Moist Whole Wheat Banana Bread

Eric Rusch · breadtopia.com · 1 Loaf

Against 708 banana bread recipes

Less leavening than 93% of recipes and no dairy, unlike 54%.

How it compares

Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.

Less leavening than 93% of recipes: 1.8% of the flour weight against the typical recipe's 3.5%, about half as much.
No dairy at all, where 54% of recipes use some (most of those 25 to 60% of the flour weight).

Percentile on each ingredient. Shaded ring: the middle half of recipes.

½ cup (1 stick or 4 ounces) unsalted butter≈ 114 g
½ cup (3 ¾ ounces) packed light or dark brown sugar≈ 110 g
¾ teaspoon baking soda≈ 4.5 g
½ teaspoon salt≈ 3 g
½ teaspoon ground cinnamon≈ 1.3 g
¼ teaspoon ground nutmeg≈ 0.7 g
1 teaspoon vanilla extract≈ 4.2 g
1 ½ cups (~ 12 ounces) mashed ripe banana (3-4 medium to large bananas)≈ 338 g
¼ cup (3 ounces) honey (I used sugar – works fine)≈ 85 g
2 large eggs≈ 100 g
2 cups (8 ounces) whole wheat flour, traditional or white whole wheat (I found that 2 cups was closer to 10 ounces – guess my whole wheat is heavy)≈ 256 g
½ cups (2 ounces) chopped walnuts≈ 60 g

flour 256 gbatter 1076 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 708 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: banana, sugar, fat, egg, dairy, leavening, salt.