Description
Bake the perfect, moist, and delicious banana bread even at high altitude! This classic recipe is adjusted to combat the challenges of higher elevations, ensuring a perfectly risen and flavorful loaf every time. Enjoy this easy and irresistible high-altitude treat!
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/3 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sour cream or plain yogurt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, mash the ripe bananas until smooth.
- In the bowl with the mashed bananas, add the softened butter and sugar. Cream together until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Rotate the pan halfway through baking to ensure even browning.
- Once baked, remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve.
Notes
- Use very ripe bananas for the best flavor and moisture. Overripe bananas with brown spots are ideal.
- Measure flour accurately by spooning it into the measuring cup and leveling off to prevent dry bread.
- Don’t overmix the batter. Mix until just combined to avoid a tough bread.
- Adjust baking time as needed, checking for doneness with a wooden skewer. Ovens vary, so start checking at 50 minutes.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
Keywords: banana bread, high altitude baking, easy banana bread, classic banana bread, high altitude recipes, moist banana bread, homemade bread