Banana Nut Bread Recipe for High Altitude
A perfectly moist and flavorful banana nut bread recipe adjusted for high-altitude baking. With tweaks to ingredients and baking time, this bread comes out deliciously every time, even at higher elevations.
Ingredients
- 3 large ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (plus extra for topping)
Instructions
- Preheat the Oven: Heat your oven to 375°F (190°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, mash the bananas until smooth. Stir in the melted butter, sugar, eggs, and vanilla extract until well combined.
- Prepare Dry Ingredients: In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk until evenly distributed.
- Combine and Fold: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix. Fold in the chopped walnuts.
- Pour and Bake: Pour the batter into the prepared loaf pan. Sprinkle extra chopped walnuts on top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Check for Browning: If the top is browning too quickly, cover it loosely with foil to prevent burning.
- Cool and Serve: Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.