Best 2 High Altitude Banana Bread Recipes

Calling all banana bread fans at high altitudes! Get ready to elevate your baking game with our comprehensive guide to perfecting this classic treat. Our curated collection of recipes caters to every taste, from the traditionalist who cherishes the original recipe to the adventurous baker seeking unique twists. Whether you prefer a moist and dense loaf, a light and fluffy texture, or a delightful combination of both, we've got you covered. Join us on a culinary journey as we explore the secrets of high-altitude baking and create the ultimate banana bread that will satisfy your cravings and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

HIGH-ALTITUDE BANANA BREAD WITH CRUMB TOPPING

High-Altitude Banana Bread With Crumb Topping image

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

Ingredients

For the bread:
6 tablespoons unsalted butter, softened
3⁄4 cup granulated sugar
2 eggs
1 cup mashed ripe banana
3 tablespoons water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
3⁄4 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup chopped walnuts
For the crumb topping:
3⁄4 cup all-purpose flour
½ cup firmly packed brown sugar
½ cup old-fashioned oats
¼ cup chopped walnuts
6 tablespoons unsalted butter, melted
½ teaspoon ground cinnamon
¼ teaspoon salt

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 BREAD

High-Altitude Banana Bread image

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

Ingredients

4 tablespoons butter, softened
2 eggs
2 -3 bananas, very ripe
2/3 cup sugar
1 1/3 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional)

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

Tips for High-Altitude Banana Bread:

Reduce leavening agents: At higher altitudes, there is less atmospheric pressure, which causes baked goods to rise more quickly. To prevent your banana bread from becoming too dense or dry, reduce the amount of baking soda or baking powder called for in the recipe by 1/4 to 1/3.
Increase liquid: The dry air at high altitudes can absorb moisture from baked goods, making them dry and crumbly. To compensate, add an extra 1/4 to 1/2 cup of liquid (such as milk, buttermilk, or yogurt) to your banana bread batter.
Use ripe bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with dark yellow peels and brown spots.
Don't overmix the batter: Overmixing the batter can result in a tough, dense banana bread. Mix just until the ingredients are combined.
Bake at a lower temperature: To prevent your banana bread from over-browning or burning, reduce the oven temperature by 25-50 degrees Fahrenheit from what the recipe calls for.
Use a loaf pan with a dark interior: A dark-colored loaf pan will absorb more heat than a light-colored pan, which will help your banana bread bake more evenly.

Conclusion:

With a few simple adjustments, you can easily make delicious and moist banana bread at high altitudes. By reducing the leavening agents, increasing the liquid, using ripe bananas, not overmixing the batter, baking at a lower temperature, and using a loaf pan with a dark interior, you can create a perfect loaf of banana bread that will be enjoyed by all.