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Banana Bread High Altitude Recipe

This banana bread high altitude recipe is my go-to when I want something moist, fluffy, and perfectly sweet—even in the mountains. I’ve carefully adjusted the ingredients to avoid dryness or sinking, which can easily happen up here. Every bite is full of rich banana flavor with just the right balance of cinnamon and vanilla. I love how the top gets that golden, crackly crust while the inside stays soft and tender. Whether you live at 5,000 or 8,000 feet, this loaf rises beautifully and tastes like comfort in every slice. It’s my cozy, high-altitude baking success.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Breakfast, Snack, Dessert
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas medium-sized, mashed
  • 2 large eggs room temperature
  • ½ cup unsalted butter melted and slightly cooled
  • ¾ cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon optional
  • 1 tablespoon milk to add moisture
  • 1 tablespoon extra flour altitude adjustment

Equipment

  • 9×5-inch loaf pan
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula​
  • Toothpick or cake tester
  • Oven

Method
 

Preheat and Prep
  1. I preheat my oven to 350°F (175°C). Then I grease my 9×5-inch loaf pan with butter or line it with parchment paper.
Mix Wet Ingredients
  1. In a large bowl, I mash the bananas until smooth. I whisk in the eggs, melted butter, brown sugar, milk, and vanilla extract until well combined.
Combine Dry Ingredients
  1. In another bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, and the extra tablespoon of flour. This extra flour helps with the structure at high altitude.
Fold Together
  1. I slowly mix the dry ingredients into the wet using a rubber spatula. I stir until just combined, making sure not to overmix.
Pour and Bake
  1. I pour the batter into the prepared pan and smooth out the top. Then I bake it for 50–60 minutes. I always check with a toothpick—if it comes out clean, it’s done.
Cool Before Slicing
  1. I let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. I wait another 20–30 minutes before slicing.

Notes

  • High altitude baking starts affecting recipes above 3,000 ft. I live around 6,000 ft, and these adjustments work great for me.
  • If your altitude is higher, you might need to slightly reduce the baking soda or increase the oven temperature by 15–25°F.
  • Always use ripe bananas with brown spots—they’re sweeter and mash better.