Buttermilk Banana Bread
Betty Crocker Kitchens · bettycrocker.com · 2007 · 16
Against 708 banana bread recipes
Less banana than 92% of recipes and more dairy than 97%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- Less banana than 92% of recipes: 90% of the flour weight against the typical recipe's 148%.
- More dairy than 97% of recipes: 98% of the flour weight against the typical recipe's 15%, about 6.5 times as much.
- Less egg than 90% of recipes: 20% of the flour weight against the typical recipe's 40%, about half as much.
- Less fat than 87% of recipes: 22% of the flour weight against the typical recipe's 45%, about half as much.
Ingredients (10)
- 2 cups Fiber One™ Honey Clusters® cereal≈ 680 g
- 3/4 cup sugar≈ 150 g
- 1/4 cup canola or vegetable oil≈ 55 g
- 1 cup buttermilk≈ 244 g
- 2 teaspoons vanilla≈ 8 g
- 1 egg≈ 50 g
- 1 cup mashed very ripe bananas (2 medium)≈ 225 g
- 2 cups Gold Medal™ all-purpose flour≈ 250 g
- 1 teaspoon baking soda≈ 6 g
- 1/4 teaspoon salt≈ 1.5 g
flour 250 gbatter 1669 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.
- Banana90% · 7th percentile · median 148%
- Sugar60% · 31st percentile · median 78%
- Fat22% · 12th percentile · median 45%
- Egg20% · 8th percentile · median 40%
- Dairy98% · 98th percentile · median 15%
- Leavening2.4% · 19th percentile · median 3.5%
- Salt0.6% · 37th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 10 to 60 minutes
- median 55 minutes
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