High Altitude Banana Bread

While watching the Switzerland-Argentina World Cup game today, I decided to make banana bread to celebrate having a clean house and my dad and brothers arriving tomorrow. I figured that having fresh yummy baked banana bread for them would be pretty nice indeed.

Banana Bread

My favorite recipe I’ve found is this one from Simply Recipes. It’s the most simple and tasty I’ve ever had. Still, there are several changes I always find myself making, which are reflected in the recipe I’ve written up for ya’ll!


High Altitude Banana Bread

Prep time: 5 minutes

Baking time: 1 hour (loaf)  OR 25 minutes (muffins)

Yield:

2 medium sized loaves (4×8 inch loaf pan) OR

1 loaf and 12 muffins** OR

24 muffins

Ingredients:

7-8 ripe bananas, smashed (these can be previously frozen, just make sure they’re well thawed)

2/3 cup melted butter

1 cup sugar

2 eggs

2 teaspoons vanilla

2 teaspoons baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon (optional, but smells great!)

3 cups all-purpose flour

Optional:

semi-sweet chocolate chips

chopped nuts

dried fruit


Directions:

For this recipe, you only need 1 mixing bowl and a wooden spoon. No need for anything fancy but good ol’ muscle power!

Preheat oven to 350°F (175°C). If you have a little kid hanging around the house, get them in on the action!

IMG_7585With a wooden spoon, mix melted butter into the smashed bananas. If your bananas were previously frozen (like mine usually are), then make sure they are room temperature. If not, they will cause the butter to solidify again and your bread may not bake properly. Mix in the sugar, egg, and vanilla. Next, mix in the baking soda and salt. Finally, stir in the flour 1 cup at a time. If you are using any of the optional ingredients, stir them in at this time.

This is what the mixture should look like at this point.

IMG_6130

Pour into a buttered/sprayed pan or lined muffin pan in making muffins. Bake according to the appropriate time.
20140701-161740-58660945.jpg
Cool for at least 15-30 minutes before slicing.

**The “1 loaf and 12 muffins” option is my favorite because I freeze the muffins after they’ve cooled and take them out to eat whenever we want. They last much longer this way. If making muffins, use cupcake liners or spray the muffin tin well.

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One response to “High Altitude Banana Bread

  1. Pingback: Yummy banana bread | Stacey's World Kitchen·

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