High-altitude banana bread
By: Trisha
Published: Sunday, October 6, 2013 - 12:47pm

Ingredients




1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder (use 1 teaspoon at high altitude)
1/2 teaspoon salt (use 1 teaspoon at high altitude)
2/3 cup sugar
6 tablespoons butter, softened
2 large eggs, beaten
2 ripe bananas, mashed

Preparation

1 Visit redpenrecipes.com for instructions.

About

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.
For the full blog post, visit www.redpenrecipes.com.