Banana bread protéiné aux pépites de chocolat, moelleux et facile

Original in French

Hervé Palmieri · hervecuisine.com · 2026 · 8

Against 708 banana bread recipes

Less banana than 97% of recipes and less sugar than 95%.

How it compares

Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.

Less banana than 97% of recipes: 73% of the flour weight against the typical recipe's 148%, about half as much.
Less sugar than 95% of recipes: 30% of the flour weight against the typical recipe's 78%, about half as much.
No fat at all, where 92% of recipes use some (most of those 34 to 55% of the flour weight).
No egg at all, where 93% of recipes use some (most of those 39 to 53% of the flour weight).

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 bananes moyennes bien mûres, soit environ 220 g de chair220 g
240 ml de lait d’amande sans sucre ou autre lait≈ 203 g
250 g de farine250 g
1 sachet de levure chimique11 g
1 c. à soupe d’extrait de vanille≈ 13 g
50 g de poudre d’amande50 g
30 g de protéines en poudre (caséine ou protéines végétales de pois ou de riz) - pas obligatoire30 g
90 g de sucre blond ou complet90 g
1 c. à café de cannelle≈ 2.6 g
50 g de noix50 g
70 g de pépites de chocolat noir70 g

flour 300 gbatter 989 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 708 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: banana, sugar, fat, egg, dairy, leavening, salt.