Lavender Banana Bread
Sarah Fennel · bromabakery.com · 2015
Against 708 banana bread recipes
More sugar than 98% of recipes and more dairy than 91%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- More sugar than 98% of recipes: 147% of the flour weight against the typical recipe's 78%.
- More dairy than 91% of recipes: 68% of the flour weight against the typical recipe's 15%, about 4.5 times as much.
- Less banana than 81% of recipes: 109% of the flour weight against the typical recipe's 148%.
- Less leavening than 76% of recipes: 2.4% of the flour weight against the typical recipe's 3.5%.
Ingredients (13)
- 2 tablespoons dried lavender≈ 30 g
- 6 tablespoons butter≈ 85 g
- 2 cups all-purpose flour≈ 250 g
- 1 teaspoon baking soda≈ 6 g
- 1/2 teaspoon salt≈ 3 g
- 2 eggs, room temperature≈ 100 g
- 6 ounces plain, whole-milk yogurt170 g
- 1 1/2 cups sugar≈ 300 g
- 1 teaspoon vanilla extract≈ 4.2 g
- 2 large ripe bananas, mashed≈ 272 g
- 1 tablespoon dried lavender≈ 15 g
- 1/3 cup sugar≈ 67 g
- 1/3 cup water≈ 79 g
flour 250 gbatter 1381 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.
- Banana109% · 18th percentile · median 148%
- Sugar147% · 99th percentile · median 78%
- Fat34% · 30th percentile · median 45%
- Egg40% · 42nd percentile · median 40%
- Dairy68% · 91st percentile · median 15%
- Leavening2.4% · 19th percentile · median 3.5%
- Salt1.2% · 62nd percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 60 minutes
- median 55 minutes
Keep exploring
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