Easy Banana Bread Recipe High Altitude Adjustments Food

HIGH-ALTITUDE BANANA BREAD

Steps:

• Place butter, eggs, and sugar in a mixing bowl. Mix well with an electric mixer.
• Add flour, baking powder, and salt, mix well.
• Add ripe bananas, and use teh mixer to mash them as you mix them into the batter.
• Stir the walnuts into the batter with a spoon. If you are adding any add-ins, go ahead and stir them in now.
• Pour into a greased bread pan, and bake at 350° for 1 hour and 10 minutes -- or until a toothpick inserted into the center comes out clean.
• Preheat oven to 350°.

EASY BANANA BREAD RECIPE + HIGH ALTITUDE ADJUSTMENTS

Steps:

• Preheat oven to 325°F (350° F high altitude, unless dark pan, see notes).
• Line the bottom and sides of a loaf pan with parchment paper or spray well with baking spray, or spray well with baking spray or rub liberally with butter.
• Whisk together together flour, baking soda, cinnamon and salt, set aside.
• Beat sugar and eggs on medium-high speed for 6-8 minutes (longer if using natural cane sugar), it should be nice and airy.
• Slowly drizzle in oil, should take about a minute. Add mashed bananas, creme fraiche (yogurt or sour cream), and vanilla extract.
• Slowly fold flour mixture into wet batter, remember to toss nuts (or, if using or chocolate chips) in dry ingredients before folding into wet batter, this will help distribute them and keep them from sinking.
• Pour batter into prepared loaf pan and bake for about 45 minutes to 1 hour 15 minutes. Start checking for doneness around 45-50 minutes.
• Loaf should spring back when lightly touched, if loaf is jiggly or sticky to the touch, return to oven for 5-10 minutes at a time.
• Remove from oven, allow to cool in pan on wire rack for at least 30 minutes. Remove from pan, let cool completely.
• High Altitude Baking Instructions: Start checking bread for doneness around 45 minutes. Loaf top should not jiggle or be sticky to the touch.
• Once cooled, wrap tightly in plastic wrap. Stores on counter for 3-5 days (cool house), in fridge up to one week and wrapped well and placed in freezer baggie for up to 2 months.
• This recipe easily doubles or triples! If baking in mini loaf pans (split into 4 mini pans), reduce baking time to 20-25 minutes.

HIGH-ALTITUDE BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Combine butter, eggs, sugar, and mashed bananas in bowl. Bananas should be finely mashed, there can be small (1 cm or less) chunks of banana in the batter.
• Combine flour, salt, baking soda, baking powder, and cinnamon in another bowl.
• Mix wet and dry ingredients together until well blended.
• If you would like to add optional ingredients (chopped nuts, dried fruit, and/or chocolate chips), stir in about 1/2 cup here.
• Pour dough into 1 greased 9x5 inch loaf pan.
• Bake at 350F for 50 minutes, or until toothpick inserted in center comes out clean.
• Let bread cool in pan for 5-10 minutes before removing.
• Enjoy hot or cold!

BASIC HIGH-ALTITUDE BREAD

Steps:

• Combine water and yeast and let sit until foamy, about 10 minutes.
• Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

HIGH-ALTITUDE BANANA BREAD WITH CRUMB TOPPING

Steps:

• For the bread:
• Preheat the oven to 350°F, and grease and flour a 9-inch round cake pan. In a large bowl, beat together the softened butter and granulated sugar until smooth. Add the eggs, mashed banana, water, and vanilla and mix to combine. In another bowl, combine the flour, salt, baking soda, cinnamon, and nutmeg. Add the flour mixture to the butter mixture and beat until combined. Fold in the chopped walnuts, and pour the batter into your prepared pan, spreading it evenly
• For the crumb topping:
• In a bowl, mix the flour, brown sugar, oats, walnuts, melted butter, cinnamon, and salt together with a fork until medium crumbs form. If yours comes out too dry, add a teaspoon of water. If it's too wet, add a teaspoon of flour. Evenly sprinkle the crumb mixture over the top of the batter.
• Bake for 40 minutes. Then place a piece of foil over the top to prevent overbrowning, and bake until a cake tester inserted into the center of the bread comes out clean, 10 to 15 minutes longer. Cool in the pan completely before removing. Cut into wedges and serve.