Name: High-Altitude Banana Bread With Crumb Topping
Yield: Makes 8-10 servings
Ingredients: 6 tablespoons unsalted butter, softened; 3⁄4 cup granulated sugar; 2 eggs; 1 cup mashed ripe banana; 3 tablespoons water; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon salt; 3⁄4 teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ½ cup chopped walnuts; 3⁄4 cup all-purpose flour; ½ cup firmly packed brown sugar; ½ cup old-fashioned oats; ¼ cup chopped walnuts; 6 tablespoons unsalted butter, melted; ½ teaspoon ground cinnamon; ¼ teaspoon salt

Nicole Hampton

This banana bread is a twist on my grandma’s traditional recipe. My mom has been using this recipe for years as well, and it’s great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.

This high-altitude recipe was developed and tested at 5,000 feet but should work successfully up to 7,000 feet. Higher altitude bakers may need to adjust cooking time down by about 10 minutes, and reduce the leavening by another 1/8 tsp.

Recipe notes

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