High-Altitude Banana Bread

Recipe by Nicole Hampton
Not Yet Reviewed

At high elevation, baking quick bread can be frustrating — sinking in the center, spilling over the pan, or baking unevenly. This high-altitude banana bread, developed by Nicole Hampton (who lives at 5,000 feet), solves those challenges for fellow mountain bakers. The loaf delivers a moist, tender crumb reminiscent of pound cake; rich banana sweetness (ripe bananas are key!); and just the right amount of home-baked comfort. 

Prep
30 mins
Bake
1 hr to 1 hr 10 mins
Total
3 hrs 45 mins
Yield
1 loaf
A sliced loaf of High-Altitude Banana Bread laid out on a parchment with a buttered slice on a plate, a cup of coffee, and cinnamon sugar in a dish. - select to zoom
A sliced loaf of High-Altitude Banana Bread laid out on a parchment with a buttered slice on a plate, a cup of coffee, and cinnamon sugar in a dish. - select to zoom
A sliced loaf of High-Altitude Banana Bread photographed from above showing one slice laid on its side. - select to zoom
Detail photograph of slices of High-Altitude Banana Bread showing a dark exterior and golden interior. - select to zoom
A slice of High-Altitude Banana Bread buttered and laying on a light plate with a butter knife laid on it's side next to the bread. - select to zoom
A stack of High-Altitude Banana Bread shown from the side depicting a dark, perfectly baked exterior. - select to zoom
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Instructions

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  1. Preheat the oven to 350°F and grease a 9" x 5" loaf pan. Line the pan with a parchment sling for easy removal, if desired. 

  2. In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside. 

  3. In the bowl of a stand mixer fitted with the flat beater or in a large bowl working with an electric hand mixer, beat together the butter and sugars until light and fluffy, about 2 minutes.  

  4. Beat in the eggs, sour cream, and vanilla extract until smooth and well combined, stopping to scrape the sides of the bowl as needed. 

  5. Stir in the mashed banana until evenly distributed. 

  6. Mix in the dry ingredients until completely incorporated and no dry pockets of flour remain. 

  7. Transfer the batter to the prepared pan, spread evenly, and sprinkle the top with Maple Cinnamon French Toast Sugar. Bake for 60 to 70 minutes, or until a toothpick or thin knife inserted into the center of the loaf comes out clean.  

  8. Remove the banana bread from the oven and allow it to cool in the pan for about 1 hour before turning out onto a rack to cool completely. Slice and serve.  

  9. Store leftover banana bread for up to 1 week in an airtight container. For longer storage, freeze, well-wrapped, for up to 2 months.  

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