I’m so glad you like Ratio. I refer to it a lot and find it very helpful.

I haven’t tried this recipe with more flour, as the recipe as written worked perfectly for me the two times I tested it. It could very well be an altitude or oven inconsistency that caused it not to work for you.

Thank you for a great recipe and the advice on buying Ratio. I can see a number of variations I can make with it. So far, I’m getting thumbs up on it, even the edible error. 🙂

Have you tried it with more flour?

Thanks for this info, Wade! Glad you were able to get a good loaf of bread 🙂

I noticed that the batter was very thin, but went ahead with it. It took 90 minutes before I could take it from the oven. It was not bad, I mean, it is an edible error, but I knew it was not right. So I used Michael Ruhlman’s instructions regarding quick bread where he said the proper ration by weight is 2 parts flour, 2 parts liquid, 1 part egg, and 1 part butter. Unfortunately, he did not go into banana bread to explain just how much liquid the bananas contribute. Still, I could see the eggs and butter seemed to match with the eggs weighing approximately 100 grams, and the butter 113 grams. The milk weighs 160 grams, and I use 130 grams for a cup of flour. The liquid, not counting the bananas was more than the flour. And the flour was out of whack with the eggs and butter. I changed the flour to 1-2/3 cups or 218 grams and remade it. Turned out much better. Again thanks for a good recipe. By the way, I used an immersion blender to mash the bananas that I had forced ripened by puting them in the oven for 30 minutes at 300°F and filled a cup and weighed it and it was 245 grams.

Here are the ingredients with their weights the way I made it the second time.

Ingredients:
1/3 cup dried mango (55 grams)
Nonstick cooking or baking spray
1-2/3 cups all-purpose flour (218 grams)
1/2 cup light brown sugar (108 grams)
2 teaspoons baking powder
1 teaspoon sea salt or kosher salt
2 eggs
1 stick unsalted butter, melted
2/3 cup milk (160 grams)
2 tablespoons rum
1 cup mashed ripe banana (about 3 bananas) (245 grams)
2 teaspoons vanilla extract
1/4 cup macadamia nuts, coarsely chopped (34 grams)
3 tablespoons unsweetened shredded coconut (22 grams)

Hi Jordan. Did you end up baking the mixture? How did it turn out?

Hi Jackie! Sorry for the delay. It should be 1/3rd cup. Sorry, looks like something funny happened to the formatting on this recipe.

Hi Joann – I did everything by weight on my scale. The recipe is a little confusing. I’m so sorry. It was my first-ever baking recipe I made from scratch. It turned out great, but I guess I could have written it up a little more clearly. Thanks for stopping by, and I hope it turns out great for you!