Gluten-Free Banana Bread
Nigella · nigella.com · Yields: 10-12 slices
Against 708 banana bread recipes
Less sugar than 85% of recipes.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- Less sugar than 85% of recipes: 46% of the flour weight against the typical recipe's 78%.
- Egg in the middle half of recipes: 36% of the flour weight against the typical recipe's 40%.
Ingredients (13)
- 175 grams rice flour175 g
- 100 grams ground almonds100 g
- 2 teaspoons gluten-free baking powder≈ 9 g
- ½ teaspoon bicarbonate of soda≈ 3 g
- ¼ teaspoon fine sea salt≈ 1.5 g
- 500 grams (total weight with skins) very ripe or overripe bananas500 g
- 2 teaspoons vanilla extract≈ 8 g
- 100 grams full-fat Greek yoghurt (at room temperature)100 g
- 2 large eggs (at room temperature)≈ 100 g
- 125 millilitres vegetable oil≈ 115 g
- 125 grams soft light brown sugar125 g
- 100 grams roughly chopped walnuts100 g
- 150 grams roughly chopped dark chocolate150 g
flour 275 gbatter 1487 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.
- Banana182% · 70th percentile · median 148%
- Sugar46% · 15th percentile · median 78%
- Fat42% · 43rd percentile · median 45%
- Egg36% · 26th percentile · median 40%
- Dairy36% · 71st percentile · median 15%
- Leavening4.4% · 71st percentile · median 3.5%
- Salt0.5% · 33rd percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 45 to 55 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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