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!
Move the oven rack to the middle position and preheat the oven to 350 degrees F.
Lightly grease a 9x5-inch loaf pan with non-stick cooking spray and line it with parchment paper. Then, lightly spray the parchment paper with cooking spray.
MAKE BATTER:
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.
Mix in yogurt and vanilla until just combined.
In a separate mixing bowl combine dry ingredients and add them to the wet ingredients. Mix on low until everything is combined.
BAKE BREAD:
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 BREAD:
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.
SERVE:
Slice and serve.
Notes
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.