Banana bread o pan de plátano: receta para aprovechar los plátanos maduros
Original in Spanish
Carmen Tía Alia · directoalpaladar.com · 2015 · 8
Against 708 banana bread recipes
More leavening than 93% of recipes and more banana than 82%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- More leavening than 93% of recipes: 6.7% of the flour weight against the typical recipe's 3.5%, about twice as much.
- More banana than 82% of recipes: 210% of the flour weight against the typical recipe's 148%.
- Less sugar than 82% of recipes: 49% of the flour weight against the typical recipe's 78%.
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
Ingredients (8)
- 75g Mantequilla75 g
- 60g Azúcar moreno60 g
- 50g Azúcar50 g
- 2count Huevo≈ 100 g
- 4count Plátano≈ 472 g
- 225g Harina de trigo225 g
- 15g Levadura química15 g
- 50g Nueces50 g
flour 225 gbatter 1047 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.
- Banana210% · 83rd percentile · median 148%
- Sugar49% · 17th percentile · median 78%
- Fat33% · 28th percentile · median 45%
- Egg44% · 61st percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening6.7% · 94th percentile · median 3.5%
- Salt0% · 10th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 40 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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