Bananenbrood met chocolade en pecannoten
Original in Dutch
Francesca · francescakookt.nl · 2020 · 1 bananenbrood
Against 708 banana bread recipes
More egg than 99% of recipes and no salt, unlike 80%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- More egg than 99% of recipes: 100% of the flour weight against the typical recipe's 40%, about 2.5 times as much.
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
- More leavening than 78% of recipes: 5% of the flour weight against the typical recipe's 3.5%.
- No dairy at all, where 54% of recipes use some (most of those 25 to 60% of the flour weight).
Ingredients (9)
- 75 ml milde olijfolie≈ 69 g
- 3 eieren≈ 150 g
- 1 tl vanille extract≈ 4.2 g
- 100 gr lichtbruine basterdsuiker100 g
- 150 gr zelfrijzend bakmeel150 g
- 75 gr havermout75 g
- 1 volle el Livin’ la vida choco specerijenblend, (of zie mijn variatietip hierboven in de inleiding)n/a
- 2 overrijpe bananen≈ 236 g
- 4 el pecannoten≈ 28 g
flour 150 gbatter 812 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. Leavening includes the baking powder in the self-rising flour, counted as 5% of its weight.
- Banana157% · 53rd percentile · median 148%
- Sugar67% · 41st percentile · median 78%
- Fat46% · 61st percentile · median 45%
- Egg100% · 100th percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening5% · 80th percentile · median 3.5%
- Salt0% · 10th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 45 minutes
- median 55 minutes
Keep exploring
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