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Einfaches Bananenbrot mit Walnüssen

Original in German

Bake to the roots · baketotheroots.de · 2014 · 1

Against 708 banana bread recipes

More leavening than 82% of recipes and less sugar than 75%.

How German banana bread recipes differ from English ones →

Get the method at baketotheroots.de →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.

  • More leavening than 82% of recipes: 5.3% of the flour weight against the typical recipe's 3.5%.
  • Less sugar than 75% of recipes: 57% of the flour weight against the typical recipe's 78%.
Banana: 180%, 68th percentileSugar: 57%, 24th percentileFat: 33%, 27th percentileEgg: 44%, 59th percentileDairy: 13%, 49th percentileLeavening: 5.3%, 83rd percentileSalt: 1.3%, 70th percentileBananaSugarFatEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (12)

  • 230g Mehl (Type 550)*230 g
  • 2 TL Backpulver≈ 9 g
  • 1/2 TL Natron≈ 3 g
  • 1/2 TL Salz≈ 3 g
  • 75g weiche Butter75 g
  • 130g Zucker (fein)*130 g
  • 2 Eier (M)≈ 100 g
  • 2 EL Milch (oder Milchersatz)≈ 31 g
  • 1 TL Vanille Extrakt*≈ 4.2 g
  • 2-3 reife Bananen, zerdrückt≈ 295 g
  • 130g Walnüsse, gehackt130 g
  • 1 Banane für die Dekoration≈ 118 g

flour 230 gbatter 1128 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.

  • Banana180% · 68th percentile
  • Sugar57% · 24th percentile
  • Fat33% · 27th percentile
  • Egg44% · 59th percentile
  • Dairy13% · 49th percentile
  • Leavening5.3% · 83rd percentile
  • Salt1.3% · 70th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
55 to 60 minutes
median 55 minutes

Keep exploring

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