Description
Bake the perfect moist and fluffy banana bread even at high altitudes! This recipe adjusts for elevation, ensuring a delicious loaf every time. Say goodbye to dry, sunken bread and hello to perfection!
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 3/4 cup granulated sugar (minus 1 tablespoon)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder (reduced from standard amount)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a loaf pan.
- In a large bowl, mash bananas. Add melted butter, sugar (minus 1 tablespoon), egg, and vanilla. Mix well.
- In a separate bowl, whisk together flour, baking powder (reduced amount), baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- Stir in milk.
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely in the pan before slicing.
Notes
- Use very ripe bananas for best flavor and moisture.
- Do not overmix the batter to avoid a tough bread.
- Adjust baking time as needed based on your oven.
- Store in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 30mg
Keywords: high altitude banana bread, banana bread recipe, high elevation baking, moist banana bread, easy banana bread recipe, baking at high altitude