Pain aux bananes aux épices à citrouille
Original in French
Trois fois par jour · troisfoisparjour.com · 8 à 10 tranches
Against 708 banana bread recipes
Less sugar than 94% of recipes and less egg than 80%.
How it compares
Against the typical loaf: the median of 708 banana bread recipes, per 100 g of flour.
- Less sugar than 94% of recipes: 32% of the flour weight against the typical recipe's 78%, about half as much.
- Less egg than 80% of recipes: 32% of the flour weight against the typical recipe's 40%.
- No dairy at all, where 54% of recipes use some (most of those 25 to 60% of the flour weight).
- Less salt than 78% of recipes: 0.1% of the flour weight against the typical recipe's 1%, under a third as much.
Ingredients (14)
- 2 ½ tasses de farine tout usage≈ 313 g
- 1 c. à thé de cannelle moulue≈ 2.6 g
- 1 c. à thé de gingembre moulu≈ 2.6 g
- ½ c. à thé de piment de la Jamaïque moulu≈ 2.5 g
- ½ c. à thé de clous de girofle moulus≈ 2.5 g
- Une pincée de sel≈ 0.4 g
- 2 c. à thé de bicarbonate de soude≈ 12 g
- ½ tasse de pacanes hachées grossièrement≈ 119 g
- 4 bananes mûres, écrasées≈ 472 g
- 2 œufs≈ 100 g
- ½ tasse d’huile neutre≈ 109 g
- ½ tasse d’eau pétillante Montellier≈ 119 g
- ½ tasse de sucre≈ 100 g
- 1 c. à soupe d’extrait de vanille≈ 13 g
flour 313 gbatter 1366 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.
- Banana151% · 52nd percentile · median 148%
- Sugar32% · 5th percentile · median 78%
- Fat35% · 32nd percentile · median 45%
- Egg32% · 19th percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening3.8% · 58th percentile · median 3.5%
- Salt0.1% · 20th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 60 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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