Vegan Banana Bread
Food Network Kitchen · foodnetwork.com · 2016 · 1 loaf (8 servings)
Against 708 banana bread recipes
No egg, unlike 93% of recipes and more banana than 88%.
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 banana than 88% of recipes: 227% of the flour weight against the typical recipe's 148%.
- More fat than 91% of recipes: 70% of the flour weight against the typical recipe's 45%.
- More dairy than 94% of recipes: 78% of the flour weight against the typical recipe's 15%, about 5.5 times as much.
Ingredients (8)
- 1 1/4 cups unbleached all-purpose flour≈ 156 g
- 1 teaspoon baking soda≈ 6 g
- 1/2 teaspoon kosher salt≈ 2 g
- 3 very ripe medium bananas, mashed (about 1 1/4 cups)≈ 354 g
- 3/4 cup sugar≈ 150 g
- 1/2 cup plain soy milk yogurt≈ 123 g
- 1/2 cup vegetable oil≈ 109 g
- 1 teaspoon pure vanilla extract≈ 4.2 g
flour 156 gbatter 904 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.
- Banana227% · 88th percentile · median 148%
- Sugar96% · 77th percentile · median 78%
- Fat70% · 92nd percentile · median 45%
- Egg0% · 3rd percentile · median 40%
- Dairy78% · 94th percentile · median 15%
- Leavening3.8% · 58th percentile · median 3.5%
- Salt1.3% · 70th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 55 to 60 minutes
- median 55 minutes
Keep exploring
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