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.
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.
In a medium bowl, whisk together the flour, baking powder, and salt until combined. Set aside.
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.
Beat in the eggs, sour cream, and vanilla extract until smooth and well combined, stopping to scrape the sides of the bowl as needed.
Stir in the mashed banana until evenly distributed.
Mix in the dry ingredients until completely incorporated and no dry pockets of flour remain.
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.
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.
Store leftover banana bread for up to 1 week in an airtight container. For longer storage, freeze, well-wrapped, for up to 2 months.
