Here is the recipe for the Applesauce Banana Bread I first published on my personal blog, Denverish. The adjustments have been made for baking at 5,000 feet.
You will need:
1 cup brown sugar minus 2 T
1/2 cup applesauce
2 T vegetable oil
4 ripe bananas, mashed well
2 cups flour
1/2 t baking soda
1/4 cup + 4 T vanilla soy milk, mixed with 1 t apple cider vinegar (or 2 eggs)
1 t vanilla (preferably from Mexico)
1 T ground cinammon
1/4 t ground allspice
1/2 t salt
8 x 4 inches bread pan, or slightly larger
nonstick cooking spray
Optional
Handful of chopped walnut
What to do
Preheat oven to 375 degress Fahrenheit and coat bread pan with nonstick cooking spray.
Sift together flour, baking soda, salt and spices in a very large bowl.
In a slightly smaller bowl, mash the bananas up really well. Then cream them with the sugar, and mix in the soymilk and vanilla.
Add the wet ingredients (the banana mixture) to the dry ones. Mix well. It’s OK if the mixture is not perfectly smooth. In fact, leaving a few lumpy pieces of banana in the mixture will make the bread extra yummy. If desired, stir in a handful of chopped walnuts.
Using a spatula to scrape the gooeyness from the sides of the bowl, pour the batter into the bread pan. Bake for 50 minutes to 1 hour. The bread will be done when it is golden on top and you can poke a knife in the middle of the bread and have it come out almost, but not perfectly clean.
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Email your own successful high-altitude recipes to christy@milehighkitchen.com and they will be published here.
