipe worked out perfectly. I also spruced things up by pouring the batter into a (12) compartment mini Bundt pan and baked for about 22 min. Once done and half cooled, I drizzled it with a caramel flavored icing. It made for a great presentation and everyone loved it :-). Thanks for the recipe!

    Abbey

  2. This is an excellent recipe! I have some tips though: USE A FOOD PROCESSOR! It makes it so much more easily. What you do is to first pulse together the wet ingredients. Then add the dry ingredients and pulse until it just becomes well combined. Add your nuts, chocolate chips, or other "extras" in your last 2 or 3 pulses. Voila! <br/>Other adaptations: I've added a little ground nutmeg sometimes, used a combination of white and brown sugar instead of purely while sugar, and combinations of whole wheat and white flour instead of just while flour. This is a very flexible "forgiving" recipe that allows for experimentation and use of whatever extras you want to use.

    1MsAlex

  3. I made these into twelve muffins, as I had no loaf pan, (during CV19-qt.) I added 1/2 Tablespoon bourbon to the wet ingredients and stirred in 1/2 c. chocolate chips before baking for 30 mins. (at 7100’) I also used butter to grease the pan, which added a very slight/delicious crunch.

    michellekbrosnan

  4. I added a tiny splash of vanilla extract and toasted a generous amount of walnuts on the stove and added them. I also brushed the top with some butter that last 5 minutes of baking.

    Danielle G.

  5. Added ten extra minutes to cook time.

    Krista

see 5 more tweaks

RECIPE SUBMITTED BY

noway

  • 19 Followers
  • 128 Recipes
  • 25 Tweaks

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High-Altitude Banana Bread Recipe  - Food.com (2024)

FAQs

How do I get my bread to rise in high altitude? ›

At higher elevations, yeast can rise 25 to 50 percent faster, so reducing the amount of yeast and other leavening agents is key. Some bakers will also cool yeast by allowing it to rise in the refrigerator in a bread bowl first or punch it down twice to slow the expansion of gas in the dough.

How do you adjust baking for high altitude? ›

From 5,000 feet to 7,000 feet, baking is often improved by raising the oven temperature 15°F to 25°F, because the higher temperature quickly sets the batter's cell structure. Between 7,000 feet and 9,000 feet, raising the temperature can sometimes cause over-crusting on the surface of baked goods.

How ripe should bananas be for banana bread? ›

When it comes to banana quick bread, the riper the better! The bananas need to be mostly or completely brown, with a mushy, almost pudding-like texture.

What will too much baking soda do to banana bread? ›

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

Does self-rising flour work at high altitude? ›

Add 1 to 4 tablespoons at 5,000 feet, more at higher altitudes. Cookie dough used in a cookie press may need less flour. For self-rising flour, use only high altitude-adjusted recipes.

How much flour to add for high altitude baking? ›

Changes at high altitude
What to changeHow to change itWhy
FlourAt 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.In some recipes, a flour with a higher protein content may yield better results. Additional flour helps to strengthen the structure of baked goods.
4 more rows

What elevation is considered high altitude for baking? ›

At high altitudes, about 3,500 feet or more above sea level, foods bake and cook differently than if prepared at sea level.

How to bake at high altitude in Colorado? ›

Increase baking temperature by 15 to 25 °F to help “set” the batter before cells formed by the leavening gas expand too much. Note that baking time may be reduced so check during baking. Excessive evaporation of water at high elevation leads to high concentration of sugar, which weakens the cell structure.

Can you bake bread at higher altitudes? ›

When baking bread at a high altitude, your rising time will be much shorter than at sea level. Consider decreasing the amount of yeast in the recipe by about 25% and refrigerating the dough during its first rise, to slow down the action of the yeast and allow the bread's flavors to develop.

Can you put too much banana in banana bread? ›

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

Why use mushy bananas for banana bread? ›

They need to be soft enough that they can seamlessly blend into the quick bread batter, leaving small pockets, rather than large chunks, of banana behind. And then there's the flavor.

How late is too late to use bananas for banana bread? ›

The best bananas for banana bread aren't yellow; they're black. Or they're at least streaked with black/brown, with just the barest hint of green at the stem. And again, the darker the better: there's no such thing as a too-ripe banana when you're making banana bread.

Why does my banana bread not taste like bananas? ›

Typically, we equate butter or fat with richness in a baked good. But in the case of banana bread, adding extra butter weighs down the loaf and takes away from the banana flavor. The end result? A heavier banana bread with a more muted banana flavor.

What happens if I accidentally used baking powder instead of baking soda? ›

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

Is baking soda or baking powder better for banana bread? ›

To substitute baking soda for baking powder in banana bread, use one third the amount of baking soda that you would of baking powder. For example, if your recipe calls for 1 tablespoon of baking powder, you can use 1 teaspoon of baking soda (exactly one third).

How do you force bread to rise? ›

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active.

What to do if your bread isn't rising? ›

But almost as good as a proofing box is taking a Mason jar filled halfway up with water, microwaving it for two minutes, then putting your bowl of dough into the microwave with the jar to rise. The other thing you can do is place your lidded container or bowl of dough into a second, larger bowl of warm water.

Does high altitude affect bread baking? ›

Baking at High Altitudes

Air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased. Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy. Gases expand more, so doughs rise faster.

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