Banana Bread (High Altitude Option)
Easy, egg-free, banana bread with high altitude adjustments that taste’s incredibly moist and soft! You wouldn’t believe this bread uses two bowls and 5 simple ingredients!
- 1 1/4 Cup Flour (High Altitude: add 2 Tbsp flour)
- 1 Cup Brown Sugar (High Altitude: decrease by 1 Tbsp)
- 1 tsp Baking Soda (High Altitude: use 3/4 tsp)
- 1/2 tsp Baking Powder (High Altitude: use 1/4 tsp)
- 1/2 Tbsp Cinnamon
- 1/2 tsp Salt
- 2 Mashed Bananas
- 1/3 Cup Coconut Oil (Measure solid, then melt) (High Altitude: decrease by 1 Tbsp)
- 1 tsp Vanilla Extract
- 1 tsp Apple Cider Vinegar
- 3/8 Cup Water
Preheat the oven to 350 degrees F (375F for high altitude) and grease a loaf pan.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
In a separate bowl, mash the bananas. Pour in the melted coconut oil, vanilla extract, and apple cider vinegar.
Pour the wet ingredients into the dry. Add the water and mix until *just* incorporated. Batter will be lumpy, which is fine. Do not overmix!
Transfer to a loaf pan and bake for 40-50 minutes (start checking on the bread at 40 minutes) or until a toothpick inserted into the center comes out clean. Allow to cool for at least 15 minutes before slicing.
- To avoid a collapsed center, use a digital food thermometer to ensure the bread is properly baked (between 200-205 degrees F) before removing from the oven.
- To freeze, wrap the bread in foil and transfer to a freezer-safe bag. Thaw out the loaf on the counter or slice off a piece and microwave for 20 seconds when ready to eat.
- This recipe is tested at 5,300 feet above sea level. If not making in high altitudes (3,000 feet or higher above sea level), follow the directions without making the noted modifications.