This is my favorite banana bread recipe for high altitudes! It’s moist, flavorful, with a caramelized exterior and tender interior. Whenever I make it, my five hungry children make sure it’s gone within the day. This is the perfect way to use those over ripe bananas.
There are so many banana bread recipes out there. But I wanted one that was easy to pull together with ingredients I always have. So, I came up with this recipe that works great for my higher altitude of 6200 ft.
Ingredients
For a banana bread recipe, you need an overly ripe banana. You want to see some brown spots on the banana peel to ensure it’s very sweet and easy to mash. This recipe has standard ingredients that you typically always have on hand. The butter keeps the bread moist, and the cinnamon compliments the banana flavor.
Directions
First, I like to mash the bananas. You can use a standing mixer, or with a hand masher, but I just use my Kitchenaid Hand Mixer. I like to mash the bananas really well to help them incorporate well into the batter.
Next, I melt the butter in the microwave and add that to my mashed bananas, along with the eggs, vanilla, and sugar. I use white sugar in this recipe. I preferred the white sugar in a side-by-side taste test against brown sugar that I tried, but either sugar is a win in this recipe. Mix these ingredients together.
Finally I add the dry ingredients, the flour, baking soda, salt, and cinnamon, mixing well for about a minute with my hand mixer.
Spray a 9×5 loaf pan and bake the bread in preheated 350-degree oven for 45-55 minutes. You will know it’s done when a toothpick is inserted into the center and comes out clean. Crumbs are okay, but you need to bake it longer if you see batter.
Storing Banana Bread
In an airtight bag, you can keep this banana bread for up to five days on the counter, a week in the refrigerator, or 3 months in the freezer. It’s such a great snack to have on hand and makes a tasty dessert.
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The Best Banana Bread for High Altitudes
This is my favorite banana bread recipe for high altitudes! It's moist, flavorful, with a caramelized exterior and tender interior. It works perfectly for my elevation of 6200 ft.
Ingredients
- 3 large ripe bananas
- 1/2 cup melted butter
- 2 large eggs
- 1 teaspoon pure vanilla
- 1 cup white sugar
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- Mash ripe bananas in bowl or standing mixer
- Add melted and cooled butter, eggs, vanilla, and sugar
- Mix well with mixer or by hand
- Add flour, salt, baking soda, and cinnamon
- Again mix well, scraping sides as necessary
- Spray a loaf pan with cooking spray, and add batter to the pan.
- Bake for 45-55 minutes until a toothpick or knife comes out clean when inserted into the center of the bread. Crumbs are okay, you don't want to see batter.
- Let it cool for 5 minutes, remove bread from pan by separating with a butter knife, then turning pan upside down.
- Let it cool completely before storing in an airtight bag
Notes
I use a 9 x 5 loaf pan for this recipe. You could also make them into muffins.
If you are looking for more tried and true high altitude recipes, you will absolutely want to try my chocolate chip cookies! Not only are they soft and buttery with chewy centers, but they are also my go-to every time I need that classic chocolate chip cookie in my life. My kids rate these great cookies a 10/10, it’s one of their favorite recipes. They are perfect for altitudes over 3000 ft above sea level, but I have included adjustments for ANY altitude.
Or maybe you should try these amazing high altitude carrot cake cupcakes from scratch. They are spiced perfectly and have the richest cream cheese frosting! You will love them!
Thanks for stopping by! Hope you enjoy this banana bread for high altitudes!
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