Banana bread
Original in French
Happy papilles · chefsimon.com · 2014 · 8 personnes
Against 708 banana bread recipes
More egg than 96% of recipes and more fat than 89%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- More egg than 96% of recipes: 77% of the flour weight against the typical recipe's 40%, about twice as much.
- More fat than 89% of recipes: 64% of the flour weight against the typical recipe's 45%.
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
- No dairy at all, where 54% of recipes use some (most of those 25 to 60% of the flour weight).
Ingredients (8)
- 195 g de farine195 g
- 3 œufs≈ 150 g
- 3 bananes mûres≈ 354 g
- 125 g de sucre complet125 g
- 1 cuil. à soupe de sirop d'érable≈ 20 g
- 125 g de beurre125 g
- 2 cuil. à café de levure≈ 9 g
- 1 gousse de vanillen/a
flour 195 gbatter 978 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.
- Banana182% · 70th percentile · median 148%
- Sugar74% · 47th percentile · median 78%
- Fat64% · 89th percentile · median 45%
- Egg77% · 97th percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening4.7% · 75th percentile · median 3.5%
- Salt0% · 10th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 45 minutes
- median 55 minutes
Keep exploring
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Nearest by baker's percentages: banana, sugar, fat, egg, dairy, leavening, salt.
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