Banana Bread Recipe For High Altitude

Banana bread is a classic treat loved by many. It’s sweet, tender, and oh-so-delicious. But did you know that baking it at high altitude can pose some challenges? Don’t worry, we’ve got you covered! In this article, we’ll share our ultimate high altitude banana bread recipe that will leave your taste buds begging for more.

Banana Bread Recipe For High Altitude
Banana Bread Recipe For High Altitude

Preparing the Pan and Browning the Butter

Before we dive into the recipe, let’s get our ingredients and tools ready. Start by preparing a nine by five-inch loaf pan. Give it a good spray with non-stick cooking spray, line it with parchment paper, and spray it once again. This will ensure that your banana bread doesn’t stick to the pan.

Now, onto the star of the show – the butter. Browned butter adds a nutty and caramelized flavor to your banana bread. In a non-stick pan, melt the butter over medium-high heat. Cook and stir occasionally until it turns a beautiful amber brown color and releases a nutty aroma. Be sure to keep a close eye on it to avoid burning. Once done, set it aside to cool for about 10 to 15 minutes.

Mixing the Wet Ingredients

In a large bowl, combine the cooled browned butter and brown sugar. Using a hand mixer, beat them together until evenly combined. This will give your banana bread a rich caramel flavor and extra moistness. Next, add an egg and whip it with the hand mixer for about three to four minutes. This will help lighten the texture of the bread, giving it a perfect crumb.

No banana bread is complete without ripe bananas. For the best results, use bananas that are mostly brown and slightly overripe. These bananas are sweeter and have a stronger banana flavor. Mash two cups of these ripe bananas using a fork or a potato masher. Add them to a medium bowl along with full-fat sour cream and a touch of vanilla extract. The sour cream will add moisture and a slightly tangy taste to the bread, while the vanilla extract will enhance the overall flavor.

Combining the Dry Ingredients

In another mixing bowl, whisk together all-purpose flour, kosher salt, baking soda, and cinnamon. Cinnamon pairs exceptionally well with the dark chocolate chips we’ll be adding later, giving your banana bread that irresistible touch.

Bringing It All Together

Now it’s time to marry the wet and dry ingredients. Alternate adding the flour mixture and the mashed bananas to the butter and sugar mixture. Start and end with the dry ingredients to ensure a light and fluffy loaf. Mix everything until just incorporated. The batter won’t be perfectly smooth, but that’s perfectly fine.

As for the chocolate debate, we’re firmly on Team Chocolate! Add dark chocolate chips to the batter and give it a gentle mix. The dark chocolate complements the sweetness of the bread, making it even more delectable.

Baking and Serving

Pour the batter into the prepared loaf pan and sprinkle some Turbinado sugar on top for added texture and crunch. Pop it into a preheated oven at 350 degrees Fahrenheit and bake for about 60 to 70 minutes. To test if it’s done, insert a toothpick into the center – if it comes out clean, your banana bread is ready to be devoured.

Once baked, let the loaf cool on a wire rack for at least an hour. You can enjoy it while it’s still warm, at room temperature, or even toasted the next day. Slather on some salted butter for the ultimate indulgence.

Now that you have our ultimate high altitude banana bread recipe, it’s time to put it to the test. Trust us, the wait, effort, and patience are all worth it. So grab those overripe bananas, follow our step-by-step guide, and get ready to experience moist and delicious banana bread like never before. Happy baking!

El Reno Ok

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