Hawaiian Banana Bread
Betty Crocker Kitchens · bettycrocker.com · 2004 · 48
Against 708 banana bread recipes
Less leavening than 92% of recipes and less banana than 81%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- Less leavening than 92% of recipes: 1.9% of the flour weight against the typical recipe's 3.5%.
- Less banana than 81% of recipes: 108% of the flour weight against the typical recipe's 148%.
- More salt than 86% of recipes: 1.9% of the flour weight against the typical recipe's 1%, about twice as much.
- Less egg than 80% of recipes: 32% of the flour weight against the typical recipe's 40%.
Ingredients (11)
- 1 1/4 cups sugar≈ 250 g
- 1/2 cup butter or margarine, softened≈ 114 g
- 2 eggs≈ 100 g
- 1 1/2 cups mashed ripe bananas (3 to 4 medium)≈ 338 g
- 1/2 cup buttermilk≈ 122 g
- 1 teaspoon vanilla≈ 4.2 g
- 2 1/2 cups Gold Medal™ all-purpose flour≈ 313 g
- 1 teaspoon baking soda≈ 6 g
- 1 teaspoon salt≈ 6 g
- 1 jar (3 1/2 ounces) macadamia nuts, chopped and toasted99 g
- 1/2 cup flaked coconut≈ 119 g
flour 313 gbatter 1469 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.
- Banana108% · 18th percentile · median 148%
- Sugar80% · 57th percentile · median 78%
- Fat36% · 34th percentile · median 45%
- Egg32% · 19th percentile · median 40%
- Dairy39% · 72nd percentile · median 15%
- Leavening1.9% · 7th percentile · median 3.5%
- Salt1.9% · 88th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 60 minutes
- median 55 minutes
Keep exploring
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