Gluten Free Banana Bread Recipe High Altitude
Banana bread is a classic dessert that is enjoyed all over the world. The moist and scrumptious banana bread is a crowd pleaser, and the best part is that it is easy to make. However, baking banana bread at high altitude can be a challenge, especially if you want to make it gluten-free. In this article, we will provide you with a gluten-free banana bread recipe that is specifically designed for high altitude baking.
The Science of High Altitude Baking
Before we dive into the recipe, it is essential to understand the science behind high altitude baking. When baking at high altitude, the air pressure is lower, which means there is less atmospheric pressure pushing down on the batter. This causes the batter to rise faster and the gas bubbles to expand more quickly. As a result, the batter may rise too quickly, causing it to collapse in the oven.
Another factor to consider is the dryness of the climate. The lower air pressure at high altitude also means that there is less moisture in the air. This can cause the batter to dry out more quickly, resulting in a dry and crumbly texture.
Given these unique challenges, it is essential to make adjustments to the recipe when baking at high altitudes.
The Gluten-Free Banana Bread Recipe
Now that we have a basic understanding of the science behind high altitude baking let's dive into the recipe.
Ingredients
- 3 ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups gluten-free flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9x5 inch (23x13 cm) loaf pan with non-stick cooking spray.
- In a large bowl, mash the ripe bananas until smooth.
- Add the melted coconut oil, sugar, vanilla extract, and eggs to the bowl. Whisk together until well combined.
- In a separate bowl, combine the gluten-free flour, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Pour the batter into the greased loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool for 10-15 minutes before serving.
As a general rule, when baking at high altitude, it is essential to decrease the amount of leavening agents such as baking powder and baking soda. This recipe calls for only 1 teaspoon of baking soda, which is sufficient for high altitude baking.
Conclusion
Gluten-free banana bread is a delicious and healthy alternative to regular banana bread. However, baking banana bread at high altitude can be tricky. By following this gluten-free banana bread recipe designed for high altitude baking, you can enjoy a moist and scrumptious banana bread that is sure to impress your friends and family.