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Vollkorn Bananenbrot mit Zimtstreuseln

Original in German

Bake to the roots · baketotheroots.de · 2022 · 1

Against 708 banana bread recipes

Less sugar than 97% of recipes and less banana than 86%.

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.

  • Less sugar than 97% of recipes: 22% of the flour weight against the typical recipe's 78%, under a third as much.
  • Less banana than 86% of recipes: 100% of the flour weight against the typical recipe's 148%.
  • More dairy than 90% of recipes: 65% of the flour weight against the typical recipe's 15%, about 4.5 times as much.
  • Fat in the middle half of recipes: 32% of the flour weight against the typical recipe's 45%.
Banana: 100%, 13th percentileSugar: 22%, 3rd percentileFat: 32%, 26th percentileEgg: 44%, 59th percentileDairy: 65%, 90th percentileLeavening: 3%, 37th percentileSalt: 0.7%, 41st percentileBananaSugarFatEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 230g sehr reife Bananen, zerdrückt230 g
  • 150g griechischer Joghurt150 g
  • 80ml Pflanzenöl≈ 74 g
  • 1 TL Vanille Extrakt*≈ 4.2 g
  • 50g Vollrohrzucker* (oder Xylit*)50 g
  • 2 Eier (L)≈ 100 g
  • 230g Vollkornmehl* (oder Weizenmehl Type 1050)230 g
  • 30g Speisestärke*30 g
  • 1 1/2 TL Backpulver≈ 7 g
  • 1 TL Zimt*≈ 2.6 g
  • 1/4 TL Salz≈ 1.5 g
  • 2 EL Vollkorn Haferflocken*≈ 10 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 65g Vollkornmehl* (oder Weizenmehl Type 1050)65 g
  • 50g Vollrohrzucker* (oder Xylit*)50 g
  • 1 TL Zimt*≈ 2.6 g
  • 60g weiche Butter60 g
  • 3 EL Vollkorn Haferflocken*≈ 15 g

flour 230 gbatter 889 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.

  • Banana100% · 13th percentile
  • Sugar22% · 3rd percentile
  • Fat32% · 26th percentile
  • Egg44% · 59th percentile
  • Dairy65% · 90th percentile
  • Leavening3% · 37th percentile
  • Salt0.7% · 41st percentile

Oven

Temperature
400°F / 205°C
median 350°F
Time
50 to 60 minutes
median 55 minutes

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