Griddled Banana Bread with Sorghum Syrup

Ingredients (10)

• 2 c. self-rising flour, spooned and leveled≈ 250 g
• 1/4 tsp. kosher salt≈ 1 g
• 1/2 tsp. ground cinnamon≈ 1.3 g
• 1/2 c. (1 stick) unsalted butter, at room temperature, plus more for browning and serving≈ 114 g
• 3/4 c. packed light brown sugar≈ 165 g
• 2 large eggs, at room temperature≈ 100 g
• 1/3 c. plain Greek yogurt≈ 82 g
• 3 large, very ripe bananas, mashed≈ 408 g
• 1 tsp. pure vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

• Sorghum syrup and flaky sea salt (such as Maldon), for servingn/a

flour 250 gbatter 1125 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.

• Banana163% · 60th percentile · median 148%
• Sugar66% · 39th percentile · median 78%
• Fat45% · 55th percentile · median 45%
• Egg40% · 42nd percentile · median 40%
• Dairy33% · 69th percentile · median 15%
• Leavening5% · 80th percentile · median 3.5%
• Salt0.4% · 31st percentile · median 1%

Oven

Temperature

350°F / 175°C

median 350°F

Time

60 to 65 minutes

median 55 minutes