#High altitude banana bread how to#
#High altitude banana bread trial#

1 3/4 Cup Sugar 1 egg, beaten (if you want you can. To make the filling: In a medium-sized heatproof bowl, whisk together the sugar, flour, cornstarch, salt, and eggs, whisking until smooth. Ingredients 1/4 Cup Shortening/butter/margarine (your preference however, butter gives the best flavor). Remove the crust from the oven, and cool it on a rack while you make the filling. Beat in the eggs, one at a time, then stir in the vanilla and mashed banana. In a large bowl, cream together the butter, sugar and brown sugar. Sift together the flour, baking powder, baking soda and salt, set aside.

In a large bowl, whisk together sugar and eggs until light, fluffy. Remove it from the oven, remove the weights and paper, and continue to bake for 15 to 20 minutes, until it's golden brown across the bottom. Directions Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, combine flour, baking soda and salt set aside. Line the crust with a piece of parchment paper (a 9' parchment cake round works well), and fill with dried beans, rice, pie weights, or the oven-safe, food-safe weights of your choice.īake the crust for 20 minutes. Remove the pie from the refrigerator, and prick its bottom surface all over with a fork this will help keep it flat. Refrigerate the crust for 30 minutes, to relax the gluten this will help prevent if from shrinking as it bakes. Crimp the crust, making either a flat edge with the tines of the fork, or a standup rim using your fingers. Cool completely in the pan before removing.To prepare the crust: Roll chilled pie dough into a 12' to 13' circle, and settle it into a 9' pie pan that's at least 1 1/2' deep. Bake for 70-80 minutes (to an internal temperature of 190° F-200° F / 88° C-93° C). Combine the flour, cinnamon and baking soda in their own receptacle and add half to the banana mixture. Oil or butter a loaf pan (the top of my loaf pan measures 4.25' x 8.5' (10.8x21.6 cm), which happens to be the perfect size for this recipe). ¾ cup oil (grapeseed, sunflower, canola, etc.) - 5.25 ounces or 149 gramsĢ⅓ cup all-purpose flour (10 ounces or 283 grams) - see note on accurately measuring flour here Makes One 4.25' x 8.5' (10.8x21.6 cm) Loafġ⅓ generous cups mashed very ripe bananas (from 4 medium bananas) - 12 ounces or 340 gramsġ cup granulated sugar - 7 ounces or 198 grams Banana bread is particularly delicious the following day just butter it up and throw it on the (panini) grill until it develops a nice crust. Add vanilla and chocolate chips and hand mix. Sift together flour, salt, baking soda and baking powder and combine with banana mixture.

#High altitude banana bread how to#

The following recipe is for simple, straightforward banana bread, but adding ½ cup of chopped nuts or chocolate chips (my sons all used to love the mini chocolate chips when they were young) is wonderful as well. How To Make High Altitude Banana Bread First, preheat the oven to 350 degrees F and lightly spray a 9×5-inch loaf pan. Combine butter, eggs, oil, sugar and bananas in a mixing bowl and mix until well blended. Chill for 30 minutes to set the crumb coat, then frost all over with a final coat of frosting. Fill and frost the cake layers with the buttercream, then cover the cake with a thin crumb coat of frosting. Reduce baking soda in quick breads by 1/4 of total. Turn the speed down to 'stir' and mix for 1 minute to pop large air bubbles. Typically, anytime I cook or bake anything its a disaster, and since Im baking at altitude I didnt expect this to come out quite right. Those years are behind us now, and thankfully my sons have all graduated from picky to great eaters, but I still always smile when I think about Oliver and his “bananarama” store ( Oliver back then). High-Altitude Baking Reduce baking powder by 1/8 teaspoon at 3,000 feet, or more at higher altitudes. When Oliver was younger, there were years when I made banana bread on a weekly basis. I’m sure banana bread would have played a starring role there it was an absolute favorite of his. It escalated to the point that, as a kindergartener, he’d talk about opening a banana store someday (where he planned to sell banana-centric items only).

#High altitude banana bread trial#

Through trial and error, I realized that I could get him to eat baby food, cereal, or anything at all if I simply added some mashed banana to the bowl. It started way back when he was an infant, before he could even talk. My son Oliver’s childhood love for them can be better classified as an obsession. They were picky eaters, and to be honest, they took some of the fun out of dinnertime on more than a few nights, the first thing I heard after putting dinner on the table was, “I’m not eating that.” So, whenever one of my boys loved something, I embraced it.īananas, for example. I know there are kids out there who can be called “great eaters”: the ones who try new foods without hesitation.