high-altitude banana bread


Banana bread was one of the first baked goods I learned to make. Since I live at an elevation over 6,000 feet, I tweaked this popular banana bread recipe to rise at altitude. Without the modifications, banana bread will sink in the middle and sometimes remain soggy in there, too.

High Altitude Banana Bread
adapted from M.S. Milliken & S. Feniger’s Food Network recipe

1 cup minus 2 Tbs granulated sugar
1 stick softened unsalted butter
2 large eggs
3 medium to large sized ripe bananas
1 Tbs milk
1 tsp ground cinnamon
2 cups plus 2 Tbs all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp salt

Optional add-ins:
walnuts, chocolate chips

Preheat oven to 325. Butter a standard sized loaf-pan.
Cream sugar and butter until fluffy. Add eggs one at a time and combine well.
Mash the bananas in their skin before adding them one at a time. I use frozen bananas often and thaw them before adding.
Add milk and cinnamon.
Combine flour, baking powder, baking soda, and salt. Add dry ingredients and mix until just combined.
Pour batter into pan and bake for 60 to 70 minutes, or until a toothpick comes out clean.
Cool before serving.



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