Bananenbrot mit Haferflocken
Original in German
Gutekueche.at · gutekueche.at · 2016 · 12 Portionen
Against 708 banana bread recipes
Less sugar than 96% of recipes and no egg, unlike 93%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- Less sugar than 96% of recipes: 29% of the flour weight against the typical recipe's 78%, about half as much.
- No egg at all, where 93% of recipes use some (most of those 39 to 53% of the flour weight).
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
- More dairy than 84% of recipes: 55% of the flour weight against the typical recipe's 15%, about 3.5 times as much.
Ingredients (10)
- 0.5 Pk Backpulver8 g
- 3 Stk Bananen≈ 354 g
- 80 g Butter80 g
- 100 ml Buttermilch≈ 103 g
- 200 g Dinkelmehl200 g
- 120 g Haferflocken120 g
- 80 g Kristallzucker80 g
- 80 g Mehl (glatt)80 g
- 50 g Vanillejoghurt50 g
- 50 g Walnüsse (gehackt)50 g
flour 280 gbatter 1125 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.
- Banana126% · 32nd percentile · median 148%
- Sugar29% · 4th percentile · median 78%
- Fat29% · 20th percentile · median 45%
- Egg0% · 3rd percentile · median 40%
- Dairy55% · 85th percentile · median 15%
- Leavening2.7% · 29th percentile · median 3.5%
- Salt0% · 10th percentile · median 1%
Oven
- Temperature
- 300°F / 150°C
- median 350°F
- Time
- 50 minutes
- median 55 minutes
Keep exploring
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