High Altitude Banana Bread Recipes

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HIGH-ALTITUDE BANANA BREAD



High-Altitude Banana Bread image

Since we live in Colorado, I am always on the lookout for high-altitude bread recipes. Much easier than worrying about conversions or hoping that a recipe designed for sea-level will turn out! This one turns out great every time! You can also add about 1/2 c of chopped nuts, dried fruit, and/or chocolate chips.

Provided by noway

Categories     Healthy

Time 1h

Yield 1 loaf

Number Of Ingredients 9

4 tablespoons butter, softened
2 eggs
2 -3 bananas, very ripe
2/3 cup sugar
1 1/3 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (optional)

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!

Nutrition Facts : Calories 1883.7, Fat 58, SaturatedFat 32.8, Cholesterol 494.1, Sodium 3018.7, Carbohydrate 315.5, Fiber 10.6, Sugar 162.8, Protein 32.8

HIGH-ALTITUDE BANANA BREAD



High-altitude Banana Bread image

High-altitude Banana Bread that should work almost anywhere! I created this recipe where I live at 7,400 ft elevation.

Provided by Kay Schrock

Categories     Bread

Time 1h25m

Number Of Ingredients 8

2 bananas (ripe)
6 Tablespoons butter
⅔ cup sugar
2 eggs
1½ cups flour (all purpose)
½ teaspoon salt
1½ teaspoons baking powder
¾ cup walnuts (chopped)

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°.

Nutrition Facts : ServingSize 1 slice, Calories 271 kcal, Carbohydrate 34 g, Protein 5 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 51 mg, Sodium 253 mg, Fiber 2 g, Sugar 17 g

HIGH-ALTITUDE BANANA BREAD WITH CRUMB TOPPING



High-Altitude Banana Bread With Crumb Topping image

This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.

Provided by Nicole Hampton

Categories     Dessert     Bake     Bread     Cake     Banana     Nut     Walnut     Spring     Fall     Winter     Soy Free     Breakfast     Brunch

Yield Makes 8-10 servings

Number Of Ingredients 21

For the bread:
6 tablespoons unsalted butter, softened
3⁄4 cup granulated sugar
2 eggs
1 cup mashed ripe banana
3 tablespoons water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
3⁄4 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup chopped walnuts
For the crumb topping:
3⁄4 cup all-purpose flour
½ cup firmly packed brown sugar
½ cup old-fashioned oats
¼ cup chopped walnuts
6 tablespoons unsalted butter, melted
½ teaspoon ground cinnamon
¼ teaspoon salt

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.

HIGH ALTITUDE BANANA CHOCOLATE CHIP COOKIES



High Altitude Banana Chocolate Chip Cookies image

This recipe is for high altitude and produces a soft, delicious cookie. To adapt for regular altitude, increase baking powder to two teaspoons, and reduce flour to three and one quarter cups.

Provided by DIANNAJO2

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 60

Number Of Ingredients 11

3 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed banana
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt, set aside.
  • In a large bowl, cream together the butter, sugar and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and mashed banana. Mix in the dry ingredients until just blended, then fold in chocolate chips. Drop by rounded spoonfuls onto prepared cookie sheets.
  • Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 104 calories, Carbohydrate 14.5 g, Cholesterol 14.3 mg, Fat 5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3 g, Sodium 58 mg, Sugar 8.1 g

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