Banana Bread by Cook's illustrated

leitesculinaria.com · 2004 · 10 servings

Against 708 banana bread recipes

Less leavening than 93% of recipes.

How it compares

Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.

Less leavening than 93% of recipes: 1.8% of the flour weight against the typical recipe's 3.5%, about half as much.
Sugar in the middle half of recipes: 60% of the flour weight against the typical recipe's 78%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 cups unbleached all-purpose flour (plus more for the pan)≈ 250 g
1 1/4 cups walnuts (coarsely chopped)≈ 150 g
3/4 cup granulated sugar≈ 150 g
3/4 teaspoon baking soda≈ 4.5 g
1/2 teaspoon salt≈ 3 g
3 very ripe, large-ish bananas with big black splotches (mashed well (1 1/2 cups))≈ 354 g
1/4 cup plain yogurt (preferably 2% or whole fat)≈ 61 g
2 large eggs (beaten lightly)≈ 100 g
6 tablespoons unsalted butter (melted and cooled, plus more for the pan)≈ 85 g
1 teaspoon vanilla extract≈ 4.2 g

flour 250 gbatter 1162 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Grams per 100 g of flour, and where that falls among all 708 recipes. Shaded: the middle half. Tick: the median.

Nearest by baker's percentages: banana, sugar, fat, egg, dairy, leavening, salt.