Properly baked banana bread should be between 200-205 degrees F. It measures the internal temperature of the bread so you know the center is completely done. The second tool I use is this digital food thermometer. I was shocked when I found my oven was almost 25 degrees cooler than the amount I preheated it to. An oven thermometer like this one sits on your ovens rack and double-checks your oven’s temperature is accurate. Is your bread’s center collapsing or sinking upon removal from the oven? I had trouble with this for a while until I found my two secret weapons: an oven thermometer and a digital food thermometer. It is definitely a favorite at our house You can make muffins or mini loaves with this banana bread recipe, just reduce the baking time. This may be the hardest part of the whole recipe: letting the bread cool! (Who could resist warm banana bread?) 🙂 Start checking the bread at 40 minutes by testing the center with a toothpick. Place the loaf pan into a 350 degrees F (375 for high altitude) oven and bake for 40-50 minutes.Note: For high altitude folks: adjustments found in the recipe section below. Add in the water and mix until everything is just incorporated. Pour in the wet ingredients to the dry.Add in vanilla extract, melted coconut oil, and apple cider vinegar. In a separate large bowl, mash the bananas.Whisk together the flour, baking soda, baking powder, brown sugar, cinnamon, and salt.In fact, the hardest part is waiting to cut into the loaf when it’s warm and straight from the oven! You only need two bowls to make insanely delicious banana bread, so grab your overripe bananas and let’s get to work! Step 1: Make the Batter
High altitude banana bread how to#
You can even jazz it up with a little sprinkle of brown sugar on top before baking and voila! A perfectly made banana bread! How to Make Banana Bread with High Altitude Adjustments: (I also like to sneak some chocolate chips in my ‘nana bread from time to time too 😉 ).īut regardless of your preference, this bread is sure to be a hit. I have a question for you… do you add walnuts to your banana bread? My family says a definite yes, but I prefer a completely soft loaf with nothing but the flavors of banana and cinnamon that shine through. I know how frustrating it can be to keep tweaking recipes until you get it to come out exactly how you envisioned it, so that’s why I wanted to share my favorite high altitude approved banana bread recipe! Now you don’t have to play the elevation guessing game. It was October, the weather was getting crisp, and the setting just seemed like it called for a warm loaf of soft banana bread! But getting used to baking in a high elevation was a bit of a learning curve.
I’ve mentioned this before, but when we first moved to Colorado, banana bread was the very first thing I made. Nothing is worse than taking a bite into a dry slice of banana bread! Making High Altitude Adjustments I only used 1/2 a cup of sugar because the bananas are naturally sweet.I wanted to share a vegan banana bread recipe, one that doesn’t require any eggs, but is still 100% soft and moist. After, what’s better than bananas and chocolate chips? When baking with bananas always go for ripe bananas because the sugar content in them is more concentrated they are ripe. Now back to this super moist banana bread–I also tossed in some chocolate chips to jazz things up. Simply follow your favorite baking recipe, replacing the wheat flour with this extraordinary blend. It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required so you can turn any recipe into a gluten-free recipe with ease! I love it because you basically replace all-purpose flour with Bob’s Red Mill gluten-free flour. All you do is use Bob’s Red Mill Wheat Free, Gluten-free, Dairy-Free, 1 to 1 baking flour.
High altitude banana bread plus#
Lately, a few of my family members have switched over to a gluten-free diet so it’s been kind of hard adjusting.Īt first, I didn’t know if I had to replace every ingredient when baking for them but I’ve found a much easier way to make my own recipes. cup (1 stick) butter, at room temperature, plus more for pan 1 cup sugar 2 large eggs 1 cups unbleached all-purpose flour 1 teaspoon baking soda 1. I decided to make a gluten-free version of my favorite banana bread recipe. I’m a sucker for banana bread so I couldn’t resist making it. Plus, tomorrow I and over 500 food bloggers will be sharing cookie swap recipes be sure to keep an eye out for that!īut back to the holiday at hand… I wanted to make a classic holiday bread but with a unique spin, something interesting and out-of-the-box to contribute to such a special occasion.
So the past few weeks have been all about cookies.
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