High Altitude Banana Bread With Sour Cream
Banana bread is a classic recipe that's been around for generations. It's a delicious treat that's perfect for breakfast or an afternoon snack. But have you ever tried making banana bread at high altitude? If you live in a high altitude area, you know that baking can be a little tricky. But fear not! This high altitude banana bread recipe with sour cream will show you how to make the perfect loaf every time.
What is High Altitude Baking?
High altitude baking is different from baking at sea level. At higher altitudes, the air pressure is lower, which means that baked goods can rise faster and cook more quickly. This can lead to dry, dense, or sunken cakes and breads if you're not careful. To avoid this, you need to make some adjustments to your recipes.
One of the most important adjustments you need to make is to the leavening agents in your recipe. Since the air pressure is lower at high altitudes, your baked goods can rise too quickly and then collapse in the oven. To counteract this, you need to reduce the amount of baking powder, baking soda, or yeast in your recipe.
The Secret Ingredient: Sour Cream
Sour cream is the secret ingredient that makes this high altitude banana bread recipe so delicious. It adds moisture and richness to the bread and helps to keep it from drying out. In addition, the acidity of the sour cream helps to activate the baking soda in the recipe, which helps the bread rise properly.
This recipe also calls for ripe bananas, which are essential for a good banana bread. The riper the bananas, the sweeter and more flavorful they will be. If you don't have ripe bananas on hand, you can ripen them quickly by putting them in a brown paper bag and leaving them at room temperature for a day or two.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup sour cream, room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter and flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the mashed bananas and sour cream to the bowl and mix until well combined. The mixture may look curdled at this point, but that's okay.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix the batter, as this can lead to tough bread.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
This high altitude banana bread with sour cream is delicious on its own, but you can also add some mix-ins to the batter if you like. Chocolate chips, chopped nuts, or dried fruit would all be delicious additions.
Conclusion
Now that you know how to make high altitude banana bread with sour cream, you can enjoy this delicious treat no matter where you live. Remember to make adjustments to your recipe based on your altitude, and don't forget the secret ingredient of sour cream. Happy baking!