Peanut Butter and Jelly Banana Bread Recipe
tasteandtellblog.com · 2014 · 16 servings
Against 708 banana bread recipes
No dairy, unlike 54% of recipes.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- No dairy at all, where 54% of recipes use some (most of those 25 to 60% of the flour weight).
- Sugar in the middle half of recipes: 88% of the flour weight against the typical recipe's 78%.
Ingredients (11)
- 2 cups all-purpose flour≈ 250 g
- 1 1/2 teaspoons baking powder≈ 7 g
- 1/2 teaspoon baking soda≈ 3 g
- 1/2 teaspoon salt≈ 3 g
- 2 eggs (lightly beaten)≈ 100 g
- 1 1/2 cups mashed bananas≈ 338 g
- 1 cup brown sugar≈ 220 g
- 1/2 cup creamy peanut butter≈ 129 g
- 1/2 cup vegetable oil≈ 109 g
- 1/2 cup dry roasted peanuts (chopped)≈ 60 g
- 1/2 cup plus 2 tablespoons raspberry preserves≈ 78 g
flour 250 gbatter 1297 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.
- Banana135% · 36th percentile · median 148%
- Sugar88% · 69th percentile · median 78%
- Fat44% · 45th percentile · median 45%
- Egg40% · 42nd percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening4% · 61st percentile · median 3.5%
- Salt1.2% · 62nd percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 60 to 70 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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