Finally! I have been able to bake bread without the middle sinking. I always blamed this on altitude and now I know that altitude really had something to do with it. With all the fresh fruit around our house this summer it’s been tough keeping up with eating it all, so we’ve made banana bread several times. I even tried to get all fancy by adding chocolate chips! If you live in high country try it out and let me know how it turns out for you.
Banana Bread at High Altitude
Ingredients:
- 1 3/4 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 large eggs
- 1/2 cup vegetable oil
- 3/4 cup sugar +3 tablespoons
- 1 teaspoon vanilla extract
- 1 cup mashed bananas
- Handful of chocolate chips
Preheat oven to 350 degrees F. Grease the bottom of a 9x5 in loaf pan. In a bowl stir together flour, salt, baking soda. In a separate bowl, beat eggs, oil, and sugar until light and fluffy. Add vanilla and bananas; mix 30 strokes with a spoon or 30 seconds with a mixer on low speed. Mix flour mixture into egg mixture, using about 30 strokes, or 30 seconds at low speed. Pour batter into pan. Bake for 65-70 min. Remove bread from oven and cool in pan for 10 minutes. Remove bread from pan and finish cooling on a wire rack. Slice it up and enjoy!
2 comments:
OMG, great minds think alike! I was going to make this today!!!
I tried the recipe today and it worked great! The only problem I had was the bottom sticking to the pan. Still haven't figured out how to solve that problem even though I grease and flour everything! Thanks for sharing such a great recipe.
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