25+ Delicious High Altitude Banana Bread Recipes for Your Next Bake

Baking at high altitudes can be a challenge, especially when it comes to creating the perfect loaf of banana bread.

The unique environment can alter how ingredients interact, affecting the texture and rise of your baked goods.

But fear not! We’ve compiled a comprehensive collection of over 25 high-altitude banana bread recipes to inspire your baking adventures.

From classic flavors to innovative twists, these recipes have been carefully crafted to ensure your banana bread turns out moist, fluffy, and delicious every time, no matter how high in the mountains you are.

Whether you’re a seasoned baker or a novice, our guide will provide you with the tips and tricks you need to master the art of high-altitude baking.

25+ Delicious High Altitude Banana Bread Recipes for Your Next Bake

With these 25+ high-altitude banana bread recipes at your fingertips, you have a wealth of delicious options to explore.

Each recipe has been tailored to thrive in the unique conditions of high elevations, ensuring that you can enjoy perfectly baked banana bread without any stress or hassle.

From traditional favorites to creative variations like chocolate chip and coconut, there’s something for everyone in this collection.

So gather your overripe bananas, preheat your oven, and embark on a delightful baking journey.

We can’t wait to see the scrumptious results of your high-altitude banana bread baking adventures!

Classic High-Altitude Banana Bread

With simple ingredients and a hint of vanilla, this classic banana bread is made extra moist by adjusting for high-altitude baking. The result is a fluffy, tender loaf with a balanced sweetness, perfect for breakfast or a comforting snack.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 large bananas)
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 1 large egg, at room temperature
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1-2 tbsp milk (as needed for consistency)

Instructions:

1. Preheat oven to 350°F (reduce to 325°F for higher altitudes). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
3. In another bowl, mix mashed bananas, melted butter, egg, and vanilla until smooth. Add to dry ingredients, stirring until just combined. Add milk if the batter seems thick.
4. Pour the batter into the prepared loaf pan, smoothing the top.
5. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
6. Cool for 10 minutes in the pan, then turn out onto a wire rack to cool completely.

This classic high-altitude banana bread is rich in flavor, with the bananas lending sweetness while the butter adds a moist and soft texture. Adjusting the baking time and temperature ensures that it’s perfectly baked without over-browning, giving you a beautifully golden, fluffy loaf each time.

Chocolate Chip High-Altitude Banana Bread

For chocolate lovers, this banana bread combines the comforting flavor of ripe bananas with chocolate chips, creating a decadent treat perfect for high-altitude baking. The added chocolate makes this bread perfect for breakfast or dessert.

Ingredients:

• 1 ½ cups mashed ripe bananas
• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsalted butter, melted
• 1 large egg, at room temperature
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• ¾ cup semi-sweet chocolate chips
• 2-3 tbsp milk (if batter is too thick)

Instructions:

1. Preheat the oven to 350°F (325°F for higher altitudes). Grease a 9×5-inch loaf pan.
2. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together mashed bananas, melted butter, egg, and vanilla. Gradually fold in the dry ingredients, then gently stir in the chocolate chips. Add milk if needed.
4. Pour the batter into the prepared pan and level the top.
5. Bake for 55-60 minutes or until a toothpick comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

This high-altitude banana bread is indulgent and full of chocolate flavor, with the semi-sweet chocolate chips adding bursts of richness in each bite. Perfect for treating yourself and family members, this bread’s soft crumb is enhanced by the high-altitude adjustments, making every slice as good as the first.

Walnut Spice High-Altitude Banana Bread

For those looking to add a little warmth to their banana bread, this walnut spice recipe has a hint of cinnamon and nutmeg, along with crunchy walnuts. It’s the ideal comfort bread, especially at higher altitudes where the spices shine without overwhelming the banana flavor.

Ingredients:

• 1 ½ cups mashed ripe bananas
• 1 ¾ cups all-purpose flour
• ⅔ cup brown sugar
• ⅓ cup vegetable oil
• 1 large egg, at room temperature
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp vanilla extract
• ¾ cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (325°F for higher elevations). Grease a 9×5-inch loaf pan.
2. In a bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the mashed bananas, oil, egg, and vanilla. Mix the dry ingredients into the banana mixture until just combined, then fold in the walnuts.
4. Pour batter into the prepared loaf pan, smoothing the top.
5. Bake for 50-55 minutes or until a toothpick comes out clean.
6. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This walnut spice banana bread has just the right amount of warming spices, making it especially comforting in cooler months. The high-altitude adjustments keep the loaf airy and light while ensuring that the flavors meld perfectly. The chopped walnuts add a delightful crunch, giving each slice a wonderful texture balance.

Maple Pecan High-Altitude Banana Bread

This banana bread brings together the cozy flavors of maple syrup and toasted pecans. The high-altitude adjustments ensure that the bread stays moist and rises evenly, resulting in a light and tender crumb with the perfect balance of sweetness and nutty crunch.

Ingredients:

• 1 ½ cups mashed ripe bananas
• 1 ¾ cups all-purpose flour
• ⅓ cup pure maple syrup
• ½ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 1 large egg, at room temperature
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• ¾ cup chopped pecans, toasted

Instructions:

1. Preheat oven to 350°F (325°F for higher altitudes). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix mashed bananas, maple syrup, melted butter, egg, and vanilla until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the toasted pecans.
5. Pour the batter into the prepared loaf pan, smoothing the top.
6. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

This high-altitude banana bread has a delightful maple flavor complemented by the crunch of toasted pecans. It’s subtly sweet and perfect for breakfast or as an afternoon treat. The high-altitude adjustments ensure it stays moist with just the right texture in every bite.

Coconut Banana Bread for High Altitudes

For a tropical twist, this high-altitude banana bread features coconut milk and shredded coconut, adding moisture and a light, delicate flavor. It’s an exciting variation on classic banana bread and a great way to change things up while baking at higher elevations.

Ingredients:

• 1 ½ cups mashed ripe bananas
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ⅓ cup coconut oil, melted
• ½ cup coconut milk
• 1 large egg, at room temperature
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup unsweetened shredded coconut

Instructions:

1. Preheat oven to 350°F (325°F for higher altitudes). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine mashed bananas, coconut oil, coconut milk, egg, and vanilla. Mix until smooth.
4. Gradually add the dry ingredients to the banana mixture, stirring until just combined. Fold in shredded coconut.
5. Pour batter into the prepared loaf pan, smoothing the top.
6. Bake for 50-60 minutes or until a toothpick comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

This coconut banana bread is a moist, tropical twist on the original, with the coconut adding a subtle richness. The high-altitude modifications keep it fluffy, making each bite light yet flavorful. It’s a refreshing take that’s sure to become a new favorite.

Honey Almond High-Altitude Banana Bread

This high-altitude banana bread recipe incorporates honey and almond flour, which give it a slight nuttiness and natural sweetness. The honey keeps it moist, while the almond flour adds a tender, slightly dense texture, perfect for enjoying warm or at room temperature.

Ingredients:

• 1 ½ cups mashed ripe bananas
• 1 cup all-purpose flour
• ¾ cup almond flour
• ⅓ cup honey
• ⅓ cup vegetable oil
• 1 large egg, at room temperature
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp almond extract
• ¼ cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (325°F for higher altitudes). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix mashed bananas, honey, vegetable oil, egg, and almond extract until well combined.
4. Gradually fold the dry ingredients into the banana mixture, stirring until just combined.
5. Pour the batter into the prepared loaf pan and sprinkle sliced almonds over the top.
6. Bake for 55-60 minutes or until a toothpick comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

This honey almond banana bread has a rich almond flavor that pairs beautifully with the sweetness of ripe bananas. The high-altitude adjustments ensure it bakes evenly, with a moist and dense crumb perfect for enjoying with coffee or tea. Each slice has a delicate balance of flavors, making it both unique and comforting.

Zucchini Banana Bread for High Altitudes

This delightful zucchini banana bread combines the moistness of ripe bananas with the subtle flavor of grated zucchini, creating a wonderfully tender loaf. The addition of zucchini not only enhances the texture but also boosts the nutritional content, making this a healthier option for a snack or breakfast.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 large bananas)
• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• ½ cup granulated sugar
• ⅓ cup vegetable oil
• 1 large egg, at room temperature
• 1 cup grated zucchini (squeezed dry)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (325°F for higher altitudes). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, mix the mashed bananas, vegetable oil, egg, and grated zucchini until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the walnuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes in the pan, then transfer to a wire rack.

This zucchini banana bread is not only moist and flavorful but also an excellent way to sneak some vegetables into your diet. The high-altitude adjustments ensure that it bakes evenly and rises perfectly, resulting in a soft, delightful loaf that’s perfect for any time of day.

Lemon Blueberry High-Altitude Banana Bread

Brighten your day with this refreshing lemon blueberry banana bread! The combination of tart lemon and sweet blueberries elevates the classic banana flavor, making this bread a vibrant addition to your breakfast or dessert table.

Ingredients:

• 1 ½ cups mashed ripe bananas
• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 2 large eggs, at room temperature
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 tbsp fresh lemon juice
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Instructions:

1. Preheat the oven to 350°F (325°F for higher altitudes). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the mashed bananas, melted butter, eggs, vanilla extract, lemon zest, and lemon juice until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes in the pan before transferring to a wire rack.

This lemon blueberry banana bread is a delightful fusion of flavors that brightens up the traditional recipe. The high-altitude adjustments help maintain its lightness while ensuring a lovely rise, creating a moist and delicious loaf bursting with juicy blueberries and zesty lemon notes.

Pumpkin Banana Bread for High Altitudes

Embrace the fall flavors with this pumpkin banana bread, which blends the sweetness of ripe bananas with the rich, spiced taste of pumpkin puree. This comforting loaf is perfect for the cooler months and makes a fantastic breakfast or snack.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 large bananas)
• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ⅓ cup vegetable oil
• 1 cup canned pumpkin puree
• 2 large eggs, at room temperature
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• ½ cup chopped pecans (optional)

Instructions:

1. Preheat the oven to 350°F (325°F for higher altitudes). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, combine the mashed bananas, vegetable oil, pumpkin puree, and eggs until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the pecans if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes in the pan, then transfer to a wire rack.

This pumpkin banana bread is a warm, comforting treat that celebrates the flavors of autumn. The combination of banana and pumpkin creates a beautifully moist loaf, while the spices add warmth and depth. The high-altitude adjustments ensure that it bakes perfectly, providing a delightful treat for your family and friends.

Chocolate Chip Banana Bread for High Altitudes

This delicious chocolate chip banana bread is a delightful combination of sweet, ripe bananas and rich chocolate chips, creating a decadent treat perfect for any occasion. The adjustments for high altitude ensure that the bread remains fluffy and moist, making it a favorite among chocolate lovers.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 large bananas)
• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• ⅓ cup unsalted butter, melted
• 2 large eggs, at room temperature
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (325°F for higher altitudes). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the mashed bananas, melted butter, eggs, and vanilla until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

This chocolate chip banana bread is indulgently sweet, with pockets of melted chocolate throughout. The high-altitude adjustments help maintain a light and airy texture, ensuring that every slice is moist and satisfying. It’s perfect for breakfast, dessert, or a midday snack!

Peanut Butter Banana Bread for High Altitudes

Indulge in the creamy goodness of this peanut butter banana bread, which combines the rich flavor of peanut butter with sweet, ripe bananas. This recipe is a fantastic way to incorporate protein into your baked goods, making it a delicious and nutritious option for breakfast or a snack.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 large bananas)
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup creamy peanut butter
• ⅓ cup vegetable oil
• 2 large eggs, at room temperature
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup chopped peanuts (optional)

Instructions:

1. Preheat the oven to 350°F (325°F for higher altitudes). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the mashed bananas, peanut butter, vegetable oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped peanuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes in the pan before transferring to a wire rack.

This peanut butter banana bread is creamy, sweet, and satisfying, providing a rich flavor that pairs perfectly with coffee or tea. The high-altitude modifications ensure a tender crumb and a lovely rise, making it a delightful addition to your baking repertoire.

Carrot Banana Bread for High Altitudes

This vibrant carrot banana bread blends the sweetness of bananas with the earthy flavor of carrots, creating a moist and flavorful loaf. Packed with nutrients and natural sweetness, it’s a delicious way to enjoy your vegetables in a delightful treat.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 large bananas)
• 1 cup all-purpose flour
• ¾ cup whole wheat flour
• ½ cup granulated sugar
• ⅓ cup vegetable oil
• 2 large eggs, at room temperature
• 1 cup grated carrots (about 2 medium carrots)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup raisins or chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (325°F for higher altitudes). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine the mashed bananas, vegetable oil, eggs, and grated carrots until well mixed.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in raisins or walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

This carrot banana bread is a nutritious and delicious option that provides a unique twist on the classic banana bread. The combination of flavors results in a moist and tender loaf, perfect for breakfast or as a sweet snack. The high-altitude adjustments ensure it bakes beautifully, making it an excellent choice for any baking enthusiast.

Coconut Banana Bread for High Altitudes

This tropical coconut banana bread adds a delightful twist to the classic recipe, infusing the warm flavors of coconut with sweet, ripe bananas. The result is a moist and flavorful loaf that transports you to a sunny beach, making it a perfect treat for breakfast or dessert.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 large bananas)
• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• ⅓ cup unsweetened coconut oil, melted
• 2 large eggs, at room temperature
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup shredded unsweetened coconut
• ½ cup chopped macadamia nuts (optional)

Instructions:

1. Preheat the oven to 350°F (325°F for higher altitudes). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the mashed bananas, melted coconut oil, eggs, and vanilla until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the shredded coconut and macadamia nuts if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This coconut banana bread is a moist and flavorful option that brings a hint of the tropics to your kitchen. The combination of banana and coconut creates a delightful flavor profile, while the high-altitude adjustments ensure it rises beautifully, resulting in a loaf that is both tender and satisfying. Enjoy it as a breakfast treat or a sweet snack!

Maple Walnut Banana Bread for High Altitudes

This maple walnut banana bread combines the rich sweetness of pure maple syrup with crunchy walnuts, creating a deliciously nutty and sweet loaf. It’s perfect for breakfast or as an afternoon snack, offering a comforting flavor that warms the soul.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 large bananas)
• 1 ¾ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup pure maple syrup
• ⅓ cup unsalted butter, melted
• 2 large eggs, at room temperature
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 cup chopped walnuts

Instructions:

1. Preheat the oven to 350°F (325°F for higher altitudes). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the mashed bananas, melted butter, maple syrup, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

This maple walnut banana bread offers a delightful blend of flavors, with the maple syrup adding a unique sweetness that complements the bananas beautifully. The walnuts provide a satisfying crunch, while the high-altitude adjustments ensure a perfect rise and texture. Enjoy it warm with a pat of butter for an extra treat!

Spiced Banana Bread with Cardamom for High Altitudes

Add a unique twist to your banana bread with this spiced banana bread featuring aromatic cardamom. The warm spices elevate the traditional flavor, creating a loaf that’s perfect for cozy mornings or as an inviting dessert option.

Ingredients:

• 1 ½ cups mashed ripe bananas (about 3 large bananas)
• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• ⅓ cup vegetable oil
• 2 large eggs, at room temperature
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ½ cup raisins or chopped pecans (optional)

Instructions:

1. Preheat the oven to 350°F (325°F for higher altitudes). Grease a 9×5-inch loaf pan.
2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and cardamom.
3. In another bowl, mix the mashed bananas, vegetable oil, eggs, and vanilla until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in raisins or pecans.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes in the pan before transferring to a wire rack.

This spiced banana bread with cardamom is a delightful departure from the classic recipe, offering a unique flavor profile that’s both warm and inviting. The high-altitude modifications ensure that it rises beautifully and has a moist texture, making it a wonderful choice for breakfast, a snack, or even dessert. Enjoy each slice and savor the comforting spices!

Note: More recipes​ are coming soon!