Banana Coconut Bread
onceuponachef.com · 2010 · 1 (9 x 5-inch) loaf
Against 708 banana bread recipes
Less banana than 84% of recipes and no dairy, unlike 54%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- Less banana than 84% of recipes: 103% of the flour weight against the typical recipe's 148%.
- No dairy at all, where 54% of recipes use some (most of those 25 to 60% of the flour weight).
Ingredients (10)
- 1¾ cups all-purpose flour, (spooned into measuring cup and leveled-off)≈ 219 g
- ¼ teaspoon salt≈ 1.5 g
- 1½ teaspoons baking powder≈ 7 g
- 1/2 cup (1 stick) unsalted butter, (melted)≈ 114 g
- ¾ cup plus 2 tablespoons sugar≈ 175 g
- 2 large eggs≈ 100 g
- 1 cup very ripe bananas, (mashed with a fork until smooth (from about 3 bananas))≈ 225 g
- 1 teaspoon vanilla extract≈ 4.2 g
- ½ cup shredded unsweetened coconut≈ 119 g
- ½ cup pecans, (toasted and chopped (see note below))≈ 55 g
flour 219 gbatter 1018 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.
- Banana103% · 15th percentile · median 148%
- Sugar80% · 57th percentile · median 78%
- Fat52% · 72nd percentile · median 45%
- Egg46% · 66th percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening3.2% · 45th percentile · median 3.5%
- Salt0.7% · 41st percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 50 to 55 minutes
- median 55 minutes
Keep exploring
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