Daily Life Food Mexico Photos Trips & Travels

Mastering the art of high altitude baking

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?


  • Reply
    April 13, 2010 at 3:08 am


    she lives in colorado and her baking recipes all have changes for high altitude baking!

  • Reply
    April 13, 2010 at 3:15 am

    Dear Anonymous, thanks so much for sharing that website! I was starting to feel like a failed science student (well, I've never been good at science other than social science..)

  • Reply
    April 13, 2010 at 3:49 am

    That looks yummy! I can't cook so I never know about different altitudes thing. I wonder if Mexico's weather is anything like Jakarta. I guess yes.

  • Reply
    April 13, 2010 at 2:58 pm

    oh girl, I miss your banana bread. I think there are about 9 black bananas in the freezer waiting to be used, preserved and rotting. Maybe I'll recruit Diana.

  • Reply
    April 13, 2010 at 5:12 pm

    ooh, that looks tasty- wish i wasnt allergic to bananas! <3


  • Reply
    April 13, 2010 at 8:04 pm

    thanks for sharing! i must give these a tryy! : )

    don't forget to enter my giveaway for amazing prizes: http://thiswasforever.blogspot.com/2010/04/my-first-giveaway.html

  • Reply
    Silvia GM
    April 14, 2010 at 11:56 pm

    heyyyyyyyy! you speak spanish really good!
    about you're post… mmmmmmmm I love mexican food!! well, I love food 😀 and after see your picture… I'm starving!!!!!!!! ahahahaha

  • Reply
    April 16, 2010 at 1:30 am

    I never thought about baking at different altitudes lol Looks good!

  • Reply
    Thays M.
    April 19, 2010 at 3:25 pm

    I will try… looks delicious!!

  • Reply
    April 27, 2010 at 12:53 pm

    Wow, I had never considered that altitude would effect a recipe! They look wonderful. I will make a note to definitely try this recipe some time.

    xx Vanessa

  • Reply
    February 8, 2012 at 1:32 pm

    boinx1234 on May 18, 2011 @church113Because the vreison on “The View” was heavily censored. I wanted to post the complete vreison.

  • Leave a Reply