Banana bread
Original in Italian
Il Cucchiaio d'Argento · cucchiaio.it · 2025 · 6 - 8 porzioni
Against 708 banana bread recipes
More leavening than 99% of recipes and more egg than 87%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- More leavening than 99% of recipes: 8.8% of the flour weight against the typical recipe's 3.5%, about 2.5 times as much.
- More egg than 87% of recipes: 60% of the flour weight against the typical recipe's 40%.
- Less fat than 87% of recipes: 22% of the flour weight against the typical recipe's 45%, about half as much.
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
Ingredients (9)
- 3 banane≈ 354 g
- 250 g di zucchero di canna250 g
- 3 uova≈ 150 g
- salen/a
- 130 ml di latte≈ 134 g
- 60 ml di olio≈ 55 g
- 250 g di farina "00"250 g
- 1 cucchiaino di bicarbonato≈ 6 g
- 1 bustina di lievito per dolci16 g
flour 250 gbatter 1215 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.
- Banana142% · 43rd percentile · median 148%
- Sugar100% · 80th percentile · median 78%
- Fat22% · 13th percentile · median 45%
- Egg60% · 89th percentile · median 40%
- Dairy54% · 84th percentile · median 15%
- Leavening8.8% · 99th percentile · median 3.5%
- Salt0% · 10th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 45 to 50 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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