When it starts to look like that, use a tester to test it. The loaf is approaching done when the top is turning quite golden and cracked. If the loaf is still pale, let it bake longer, before opening the oven and testing. Start looking at the loaf at about the 40 minute mark. Every time I bake this loaf it takes a different amount of time, anywhere from 45 minutes to 55 minutes. Add the batter to your prepared loaf pan and level the top.īe sure your oven is preheated and bake. I don’t feel you generally need to line the ends of the pans, unless the loaf is super sticky.Ĩ. I find spraying the loaf pan first helps the parchment to stick to the sides and not fall into the pan when adding the batter. Grab your loaf pan, prepared with a sheet of parchment paper that covers the bottom and long sides of the pan. That means adding 1/3 of the flour, then 1/2 of the bananas, then the second 1/3 of flour, the remaining bananas and finally the remaining flour. Add the flour mixture (whisked together with the baking soda, baking powder and salt) to the batter, alternating with the mashed banana. How your batter will look after both eggs have been added and mixed well.Ħ. Scrape down the sides and bottom of the bowl well, to catch any bits of butter that haven’t incorporated into the mixture.ĥ. Add the eggs, one a a time, beating well after each addition.Ĥ. Don’t skimp on time here, as this process is important to the finished texture of your loaf.ģ. Beat the butter/sugar mixture for 2-3 minutes, until it is light in colour. Be sure your butter is just at room temperature, then add to the mixing bowl, together with the white sugar.Ģ. I live at 7,400 ft elevation, so this recipe will work at nearly any altitude. Soft and perfectly raised, this bread comes out beautiful. I haven’t tested this recipe with alternate flours.īaking powder, baking soda and salt Instructionsġ. High-Altitude Banana Bread for those who live above 3,000 ft elevation If you live at high altitude, you already know how challenging it can be to bake breads and cakes and get them to turn out right. I don’t think a bleached all-purpose will change the results at all. Yours batter may be paler in colour.Īll-purpose flour: I am a bread baker, so I always have unbleached flour on hand, so that’s what I used here. I used free-range eggs here, which are quite a bright yellow. Removing from the fridge 20-30 minutes ahead should do it. It will, of course, affect the sweetness of the finished loaf, but also possibly reduce the banana flavour, as the sugar works to enhance the banana flavour, as well.Įggs: Have your eggs at room temperature before baking, for best results. White Sugar: I haven’t tested this recipe with less sugar, but if you are needing to reduce added sugar, you could probably reduce to 1/2 cup. To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, dark brown sugar, bananas and vanilla extract. If using salted butter, reduce the added salt in the flour mixture slightly. Line a 1-pound (8 1/2 x 4 1/2-inch) loaf pan with parchment paper, letting it fold over the sides for easier removal. I like unsalted myself, if I have it on hand. Just use it all.īutter: You can use salted or unsalted butter here. If you have a little less or a little more than 1 cup of mashed bananas, no worries. Unless you have super small bananas, you will only need 2 bananas here. That said, I have made this bread with bananas that are just starting to form brown spots with success.
You might also like this Zucchini Applesauce Bread With Brown Sugar Oat Streusel.Bananas: Obviously, the more ripe the bananas, the bigger the banana flavour. Allow to cool at least 10 minutes before pulling the bread out of the baking pan.Tent with foil if needed to prevent over-browning. Check the bread after 30 minutes and again at 45.If you're not a fan of sour cream or yogurt, leave it out and replace it with an additional three tablespoons of butter or neutral oil. You won't necessarily taste the sour cream or yogurt, but there will be a brighter flavor compared to quick bread recipes that don't call for it. The sour cream's acidic nature will react with the baking powder giving a better rise, especially if you bake at elevation. Simply let them thaw on a paper towel on the counter until soft, then snip the stem off and squeeze out the banana along with the juice.Īdding sour cream, yogurt, or even buttermilk will improve your quick bread texture and flavor. The peel protects the flesh from freezer burn. There's no need to wrap them in plastic or use containers. When storing bananas, you can freeze them whole in the peel. It takes just a few minutes to put together and bakes for about an hour. This Ultimate Chocolate Chip Banana Bread is loaded with bananas and chocolate chunks.
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