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Dessert

Banana Bread V

A loaf of banana bread made with sugar, margarine, eggs, flour, milk, vinegar, and ripe bananas.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Milk and banana match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 1,464 recipes mention both. Both carry 2-hexenal, which smells green, leafy. The science ↓

The recipe

20 slices
Oven350°F
Time1 hour

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the batter

  1. Blend sugar, Sugar Twin, and margarine.

  2. Add eggs and mix well.

  3. Sift flour and soda into bowl and stir.

  4. Mix milk and vinegar together, then add to mixture.

  5. Fold in bananas.

Bake and serve

  1. Bake 1 hour at 350°F in greased 9 x 5 loaf pan.

  2. Let cool and cut into 20 slices.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

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 aroma chemistry they share, and how many recipes mention both.

  1. Milk + bananatop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,464 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Flour + milktop 8% of all pairs
    Aroma overlaplow
    Mentioned together76,993 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + vinegartop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together20,804 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Egg + flourtop 8% of all pairs
    Aroma overlaplow
    Mentioned together104,138 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together88,465 recipes

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

Flour and milk share little aroma chemistry, yet 76,993 recipes mention both: they likely work on texture and structure more than aroma.

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

What each ingredient does

Bananas
Add moisture, sweetness, and flavor to the bread.
Baking soda
Reacts with the vinegar and milk to produce gas that lifts the batter.
Flour
Provides the structure that holds the bread together as it bakes.
Margarine
Adds fat for a tender crumb and richer texture.
Eggs
Bind the batter and add structure and moisture as they set.
Vinegar
Acidifies the milk so it reacts with the baking soda to help the bread rise.

The step that matters

Sift flour and soda into bowl and stir. Baking soda must be evenly distributed through the flour so it reacts uniformly with the acid, producing consistent rise without pockets of bitterness or dense spots.

“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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