Banana Nut Bread
This is a recipe I have used for years, and with some success at altitude. However last night I used the altitude adjustment calculator and it turned out so much better. I used the adjustment for 7,500 but actually live at 8,600. Still worked great.
Courtesy of the Encyclopedia of Cookery
Sea level:
- ½ cup oil
- 1 cup sugar
- 2 eggs, beaten
- 3 ripe bananas, mashed
- 2 cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ salt
- 3 Tbsp milk plus 1 tsp vinegar or 3 Tbsp buttermilk
- ½ tsp vanilla
- ½ cup nuts, optional
7,500 feet:
- 2.5 oz oil
- 7.2 oz sugar
- 3 eggs, beaten
- 3 ripe bananas, mashed
- 11 oz flour
- 2 grams baking soda
- 1 gram baking powder
- ½ salt
- 1.8 oz milk plus 1 tsp vinegar or 1.8 oz buttermilk
- ½ tsp vanilla
- ½ cup nuts, optional
Use a spoon to mix all ingredients.
Beat the oil and sugar together. Add the eggs and bananas and mix well.
Add the dry ingredients, milk and vanilla. Mix well and stir in the nuts if you are using any.
Pour into greased and floured 9 × 4 inch pan and bake at 350 in a convection oven or 375 in a standard oven till a toothpick inserted in the center comes out clean, about 50-60 minutes.
Check the last 10 minutes or so to see if it is getting too brown, if so, turn the heat down to 325 or so and let finish baking.
I like to keep the crust crisp, so leave it out on the counter with the cut face down on a cutting board. It never lasts long enough to worry about getting stale! It can be wrapped and stored if necessary.
Comments