Fruchtiges Bananenbrot
Original in German
GU · kuechengoetter.de · Für 1 Kastenform (30 cm)
Against 708 banana bread recipes
Less sugar than 98% of recipes and less egg than 93%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- Less sugar than 98% of recipes: 17% of the flour weight against the typical recipe's 78%, under a third as much.
- Less egg than 93% of recipes: 17% of the flour weight against the typical recipe's 40%, about half as much.
- Less banana than 86% of recipes: 100% 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 (12)
- 300 g Mehl (Type 1050)300 g
- 100 g gemahlene Haselnüsse100 g
- 2 TL Backpulver≈ 9 g
- 1-2 EL Kakaopulver≈ 8 g
- 1 Msp. Salz≈ 0.4 g
- 300 g reife Bananen300 g
- 100 g Softdatteln ohne Stein100 g
- 120 g Margarine + etwas für die Form120 g
- 50 g Honig50 g
- 1 TL Zimtpulver≈ 2.6 g
- 1 Ei≈ 50 g
- evtl. etwas Milchn/a
flour 300 gbatter 1040 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.
- Banana100% · 13th percentile · median 148%
- Sugar17% · 1st percentile · median 78%
- Fat40% · 38th percentile · median 45%
- Egg17% · 7th percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening3.1% · 40th percentile · median 3.5%
- Salt0.1% · 20th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 50 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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