Banana bread sans œuf
Original in French
Cuisine AZ · cuisineaz.com · 2025 · 6
Against 708 banana bread recipes
No fat, unlike 92% of recipes and no egg, unlike 93%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- No fat at all, where 92% of recipes use some (most of those 34 to 55% of the flour weight).
- No egg at all, where 93% of recipes use some (most of those 39 to 53% of the flour weight).
- More dairy than 97% of recipes: 100% of the flour weight against the typical recipe's 15%, about 7 times as much.
- Less sugar than 88% of recipes: 40% of the flour weight against the typical recipe's 78%, about half as much.
Ingredients (5)
- 250 g Farine250 g
- 4 Banane(s)≈ 472 g
- 100 g Sucre en poudre100 g
- 2 Yaourt(s) nature(s)≈ 250 g
- 1 Sachet Levure chimique11 g
flour 250 gbatter 1083 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.
- Banana189% · 76th percentile · median 148%
- Sugar40% · 10th percentile · median 78%
- Fat0% · 4th percentile · median 45%
- Egg0% · 3rd percentile · median 40%
- Dairy100% · 98th percentile · median 15%
- Leavening4.4% · 71st percentile · median 3.5%
- Salt0% · 10th percentile · median 1%
Oven
- Temperature
- 400°F / 205°C
- median 350°F
- Time
- 30 to 35 minutes
- median 55 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: banana, sugar, fat, egg, dairy, leavening, salt.
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