The first week I arrived in Mexico City I baked a brownie and it was a complete disaster–it came out flat, spongy, and dry. Since I used to live with five hungry girls back in Williamsburg, I knew my brownie recipe was spot on. It should have been thick and moist with gooey dark chocolate chips in every bite!
Well, Mexico City is about 7400 feet above sea level and the high altitude can change quite a few things when it comes to baking. Disheartened after that brownie incident, I gave up baking for a couple weeks, but a couple sad overripe bananas inspired me to get back into it.
Yummy High Altitude Banana Bread Recipe
Ingredients (6 servings):
2 cups all-purpose flour
2 teaspoon ground cinnamon
3/4 teaspoon baking soda
A pinch of salt
1/2 cup softened butter
2/4 cup sugar
2 large room-temperature eggs, beaten
3-5 medium-sized overripe bananas, smashed
1 teaspoon vanilla extract
(Optional: 3/4 cup dark chocolate chips or chopped walnuts)
1. Preheat oven to 350 degrees F (or 175 degrees C).
2. In a large bowl, combine flour, baking soda, salt, and cinnamon.
3. In a smaller bowl, cream the butter and sugar. Add the mashed bananas, beaten eggs, and vanilla extract. Mix.
4. Stir the mixture in the smaller bowl into the large bowl along with the optional ingredients (chocolate chips or walnuts). Mix ingredients together gently until everything comes together.
5. Pour mixture into a lightly greased pan. Bake for about 40 minutes to 1 hour (test with a toothpick to make sure). Let the bread cool for a few minutes before serving.
Advice for Baking in High Altitude:
– Consider increasing liquids (i.e. add an extra egg or use some sour cream)
– Keep eggs at room temperature (and do not over beat them)
– Do not over mix ingredients
– Decrease the amount of baking soda and sugar
– Don’t be afraid to experiment with oven temperature (it may need to be decreased or increased)
Anyone have advice on baking in high altitude or high altitude recipes for yummy baked goods?