It seems a lot of people I meet up here have given up on the idea of being able to enjoy tasty, high altitude banana bread.
“You know what I really crave? Banana bread.” I hear it all the time.
Let’s change that.
I modified one of my favorite quick bread recipes and it came out really, really well. I was rather proud. The bread isn’t too oily or heavy. You can taste the banana. The texture isn’t gummy. And the entire middle bakes up to a peak, rather than collapsing.
Then I took things even further and topped “the perfect loaf” with a peanut butter glaze, roasted peanuts, and mini chocolate chips.
One of my best friends from my childhood recently moved out here and we’ve been spending a lot of time catching up again. She is a huge peanut butter fan, so perhaps I dreamed up this recipe with her in mind.
We took the dogs out on a late afternoon hike the other day…even with no leaves the mountains are still gorgeous!
Don’t get me wrong- even ‘dressed up’, this treat is perfectly okay to eat for breakfast. And like all quick breads, it tastes even better when cut into super thick slices.
How to bake this high altitude adjusted recipe:
Banana Bread with Peanut Butter Glaze
- For the bread:
- 6.8 oz banana puree, about 2½ very ripe bananas mashed
- Scant 1 cup sugar
- 2 eggs
- 1 teaspoon salt
- Pinch of ground cinnamon (optional)
- 1½ teaspoons vanilla extract
- ⅓ cup canola or grapeseed oil
- 1½ cups all-purpose flour
- ¼ teaspoon plus ⅛ teaspoon baking powder
- Scant ¼ teaspoon baking soda
- 3 oz water
- For the glaze:
- ½ cup creamy peanut butter
- ⅔ cup milk
- 1½ cups powdered sugar
- 1½ teaspoons salt
- 1 teaspoon vanilla extract
- ⅔ cup chopped roasted peanuts
- Handful mini chocolate chips
- Preheat your oven to 350 F.
- Grease a 9 x 5" loaf pan and line the bottom with a strip of parchment paper.
- For the bread: In a large bowl, whisk together the banana puree, sugar, eggs, salt, cinnamon, vanilla, and oil until smooth.
- Add the flour, baking powder, and baking soda, stir until just combined.
- Whisk in the water until the mixture is smooth. Pour into prepared baking pan.
- Bake for about 40-45 minutes, or until the edges are a golden brown, the center is peaked, and a skewer inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then invert onto a cooling rack. Cool completely before glazing.
- For the glaze: In a bowl, whisk together the peanut butter, milk, powdered sugar, salt, and vanilla until smooth. If the glaze is too thick, add more milk. Pour over the cooled loaf, top with peanuts and mini chips.
Note: This was recipe was adapted for high altitude baking. To bake at sea level: Increase sugar to 1 cup, baking powder to 1 teaspoon, and baking soda to 1/2 teaspoon. Baking times may vary slightly.