Bianca's Bananenbrood
Original in Dutch
Bianca Janssen · 24kitchen.nl · 2013 · 4 personen
Against 708 banana bread recipes
More leavening than 92% of recipes and no salt, unlike 80%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- More leavening than 92% of recipes: 6.5% of the flour weight against the typical recipe's 3.5%.
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
- Less banana than 77% of recipes: 118% of the flour weight against the typical recipe's 148%.
- Less egg than 79% of recipes: 33% of the flour weight against the typical recipe's 40%.
Ingredients (9)
- 1 vanillestokjen/a
- 100 g boter100 g
- 200 g suiker200 g
- 2 eieren≈ 100 g
- 300 g zelfrijzend bakmeel300 g
- 1 tl bakpoeder≈ 4.6 g
- zoutn/a
- 3 rijpe bananen≈ 354 g
- 200 g macadamianoten200 g
flour 300 gbatter 1259 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.
- Banana118% · 22nd percentile · median 148%
- Sugar67% · 41st percentile · median 78%
- Fat33% · 28th percentile · median 45%
- Egg33% · 20th percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening6.5% · 93rd percentile · median 3.5%
- Salt0% · 10th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- not stated
- 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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