High Altitude Banana Nut Bread Recipe

High Altitude Banana Nut Bread Recipe: A Delightful Treat
When it comes to baking at high altitudes, the rules change. The decreased air pressure can make your favorite recipes behave differently, often resulting in dry or dense outcomes. However, with a few adjustments, you can still enjoy fluffy, moist, and delicious baked goods. Today, we’re diving into a high-altitude-friendly banana nut bread recipe that’s sure to become a staple in your kitchen. Not only will we share an excellent recipe tailored for those living above sea level, but we’ll also discuss the ingredients and other relevant tips to ensure your banana nut bread is a success every time.

Ingredients for High Altitude Banana Nut Bread

Before we get into the nitty-gritty of the recipe, let’s talk about the ingredients. High-quality, fresh ingredients are key to a delicious banana nut bread. Here’s what you’ll need:

  • Flour: At high altitudes, flour tends to dry out faster. We recommend using all-purpose flour and sifting it before use to incorporate more air.
  • Sugar: Granulated sugar is standard, but you can adjust the amount slightly if you prefer your bread less sweet.
  • Baking Powder & Baking Soda: Leavening agents are crucial, especially at high altitudes. We’ll adjust the amounts to ensure the bread rises perfectly.
  • Salt: Just a pinch to balance the flavors.
  • Ripe Bananas: The star of the show. Use overripe bananas for the best flavor and moisture.
  • Eggs: They add structure and moisture to the bread. Ensure they’re at room temperature before starting.
  • Butter: Unsalted butter is preferred, melted and cooled to room temperature.
  • Milk: A little milk adds moisture. At high altitudes, you might need a bit more than usual.
  • Vanilla Extract: For that warm, comforting flavor.
  • Nuts: Walnuts or pecans add a lovely crunch and nuttiness to the bread. Toast them slightly for an enhanced flavor.

High Altitude Adjustments

Baking at high altitudes requires some adjustments to prevent your banana nut bread from falling flat or drying out. Here are the key changes:

  • Increase Oven Temperature: Baking at a slightly higher temperature helps set the structure of the bread before it over-expands and dries out.
  • Decrease Sugar: Sugar binds with water, so reducing it slightly can help prevent your bread from being too moist.
  • Increase Liquid: Adding a bit more milk compensates for the quicker evaporation at high altitudes.
  • Adjust Leavening Agents: Decrease the amount of baking powder and baking soda to prevent the bread from rising too quickly and then falling.

The Recipe


  • 2 cups all-purpose flour (sifted)
  • ¾ cup granulated sugar
  • ¾ teaspoon baking powder (reduce by 1/8 tsp for high altitudes)
  • ½ teaspoon baking soda (reduce by 1/8 tsp for high altitudes)
  • ½ teaspoon salt
  • 3 ripe bananas, mashed (about 1 ½ cups)
  • 2 large eggs, at room temperature
  • ½ cup unsalted butter, melted and cooled
  • ¼ cup milk (add an extra tablespoon for high altitudes)
  • 1 teaspoon vanilla extract
  • 1 cup walnuts or pecans, chopped (optional)


  1. Preheat your oven to 350°F (increase to 375°F for high altitudes). Grease a 9×5 inch loaf pan and set aside.
  2. Mix the dry ingredients: In a large bowl, whisk together the sifted flour, sugar, baking powder, baking soda, and salt.
  3. Combine the wet ingredients: In another bowl, mix the mashed bananas, eggs, melted butter, milk, and vanilla extract until well combined.
  4. Combine wet and dry ingredients: Add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing.
  5. Fold in nuts: If using, gently fold the chopped nuts into the batter.
  6. Bake: Pour the batter into the prepared loaf pan. Bake for 60-70 minutes (adjust time for high altitude if necessary), or until a toothpick inserted into the center comes out clean.
  7. Cool: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Tips for Perfect High Altitude Banana Nut Bread

  • Measure accurately: Especially for flour and leavening agents, precise measurements are crucial.
  • Check for doneness early: High altitude can affect baking times, so start checking your bread a bit earlier than the recipe suggests.
  • Store properly: To keep the bread moist, wrap it tightly in plastic wrap or store it in an airtight container.

This high-altitude banana nut bread recipe is not only delicious but also forgiving and adaptable. By understanding the role each ingredient plays and making the necessary adjustments for high-altitude baking, you’ll achieve perfect results every time. Happy baking!

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