Pumpkin Banana Bread
Food Network Kitchen · foodnetwork.com · 2021 · makes 2 loaves; 12 to 16 servings
Against 708 banana bread recipes
Less banana than 88% of recipes.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- Less banana than 88% of recipes: 94% of the flour weight against the typical recipe's 148%.
- Egg in the middle half of recipes: 40% of the flour weight against the typical recipe's 40%.
Ingredients (13)
- 4 cups all-purpose flour (see Cook’s Note)≈ 500 g
- 2 teaspoons baking soda≈ 12 g
- 2 teaspoons pumpkin pie spice≈ 5 g
- 1 teaspoon baking powder≈ 4.6 g
- 1 teaspoon kosher salt≈ 4 g
- 4 very ripe bananas≈ 472 g
- 4 large eggs≈ 200 g
- 2 cups sugar≈ 400 g
- One 15-ounce can pure pumpkin puree (about 1 1/2 cups)425 g
- 1 cup vegetable oil≈ 218 g
- 1/2 cup sour cream≈ 115 g
- 2 teaspoons pure vanilla extract≈ 8 g
- 6 tablespoons raw pepitas≈ 89 g
flour 500 gbatter 2453 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.
- Banana94% · 10th percentile · median 148%
- Sugar80% · 57th percentile · median 78%
- Fat44% · 45th percentile · median 45%
- Egg40% · 42nd percentile · median 40%
- Dairy23% · 54th percentile · median 15%
- Leavening3.3% · 49th percentile · median 3.5%
- Salt0.8% · 44th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 60 to 75 minutes
- median 55 minutes
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