Banana Bread Lab708 recipes

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Pain aux bananes : la meilleure recette

Original in French

Anonyme · marmiton.org · 2006 · 8 personnes

Against 708 banana bread recipes

Less leavening than 88% of recipes and no dairy, unlike 54%.

How French banana bread recipes differ from English ones →

Get the method at marmiton.org →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

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

Less leavening than 88% of recipes: 2.1% of the flour weight against the typical recipe's 3.5%.
No dairy at all, where 54% of recipes use some (most of those 25 to 60% of the flour weight).

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

Ingredients (9)

0.5 tasse de beurre≈ 114 g
1 tasse de sucre≈ 200 g
2 oeufs≈ 100 g
2 tasses de farine≈ 250 g
0.5 cuillère à café de bicarbonate≈ 3 g
0.5 cuillère à café de levure chimique≈ 2.3 g
0.5 cuillère à café de sel≈ 3 g
3 bananes très mures (presque noires) écrasées.≈ 354 g
0.5 tasse de noix (facultatif)≈ 60 g

flour 250 gbatter 1086 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.

Banana142% · 43rd percentile · median 148%
Sugar80% · 57th percentile · median 78%
Fat45% · 55th percentile · median 45%
Egg40% · 42nd percentile · median 40%
Dairy0% · 23rd percentile · median 15%
Leavening2.1% · 10th percentile · median 3.5%
Salt1.2% · 62nd percentile · median 1%

Oven

Temperature: 350°F / 175°C; median 350°F
Time: 55 to 60 minutes; median 55 minutes

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