Rezept für Nutella-Bananenbrot mit Pekannüssen
Original in German
Jeanny · zuckerzimtundliebe.de · 2017 · 4 Personen
Against 708 banana bread recipes
Less sugar than 88% 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 sugar than 88% of recipes: 40% of the flour weight against the typical recipe's 78%, 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 (10)
- 250 g Mehl250 g
- 2 TL Backpulver≈ 9 g
- 1 Prise Salz≈ 0.4 g
- 400 g sehr reife Bananen400 g
- 50 g Zucker50 g
- 50 g brauner Zucker50 g
- 125 ml neutrales Pflanzenöl≈ 115 g
- 2 Stck Eier (Gr. M)≈ 100 g
- 2 Handvoll Pekannüsse, grob gehackt bis auf einige für die Deko obenauf (ersatzweise Walnüsse)n/a
- 3 EL Nutella≈ 44 g
flour 250 gbatter 1019 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.
- Banana160% · 56th percentile · median 148%
- Sugar40% · 10th percentile · median 78%
- Fat46% · 61st percentile · median 45%
- Egg40% · 42nd percentile · median 40%
- Dairy0% · 23rd percentile · median 15%
- Leavening3.7% · 55th percentile · median 3.5%
- Salt0.2% · 25th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 50 to 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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