Gluten-Free Dairy-Free Banana Bread
Betty Crocker Kitchens · bettycrocker.com · 2013 · 12
Against 708 banana bread recipes
Less fat than 90% of recipes and less sugar than 83%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- Less fat than 90% of recipes: 15% of the flour weight against the typical recipe's 45%, about half as much.
- Less sugar than 83% of recipes: 48% of the flour weight against the typical recipe's 78%.
- Less leavening than 76% of recipes: 2.4% of the flour weight against the typical recipe's 3.5%.
- Banana in the middle half of recipes: 121% of the flour weight against the typical recipe's 148%.
Ingredients (9)
- 2/3 cup sugar≈ 133 g
- 3 tablespoons coconut oil, melted≈ 41 g
- 2 eggs≈ 100 g
- 1 1/2 cups mashed ripe bananas (3 medium)≈ 338 g
- 1/3 cup original almond milk≈ 81 g
- 2 cups gluten free all-purpose rice flour blend≈ 280 g
- 3/4 teaspoon baking soda≈ 4.5 g
- 1/2 teaspoon gluten-free baking powder≈ 2.3 g
- 1/2 teaspoon salt≈ 3 g
flour 280 gbatter 983 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.
- Banana121% · 26th percentile · median 148%
- Sugar48% · 16th percentile · median 78%
- Fat15% · 10th percentile · median 45%
- Egg36% · 25th percentile · median 40%
- Dairy29% · 63rd percentile · median 15%
- Leavening2.4% · 19th percentile · median 3.5%
- Salt1.1% · 54th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 50 to 60 minutes
- median 55 minutes
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