Le banana bread de marion
Original in French
lennoncurd · ptitchef.com · 2010 · 8
Against 708 banana bread recipes
More egg than 96% of recipes and more fat than 89%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- More egg than 96% of recipes: 77% of the flour weight against the typical recipe's 40%, about twice as much.
- More fat than 89% of recipes: 64% of the flour weight against the typical recipe's 45%.
- 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 83% of recipes: 5.4% of the flour weight against the typical recipe's 3.5%.
Ingredients (10)
- Pour un moule de 26 cmn/a
- * 195 g de farine195 g
- * 3 oeufs≈ 150 g
- * 3 bananes mûres≈ 354 g
- * 160 g de sucre blond de cannes160 g
- * 1 cuil à soupe de golden syrup ( ou sirop d'érable)≈ 21 g
- * 125 g de beurre125 g
- * 1 cuil à café de levure chimique≈ 4.6 g
- * 1 cuil à café de bicarbonade de soude≈ 6 g
- * 1 gousse de vanillen/a
flour 195 gbatter 1015 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%
- Sugar93% · 74th percentile · median 78%
- Fat64% · 89th percentile · median 45%
- Egg77% · 97th percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening5.4% · 84th 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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