Banana bread de chocolate: la receta infalible de Carolina Ferrer y Verónica Sánchez
Original in Spanish
Miguel Ayuso Rejas · directoalpaladar.com · 2022 · 1
Against 708 banana bread recipes
No egg, unlike 93% of recipes and more leavening than 93%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- No egg at all, where 93% of recipes use some (most of those 39 to 53% of the flour weight).
- More leavening than 93% of recipes: 6.7% of the flour weight against the typical recipe's 3.5%, about twice as much.
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
- Less sugar than 80% of recipes: 50% of the flour weight against the typical recipe's 78%.
Ingredients (11)
- 3 Plátano≈ 354 g
- 110g Aceite de oliva110 g
- 110ml Leche o bebida de avena≈ 113 g
- 120g Azúcar120 g
- Canela molidan/a
- 16g Levadura química16 g
- Saln/a
- 160 Harina de trigo≈ 160 g
- 80g Harina de arroz80 g
- 20g Cacao en polvo20 g
- Pepitas de chocolaten/a
flour 240 gbatter 973 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.
- Banana148% · 50th percentile · median 148%
- Sugar50% · 19th percentile · median 78%
- Fat46% · 59th percentile · median 45%
- Egg0% · 3rd percentile · median 40%
- Dairy47% · 79th percentile · median 15%
- Leavening6.7% · 94th percentile · median 3.5%
- Salt0% · 10th percentile · median 1%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 40 minutes
- median 55 minutes
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