This High Altitude Banana Bread Recipe is perfect for people that live 3,000+ feet above sea level. It’s moist, delicious, and bakes up perfectly every time!
This Banana Bread Recipe costs approximately $5.56 to make. The recipe makes ten servings, which is about $0.55 per serving.
Everyone needs a reliable banana bread recipe. But what about those who live at a higher altitude?
Baking above 3,000 ft can be difficult for baking bread and cakes and having them turn out right. Trust me, I know because I live at just below 5,000 feet. This Banana Bread is great for higher altitudes.
I have made minor adjustments for you to bake banana bread that bakes soft, is moist and is golden brown perfection. So grab your brown bananas and make this naturally sweet and delicious High Altitude Banana Bread recipe today! It is perfect for after-school snacking, brunches, dessert, breakfast, you name the occasion, and Banana Bread is the answer.
Ingredients and Estimated Cost
Per Serving Cost: $0.55
Recipe Cost: $5.56
- 2 cups all-purpose flour – $0.38
- 4-5 bananas – $1.00
- ½ cup granulated sugar – $0.08
- ¾ cup walnuts or pecans – $1.17
- ½ cup unsalted butter – $0.88
- 2 large eggs – $0.46
- 2 Tablespoons plain yogurt – $0.14
- 1 teaspoon vanilla extract – $0.68
- 1 teaspoon baking powder – $0.04
- ½ teaspoon baking soda – $0.01
- ½ teaspoon salt – $0.01
- ¼ cup walnuts or pecans – $0.71
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make High Altitude Banana Bread
- First, preheat the oven to 350 degrees F and lightly spray a 9×5-inch loaf pan. Press parchment paper into the pan and lightly spray the paper with non-stick cooking spray as well.
- Next, mash the bananas in a large mixing bowl until smooth.
- Add sugar, butter, and eggs to the bowl and mix with a handheld mixer with the whisk attachment on low until combined.
- Using another mixing bowl, mix together the dry ingredients.
- Then mix the dry ingredients into the wet ingredients.
- Fold the nuts into the batter and then pour the batter into the pan.
- Put more nuts on top of the batter. Make a small cut lengthwise about ½ inch deep in the center of the batter.
- Bake for fifty-five to sixty minutes.
- Finally, allow the bread to cool for ten minutes before inverting the pan to cool the bread on a wire rack until completely cool. After cooling the bread, slice and serve.
***For complete recipe instructions, see the recipe card below.
- Instead of yogurt, you can use buttermilk.
- In place of melted butter, you can use olive oil.
Serving and Storage Tips
SERVE: Serve warm or at room temperature.
STORE: Store the bread in an airtight container at room temperature for up to one week.
FREEZE: Wrap the banana bread tightly in plastic and then place it in a Ziploc storage bag. It will stay fresh in the freezer for up to three months.
DEFROST: Defrost the bread at room temperature for about 3-4 hours before serving.
A high altitude of over 3,000 feet can significantly affect your baking. The lower air pressure and drier air can make the dough over-rise and the flour direr. This can result in a heavy, misshapen, dry loaf.
It may vary according to the size of the banana, but generally speaking, two cups of mashed bananas is four to five bananas.
Wait to slice the bread after it has cooled completely; this will take about two hours. After the bread is cooled, cut the bread into slices, starting at the heel. Slather some butter on the bread and enjoy!
- Bran Muffins
- Carrot Muffins
- Starbucks Blueberry Scones Copycat
- Sticky Buns with Bacon and Caramel Glaze
- Cinnamon Roll Cupcakes
- Chocolate Babka Bread
- Apple Muffins with Crunchy Brown Sugar Topping
- Almond Coffee Cake Ring
- Mom’s Zucchini Bread
- Pumpkin Bread
High Altitude Banana Bread
- 2 cups all purpose flour
- 2 cups mashed bananas about 4-5 ripe bananas
- ½ cup granulated sugar
- ¾ cup walnuts or pecans
- ½ cup unsalted butter melted
- 2 large eggs at room temp
- 2 Tablespoons plain yogurt such as greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup walnuts or pecans
PREP OVEN AND PAN:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F.
- Lightly grease a 9×5-inch loaf pan with non-stick cooking spray and line it with parchment paper. Then, lightly spray the parchment paper with cooking spray.
- Mash the bananas in a large mixing bowl until smooth.
- Add sugar, butter, and eggs to the bowl. Use a handheld mixer with the whisk attachment to whisk on low until combined.
- In a separate mixing bowl combine dry ingredients and add them to the wet ingredients. Mix on low until everything is combined.
- Fold in nuts and pour the batter into the prepared loaf pan.
- Top with more nuts.
- Make a small cut lengthwise about ½ inch deep in the center of the batter.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist breadcrumbs.
- Cool the bread in the pan for 10 minutes. Then, invert the pan and cool the bread on a wire rack until completely cool, about 1 hour and 50 minutes.
- Slice and serve.
- For the best flavor, use ripe bananas full of black spots.
- Sugar – can use less, if bananas are sweet enough. Brown sugar could also work here, especially muscovado.
- Every oven is different, I recommend checking the bread for the last 20-25 minutes. If the top gets too brown and nuts are burning, cover with parchment paper until the end.