At high altitudes, such as 9000 feet above sea level, the lower air pressure can affect the cooking time and temperature of baked goods, including banana bread. Due to the reduced air pressure, the boiling point of water is lower, and the moisture content of baked goods can evaporate more quickly. As a result, adjustments to baking time and temperature may be necessary.
When baking banana bread at high altitudes, it's generally recommended to increase the baking temperature by about 15-25°F (8-14°C) and reduce the baking time slightly. This helps to counteract the effects of the lower air pressure and promotes proper baking.
As such, the internal temperature of banana bread at 9000 feet altitude may still be around 180°-190º F, but it's advisable to check for doneness using a food thermometer and adjust the baking time and temperature as needed based on the visual and internal cues of the bread. The exact time and temperature may still vary depending on factors such as the recipe, oven, and desired level of moisture in the banana bread. It's important to monitor the banana bread closely and use the internal temperature and visual cues to determine when it is done to ensure it is cooked properly at high altitudes.
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