Bananenbrood
Original in Dutch
15gram.be · 10 porties
Against 708 banana bread recipes
No fat, unlike 92% of recipes and less sugar than 92%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- No fat at all, where 92% of recipes use some (most of those 34 to 55% of the flour weight).
- Less sugar than 92% of recipes: 35% of the flour weight against the typical recipe's 78%, about half as much.
- More leavening than 97% of recipes: 7.8% of the flour weight against the typical recipe's 3.5%, about 2.5 times as much.
- More egg than 90% of recipes: 63% of the flour weight against the typical recipe's 40%.
Ingredients (9)
- 300 g bananen, fijngeplet300 g
- 140 g volkorenbloem140 g
- 100 g zelfrijzende bloem100 g
- 1 el bakpoeder≈ 14 g
- 3 eieren, losgeklopt≈ 150 g
- 150 ml magere yoghurt≈ 155 g
- 4 el honing≈ 84 g
- 1 el spuitwater≈ 15 g
- 1 snufje zout≈ 0.4 g
flour 240 gbatter 958 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 708 recipes. Shaded: the middle half. Tick: the median. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Banana125% · 28th percentile · median 148%
- Sugar35% · 7th percentile · median 78%
- Fat0% · 4th percentile · median 45%
- Egg63% · 90th percentile · median 40%
- Dairy65% · 90th percentile · median 15%
- Leavening7.8% · 97th percentile · median 3.5%
- Salt0.2% · 25th percentile · median 1%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 60 minutes
- median 55 minutes
Keep exploring
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Nearest by baker's percentages: banana, sugar, fat, egg, dairy, leavening, salt.
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