Bananenbrot vom Blech
Original in German
GU · kuechengoetter.de · Für 20 Stücke
Against 708 banana bread recipes
More banana than 96% of recipes and less sugar than 96%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- More banana than 96% of recipes: 280% of the flour weight against the typical recipe's 148%.
- Less sugar than 96% of recipes: 28% of the flour weight against the typical recipe's 78%, about half as much.
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
- No dairy at all, where 54% of recipes use some (most of those 25 to 60% of the flour weight).
Ingredients (11)
- 200 g weiche Butter200 g
- 1 Pck. Vanillezucker8 g
- 140 g Zucker140 g
- Salzn/a
- 10 reife Bananen (ca. 1400 g)1400 g
- 200 g Walnusskerne200 g
- 4 Eier (M)≈ 200 g
- 500 g Weizenmehl500 g
- 1 Pck. Backpulver15 g
- 1 Backblech (Innenmaße ca. 41 × 35 cm)n/a
- Butter für das Blechn/a
flour 500 gbatter 2663 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.
- Banana280% · 97th percentile · median 148%
- Sugar28% · 4th percentile · median 78%
- Fat40% · 38th percentile · median 45%
- Egg40% · 42nd percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening3% · 37th percentile · median 3.5%
- Salt0% · 10th percentile · median 1%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 35 to 40 minutes
- median 55 minutes
Keep exploring
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Nearest by baker's percentages: banana, sugar, fat, egg, dairy, leavening, salt.
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