Bananen Snickerdoodle Cookies
Original in German
Bake to the roots · baketotheroots.de · 2015 · 24
Against 215 snickerdoodle recipes
No egg, unlike 92% of recipes and less fat than 90%.
How it compares
Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.
- No egg at all, where 92% of recipes use some (most of those 20 to 29% of the flour weight).
- Less fat than 90% of recipes: 45% of the flour weight against the typical recipe's 63%.
- More leavening than 98% of recipes: 4.2% of the flour weight against the typical recipe's 1.7%, about 2.5 times as much.
- No cream of tartar at all, where 79% of recipes use some (most of those 0.9 to 1.8% of the flour weight).
Ingredients (9)
- 2 große, überreife Bananen≈ 236 g
- 325g Mehl (Type 405)*, plus evtl. etwas mehr325 g
- 1 EL Backpulver≈ 14 g
- 1/4 TL Salz≈ 1.5 g
- 200g Zucker (fein)*200 g
- 65g brauner Zucker*65 g
- 160ml Pflanzenöl≈ 147 g
- 1 EL Vanille Extrakt*≈ 13 g
- 50g Zucker (fein)*1 EL Zimt*50 g
flour 325 gbatter 1051 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 215 recipes. Shaded: the middle half. Tick: the median.
- Fat45% · 9th percentile · median 63%
- Sugar97% · 65th percentile · median 90%
- Egg0% · 4th percentile · median 27%
- Cream of tartar0% · 10th percentile · median 1.2%
- Leavening4.2% · 99th percentile · median 1.7%
- Salt0.5% · 29th percentile · median 0.8%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 8 to 10 minutes
- median 11 minutes
Keep exploring
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Nearest by baker's percentages: fat, sugar, egg, cream of tartar, leavening, salt.
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