High-altitude banana bread
While three bananas work well at much lower altitude, they make the bread overly mushy at altitude. So, I reduced the number of bananas to two and used less baking powder as well. I checked the bread 45 minutes into the baking process and, while it looked done, it wasn’t fully cooked inside. I left it in for another 10 minutes and it turned out just right. It stayed moist and the crust was not overcooked.
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