Gluten-Free Banana Bread
leitesculinaria.com · 2020 · 16 servings
Against 708 banana bread recipes
More banana than 87% of recipes and more dairy than 93%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- More banana than 87% of recipes: 225% of the flour weight against the typical recipe's 148%.
- More dairy than 93% of recipes: 78% of the flour weight against the typical recipe's 15%, about 5.5 times as much.
- More salt than 86% of recipes: 1.9% of the flour weight against the typical recipe's 1%, about twice as much.
- More sugar than 75% of recipes: 95% of the flour weight against the typical recipe's 78%.
Ingredients (10)
- 4 very ripe bananas (roasted (recipe follows))≈ 472 g
- 1 1/2 cups Bob's Red Mill all-purpose gluten-free flour≈ 210 g
- 1 cup granulated sugar≈ 200 g
- 1 teaspoon baking soda≈ 6 g
- 1 teaspoon kosher salt≈ 4 g
- 1 stick unsalted butter (at room temperature, plus more for the pan)≈ 113 g
- 2 large eggs≈ 100 g
- 2/3 cup buttermilk ((either low-fat or full-fat))≈ 163 g
- 2 teaspoon vanilla extract≈ 8 g
- 2/3 cup chopped pecans≈ 73 g
flour 210 gbatter 1349 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.
- Banana225% · 88th percentile · median 148%
- Sugar95% · 76th percentile · median 78%
- Fat54% · 75th percentile · median 45%
- Egg48% · 70th percentile · median 40%
- Dairy78% · 94th percentile · median 15%
- Leavening2.9% · 34th percentile · median 3.5%
- Salt1.9% · 88th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 60 minutes
- median 55 minutes
Keep exploring
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