Slow-cooker banana bread
Samuel Goldsmith · bbcgoodfood.com · 2024 · 10
Against 708 banana bread recipes
More leavening than 93% of recipes and more egg than 87%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- More leavening than 93% of recipes: 6.8% of the flour weight against the typical recipe's 3.5%, about twice as much.
- More egg than 87% of recipes: 60% of the flour weight against the typical recipe's 40%.
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
- More fat than 81% of recipes: 60% of the flour weight against the typical recipe's 45%.
Ingredients (7)
- 3 ripe bananas (around 300g peeled weight)300 g
- 150g butter softened150 g
- 100g caster sugar100 g
- 100g light brown soft sugar100 g
- 3 eggs≈ 150 g
- 250g self-raising flour250 g
- 1 tsp baking powder≈ 4.6 g
flour 250 gbatter 1055 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.
- Banana120% · 25th percentile · median 148%
- Sugar80% · 57th percentile · median 78%
- Fat60% · 82nd percentile · median 45%
- Egg60% · 89th percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening6.8% · 94th percentile · median 3.5%
- Salt0% · 10th percentile · median 1%
Oven
- Temperature
- not stated
- median 350°F
- Time
- not stated
- median 55 minutes
Keep exploring
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