Banana Bread
Ree Drummond · thepioneerwoman.com · 2009 · 12 serving(s)
Against 708 banana bread recipes
Less banana than 97% of recipes and more dairy than 91%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- Less banana than 97% of recipes: 68% of the flour weight against the typical recipe's 148%, about half as much.
- More dairy than 91% of recipes: 69% of the flour weight against the typical recipe's 15%, about 4.5 times as much.
- No salt at all, where 80% of recipes use some (most of those 0.6 to 1.6% of the flour weight).
- Less egg than 83% of recipes: 30% of the flour weight against the typical recipe's 40%.
Ingredients (8)
- 2 sticks Butter≈ 226 g
- 1 1/2 c. + 2 TBLS Sugar≈ 300 g
- 3 whole Eggs≈ 150 g
- 1 1/2 c. Mashed Ripe Bananas≈ 338 g
- 4 c. + 2 TBLS Flour≈ 500 g
- 1 tsp. Baking Soda≈ 6 g
- 1 1/2 tsp. Baking Powder≈ 7 g
- 1 1/2 c. Sour Cream≈ 345 g
flour 500 gbatter 1871 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.
- Banana68% · 2nd percentile · median 148%
- Sugar60% · 31st percentile · median 78%
- Fat45% · 51st percentile · median 45%
- Egg30% · 17th percentile · median 40%
- Dairy69% · 92nd percentile · median 15%
- Leavening2.6% · 26th percentile · median 3.5%
- Salt0% · 10th percentile · median 1%
Oven
- Temperature
- not stated
- median 350°F
- Time
- 70 minutes
- median 55 minutes
Keep exploring
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