Banana Bread

High and Low Altitude

Yield: 1 Large Loaf 9" x 5" & 1 Small Loaf Pan

NOTE: If you are going to double the recipe, you will need to put the flour mixture in the mixing bowl and add banana mixture as the food processor will not be larg enogh to accommodate a double batch.

Internal Cooked Temperature: 205 Degrees

Ingredients:

2 1/4 cups all-purpose flour

HIGH ALTITUDE: Add 3 extra tbsp.

1/4 teaspoon baking powder

HIGH ALTITUDE: Leave as is

1 teaspoon baking soda

HIGH ALTITUDE; Reduce to ¾ tsp.

1 teaspoon KOSHER salt, NOT iodized

(The smaller grains will make it much too salty!)

4 large, very ripe bananas

3/4 cup granulated sugar

HIGH ALTITUDE: Reduce by 2 Tbsp.

1/4 cup dark brown sugar

HIGH ALTITUDE: Leave as is for extra moisture

3/4 cup corn oil

HIGH ALTITUDE: Add 3 extra tbsp.

2 large eggs

HIGH ALTITUDE: Add extra egg

1 teaspoon vanilla extract

1 ½ cup chopped walnuts or 1 cup Chocolate Chips

Method:

1. Preheat Convection Oven to 400 degrees.

2.Grease and line with parchment paper: a 9 x  5-in ch nonstick loaf pan.

2. Mix flour, baking powder, baking soda and salt into a bowl. Reserve.

3. Puree the bananas  in a food processor.

4. Add the sugar, vanilla, oil and eggs to the mashed bananas and process for about 3 minutes or until light yellow and airy.

5. Gradually add the flour mixture and process until tv well incorporated.

6. Add walnuts, and pulse a few times until incorporated. Transfer to the prepared pan.

7. Bake  for 30 minutes at 400 degrees for the first 30 minutes than lower temperature to 350 fro the remaining 30 minutes or until “done”. Check for minutes to one hour or until a pick inserted into the center of the loaf comes out clean. Cool on wire rack for an hour. Invert onto a platter, slice and serve.