Pumpkin Banana Bread
Bridget Edwards · thepioneerwoman.com · 2017 · 16 serving(s)
Against 708 banana bread recipes
Less banana than 98% 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 98% of recipes: 60% of the flour weight against the typical recipe's 148%, about half as much.
- No dairy at all, where 54% of recipes use some (most of those 25 to 60% of the flour weight).
Ingredients (15)
- 3 c. unbleached all-purpose flour≈ 375 g
- 2 tsp. baking soda≈ 12 g
- 1 tsp. kosher salt≈ 4 g
- 1/2 tsp. baking powder≈ 2.3 g
- 1 1/2 tsp. cinnamon≈ 3.9 g
- 3/4 tsp. ginger≈ 2 g
- 1/2 tsp. cloves≈ 1.3 g
- 1/4 tsp. freshly grated nutmeg≈ 0.7 g
- 1 c. granulated sugar≈ 200 g
- 1/2 c. lightly packed light brown sugar≈ 110 g
- 2/3 c. vegetable oil≈ 145 g
- 3 eggs≈ 150 g
- 1 c. canned pumpkin puree≈ 245 g
- 1 c. mashed ripe banana≈ 225 g
- 1 c. chopped pecans≈ 110 g
flour 375 gbatter 1587 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.
- Banana60% · 1st percentile · median 148%
- Sugar83% · 63rd percentile · median 78%
- Fat39% · 36th percentile · median 45%
- Egg40% · 42nd percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening3.8% · 58th percentile · median 3.5%
- Salt1.1% · 54th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 45 to 60 minutes
- median 55 minutes
Keep exploring
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