Sourdough Banana Bread
Amanda Rettke-iambaker.net · iambaker.net · 2020 · 8
Against 708 banana bread recipes
Less leavening than 99% of recipes and no dairy, unlike 54%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- Less leavening than 99% of recipes: 1.2% of the flour weight against the typical recipe's 3.5%, about half as much.
- Banana in the middle half of recipes: 189% of the flour weight against the typical recipe's 148%.
- No dairy at all, where 54% of recipes use some (most of those 25 to 60% of the flour weight).
Ingredients (10)
- 2 cups (250g) all-purpose flour250 g
- ½ teaspoon baking soda≈ 3 g
- ½ teaspoon salt≈ 3 g
- ½ cup (1 stick or 113g) butter, (room temperature)113 g
- ½ cup (100g) brown sugar100 g
- ½ cup (100g) granulated sugar100 g
- 2 large eggs, (room temperature)≈ 100 g
- 1 tablespoon vanilla≈ 13 g
- 4 ripe bananas, (chopped or mashed)≈ 472 g
- 1 cup sourdough starter≈ 240 g
flour 250 gbatter 1394 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.
- Banana189% · 76th percentile · median 148%
- Sugar80% · 57th percentile · median 78%
- Fat45% · 51st percentile · median 45%
- Egg40% · 42nd percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening1.2% · 0th percentile · median 3.5%
- Salt1.2% · 62nd percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 55 to 65 minutes
- median 55 minutes
Keep exploring
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