High Altitude Banana Bread

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banana bread loaf that has been sliced, sitting on a wood cutting board

High Altitude Banana Bread

Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 8 slices
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Ingredients
  

  • 1 3/4 cups 225 g all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon table salt 1 teaspoon kosher salt
  • ¾ cup 150 g packed dark brown sugar
  • 4 Tablespoons 57 g unsalted butter, melted and cooled
  • 1/4 cup 54 g vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups 350 g mashed overripe bananas (about 3 ½ medium bananas)
  • ½ cup 60 g chopped pecans or walnuts (optional)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan, or line it with parchment so the loaf lifts out easily.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • In a large bowl, whisk the brown sugar into the melted butter and oil until smooth. Whisk in the eggs one at a time, then the vanilla.
  • Stir in the mashed bananas until combined.
  • Add the dry ingredients to the wet and fold with a spatula until just combined. A few small flour streaks are fine. Overmixing makes the bread tough.
  • Fold in the nuts, if using.
  • Scrape the batter into the prepared pan and smooth the top. Bake for about 60 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with foil for the last 15 minutes.
  • Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack. Cool at least 30 minutes more before slicing so it sets up and cuts cleanly.

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