High-Altitude Banana Bread

Preheat your oven to 350°F (175°C). If you have a convection option, consider using it as it facilitates even baking at high altitudes.

In a large mixing bowl, mash the ripe bananas until smooth. You should have about 1 1/2 cups of banana puree.

Add the granulated sugar, brown sugar, and vegetable oil to the bananas. Mix until well combined.

Incorporate the eggs one at a time, mixing well after each addition. Follow with the vanilla extract.

In another bowl, whisk together the flour, baking soda, and salt. This will ensure even distribution of the leavening agent.

Gradually add the dry ingredients to the banana mixture, gently folding until just combined. Avoid overmixing to keep the bread light and airy.

If using, fold in the chopped walnuts or pecans at this stage.

Pour the batter into a greased 9x5 inch loaf pan. Smooth the top with a spatula.

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.