Perfect Banana Bread
Amanda Rettke--iambaker.net · iambaker.net · 2011 · 8 servings
Against 708 banana bread recipes
More banana than 98% of recipes and less egg than 84%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- More banana than 98% of recipes: 293% of the flour weight against the typical recipe's 148%, about twice as much.
- Less egg than 84% of recipes: 27% of the flour weight against the typical recipe's 40%.
- More leavening than 86% of recipes: 5.7% 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)
- ⅓ cup (80 g) unsalted butter, (melted)80 g
- 4 large ripe bananas, (mashed (1 ¼ to 1 ½ cups))≈ 544 g
- ¾ cup (165g) granulated sugar165 g
- 1 large egg, (room temperature)≈ 50 g
- 1 teaspoon vanilla≈ 4.2 g
- 1 ½ cups (186 g) all-purpose flour186 g
- 1 teaspoon baking soda≈ 6 g
- 1 teaspoon baking powder≈ 4.6 g
- ½ teaspoon kosher salt≈ 2 g
flour 186 gbatter 1042 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.
- Banana293% · 99th percentile · median 148%
- Sugar89% · 70th percentile · median 78%
- Fat43% · 44th percentile · median 45%
- Egg27% · 16th percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening5.7% · 87th percentile · median 3.5%
- Salt1.1% · 54th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 45 minutes
- median 55 minutes
Keep exploring
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