Recipe: Appetizing High altitude banana bread

High altitude banana bread. 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! Banana bread is one of those tried and true recipes that gets made time and time again.

Please, do not forget this ingredient Due to the fact that I have received many e-mails and verbal compliments raving about the moist flavor of this bread, I felt that I needed to share it with you. How to make banana bread at high altitude. For the bread For the bread: In a large bowl, whisk together the banana puree, sugar, eggs, salt, cinnamon, vanilla, and oil until smooth. You can cook High altitude banana bread using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of High altitude banana bread

1. It's 4 tbsp of butter.
2. You need 2 each of eggs.
3. It's 4 each of very ripe bananas.
4. It's 2/3 cup of sugar.
5. You need 1 1/3 cup of flour.
6. Prepare 3/4 tsp of sea salt.
7. It's 1/2 tsp of baking soda.
8. Prepare 1/4 tsp of baking powder.
9. Prepare 1/2 tsp of cinnamon (optional).

Add the flour, baking powder, and baking soda, stir until just combined. Home recipes > Main Ingredients > Fruits, Vegetables and Other Produce > Cheryl's High Altitude Banana Nut Bread Recipe. This recipe was handed down from my Mother many years ago. I altered it to adjust for the High Altitude I live in (Colorado).

High altitude banana bread instructions

1. Preheat oven to 350°F.
2. combine butter, eggs, sugar, and mashed bananas in bowl..
3. combine flour, salt, baking soda, baking powder, and cinnamon in another bowl..
4. mix wet and dry ingredients together until well blended..
5. you can add optional ingredients (chopped nuts, dried fruit, and/or chocolate chips), stir in about 1/2 cup here..
6. pour dough into one greased 9X5 inch loaf pan..
7. bake at 350°F for 50 min, or until toothpick inserted in center comes out clean..
8. let bread cool in pan for 5-10 minutes before removing..
9. enjoy hot or cold..

Banana bread was one of the first baked goods I learned to make. Without the modifications, banana bread will sink in the middle and sometimes remain soggy in there, too. Getting it right baking at high altitudes is mainly a strategy in using the right proportions of ingredients, but sometimes flour with a higher protein content can help to maintain the structure of your goods. If you're utlizing all of this advice and still facing falling breads and collapsing cookies, try substituting. Hints for High Altitude Baking When Using Bread Machines.