Pain de banane : la meilleure recette
Original in French
loulou83 · marmiton.org · 2006 · 8 personnes
Against 708 banana bread recipes
No salt, unlike 80% of recipes and more leavening than 84%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
- More leavening than 84% of recipes: 5.5% 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).
Ingredients (6)
- 200 g de farine200 g
- 1 sachet de levure (11 g)11 g
- 80 g de beurre80 g
- 130 g de sucre130 g
- 2 oeufs≈ 100 g
- 3 bananes≈ 354 g
flour 200 gbatter 875 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.
- Banana177% · 66th percentile · median 148%
- Sugar65% · 38th percentile · median 78%
- Fat40% · 38th percentile · median 45%
- Egg50% · 73rd percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening5.5% · 85th percentile · median 3.5%
- Salt0% · 10th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 45 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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