Banana bread goût amande
Original in French
valérie cocu · cuisineaz.com · 2016 · 6
Against 708 banana bread recipes
More fat than 96% of recipes and more egg than 98%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- More fat than 96% of recipes: 83% of the flour weight against the typical recipe's 45%.
- More egg than 98% of recipes: 83% of the flour weight against the typical recipe's 40%, about twice as much.
- More leavening than 91% of recipes: 6.3% of the flour weight against the typical recipe's 3.5%.
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
Ingredients (8)
- 2 Banane≈ 236 g
- 180 g Farine180 g
- 150 g Sucre en poudre150 g
- 3 Œuf(s)≈ 150 g
- 150 g Beurre150 g
- 1 c. à soupe Extrait d'amande≈ 15 g
- 1 Levure chimique≈ 11 g
- 1 pincée(s) Bicarbonate de soude≈ 0.4 g
flour 180 gbatter 892 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.
- Banana131% · 33rd percentile · median 148%
- Sugar83% · 64th percentile · median 78%
- Fat83% · 97th percentile · median 45%
- Egg83% · 99th percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening6.3% · 92nd 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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