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Dessert

Corny Banana Bread or Muffins

Banana bread or muffins made with brown rice syrup, sunflower oil, egg replacer, mashed banana, vanilla, wheat flour, oats, cornmeal, wheat germ, baking soda, salt.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Banana and vanilla are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,430 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Corny Banana Bread or Muffins

Oven350°F
Time45 minutes to an hour

Ingredients

Directions

Mix the wet ingredients

  1. Combine all wet ingredients together in a large measuring cup.

  2. Beat egg replacer with a whisk, then add wet ingredients to the egg replacer.

Mix the dry ingredients

  1. Combine all dry ingredients.

Combine and bake

  1. Add dry ingredients to the wet mixture, alternating with mashed banana, until well mixed.

  2. Preheat oven to 350°F.

  3. Lightly oil muffin tins or loaf pan and fill with batter.

  4. Bake for 45 minutes to an hour, until a toothpick comes out clean and top browned.

  5. Try replacing whole wheat flour with oat flour or other flour of your choice.

Nutrition, whole recipe (rough)

1010Calories
30 gProtein
10 gFat
195 gCarbs

Counts 7 of 10 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Oat1/2 cup dry (40g)154
Banana1 medium (118g)105
Egg1 large egg (50g)78
Vanilla1 tsp extract (4ml)12
Salt1 tsp (6g)0
Syrupnot in our table0
Sunflower Oilnot in our table0
Wheatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Banana + vanillatop 1% of all pairs
    Smell alikemoderate
    Cooked together1,430 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Rice + sunflowertop 5% of all pairs
    Smell alikestrong
    Cooked together263 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sunflower + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together78 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Rice + wheattop 6% of all pairs
    Smell alikestrong
    Cooked together423 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Sunflower + vanillatop 10% of all pairs
    Smell alikestrong
    Cooked together192 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brown rice syrup
Adds sweetness and moisture, and helps the crumb stay soft.
Sunflower oil
Adds fat for moisture and a tender texture.
Egg replacer
Binds the batter and provides structure in place of eggs.
Mashed banana
Adds moisture, sweetness and flavor, and helps hold the crumb together.
Whole wheat flour
Provides the main structure of the loaf as its proteins form gluten.
Baking soda
Reacts with the acidity in the batter to release gas that makes it rise.

The step that matters

Alternating dry ingredients with banana. Mixing only until the batter is combined keeps gluten from overdeveloping in the whole wheat flour. Overmixing makes the bread tough and dense, so add the dry ingredients gradually and stop once no dry streaks remain.

Swap the banana

How well each one fits the dish's main ingredients (rice, syrup, sunflower, egg, vanilla, wheat, flour):

  1. Coconutfits better
  2. Blueberryfits better
  3. Cherryfits better
  4. Bananathe original

Fit is the average pairing score against rice, syrup, sunflower, egg, vanilla, wheat, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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