Almojábanas
Small Colombian cheese breads made with precooked corn flour, queso fresco, mozzarella, eggs, milk and baking powder. This documented home version makes eight breads and is served warm.
Modern adaptation
High-altitude banana bread (King Arthur Baking version)
High-Altitude Banana Bread · High altitude banana bread · High-altitude quick bread
A chemically leavened banana loaf developed for high elevation, with mashed ripe bananas, sour cream and a 9-by-5-inch pan.
A high-altitude version
King Arthur Baking publishes Nicole Hampton's banana bread for high-elevation baking. The page says Hampton lives at 5,000 feet and that the formula addresses quick-bread problems such as a sunken center or uneven bake. The recipe yields one loaf in a 9-by-5-inch pan; the page does not give an adjustment range for other elevations.
The batter uses mashed banana, butter, two sugars and sour cream. The optional topping is either maple cinnamon sugar or coarse sparkling sugar. This entry follows the published loaf formula and does not combine it with the company's other banana-bread recipes.
Sources for this section
Mix, bake and cool
Whisk the dry ingredients separately, cream the butter and sugars, then beat in eggs, sour cream and vanilla. Stir in the banana and fold in the dry mix just until no flour pockets remain. The loaf bakes at 350°F for 60–70 minutes; the source uses a toothpick or thin knife in the center to check it.
The source allows about an hour of cooling in the pan before turning the loaf onto a rack to finish cooling. It lists 30 minutes hands-on, 60–70 minutes baking and 3 hours 45 minutes total, without explaining the remaining time. Its tester cue is reported as a recipe instruction, not a validated safety endpoint.
Sources for this section
History
King Arthur Baking presents Nicole Hampton's high-altitude version, noting that she lives at 5,000 feet. The page was updated 15 October 2025 but does not provide the recipe's first publication date or a precise location. This documents a modern baking adaptation, not a geographic origin for banana bread.
Ingredients
Yield 1 loaf · Scaling: source batch only
769 mL3¼ cup as recorded
390 g4.9 mL1 tsp as recorded
4.9 mL1 tsp as recorded
Unsalted butterat room temperature
118 mL8 tbsp as recorded
113 g½ cup plus 1 tablespoon
110 gDark brown sugarpacked
59 mL¼ cup as recorded
53 g2 large
Sour cream
59 mL¼ cup as recorded
57 gVanilla extract
9.9 mL2 tsp as recorded
Bananamashed; about 3–4 large bananas
414 mL1¾ cup as recorded
400 gMaple cinnamon sugar or coarse sparkling sugar (optional)for topping
15 mL1 tbsp as recorded
optional; choose eitherMethod
Risks and precautions · Standard risk
Raw flour and egg in batter
The uncooked batter contains wheat flour and eggs.
Hazard sourceBake as directed; the source's center tester should come out clean. Do not eat the raw batter. The recipe gives no internal-temperature safety endpoint.
Control sourceThe tester cue and source bake time are reported as recipe directions, not as independent food-safety validation. The source gives no internal-temperature endpoint or adjustment for elevations other than its stated high-altitude context.
- Heat the oven to 350°F (about 177°C). Grease a 9-by-5-inch loaf pan; line it with a parchment sling if you like.
- Whisk the flour, baking powder and salt together in a medium bowl. Set the dry mixture aside.
- Beat the room-temperature butter with both sugars in a large bowl or stand-mixer bowl until light and fluffy, about 2 minutes.
- Beat in the eggs, sour cream and vanilla until smooth. Scrape down the bowl as needed.
- Stir in the mashed banana until evenly mixed. Add the dry ingredients and mix just until combined, with no dry pockets of flour.
- Spread the batter evenly in the pan. Sprinkle the optional maple cinnamon sugar or coarse sparkling sugar over the top.
- Bake for 60–70 minutes, until a toothpick or thin knife inserted in the center comes out clean.
- Cool in the pan for about 1 hour, then turn the loaf onto a rack and cool completely before slicing.
- Store leftovers in an airtight container for up to 1 week. For longer storage, wrap the loaf well and freeze it for up to 2 months.
Conditions
Yield1 loaf
Active time30 min
Temperature177.8°C
Places
Unknown
Relationship not established · Place not establishedThe recipe is specifically developed for high elevation, and its developer is described as living at 5,000 feet. The source does not identify a locality or region; the elevation alone does not establish one.
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Sources
King Arthur BakingRecipe · Modern adaptation
High-Altitude Banana BreadThe source gives all ingredient amounts, including the optional topping, and identifies one 9-by-5-inch loaf.
It specifies 350°F, a 60–70 minute bake, center tester cue, about one hour of pan cooling, 30 minutes hands-on time and 3 hours 45 minutes total time; the listed phases do not account for the full total.
The page describes the formula as high-altitude and says the developer lives at 5,000 feet; it was updated on 15 October 2025.
It says to store leftovers in an airtight container for up to one week or freeze them, well wrapped, for up to two months.
Cited in: A high-altitude version; Mix, bake and cool