La recette du cake banane ricotta
Original in French
Hervé Palmieri · hervecuisine.com · 2024 · 4
Against 708 banana bread recipes
No fat, unlike 92% of recipes and more dairy than 97%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- No fat at all, where 92% of recipes use some (most of those 34 to 55% of the flour weight).
- More dairy than 97% of recipes: 100% of the flour weight against the typical recipe's 15%, about 7 times as much.
- Less sugar than 88% of recipes: 40% of the flour weight against the typical recipe's 78%, about half as much.
- More egg than 92% of recipes: 67% of the flour weight against the typical recipe's 40%.
Ingredients (8)
- 2 bananes bien mûres≈ 236 g
- 60 g de sucre (j’ai mis du galabé, sirop de sucre complet. Possible avec du miel, du sirop d’agave, du sucre de coco..)60 g
- 150 g de ricotta (fromage blanc, skyr, yaourt grec, yaourt végétal…)150 g
- 150 g de farine150 g
- 2 oeufs≈ 100 g
- 50 g de chocolat noir50 g
- 1/2 sachet de levure chimique6 g
- 1 pincée de cannelle et de bicarbonate≈ 0.4 g
flour 150 gbatter 752 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.
- Banana157% · 53rd percentile · median 148%
- Sugar40% · 10th percentile · median 78%
- Fat0% · 4th percentile · median 45%
- Egg67% · 93rd percentile · median 40%
- Dairy100% · 98th percentile · median 15%
- Leavening3.9% · 59th percentile · median 3.5%
- Salt0% · 10th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 35 minutes
- median 55 minutes
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