前兩天翻到 David Lebovitz 的網誌 上面晃晃了後找到這個香蕉蛋糕的食譜
這我看過香蕉蛋糕中最複雜的食譜 手癢就馬上做了
剛好家裡有兩條快要爛掉的香蕉 (要夠熟的香蕉拿來做香蕉蛋糕才夠味)
不知道是因為食譜複雜所以比較好吃, 還是只是心理作用....XD
香蕉蛋糕 Banana Bread/ Banana Cake
乾材料:
麵粉 210g
泡打粉 1 1/2 tsp
鹽巴 1/2 tsp
肉桂粉 1tsp
濕材料:
糖 150g (我減到100g 比較不甜)
奶油 55g (融化放涼)
蛋白 1顆
蛋 1顆
香蕉 兩根, 約250g
酸奶油 125g (Sour Cream)
香草精 1tsp
咖啡酒 1tsp
1. 請使用熟透的香蕉 (黑黑爛爛的最有風味)
2. 把香蕉和糖一起放入鋼盆內, 加入蛋白, 蛋和酸奶油 攪拌均勻 (濕材料)
3. 用另一個鋼盆把麵粉, 泡打粉, 鹽巴, 肉桂一起過篩 (乾材料)
4. 香蕉攪久了會像下面一樣
之後把香草精, 咖啡酒加到香蕉糊中
5. 攪拌均勻後加入麵粉, 泡打粉...等的(3)乾材料
6. 加入巧克力豆或是核桃
*個人覺得核桃比巧克力好吃
7. 放入小土司模裡面
烤箱預熱180度C
8. 烤箱烤180度C, 約40分鐘
請享用~~~
So, there's that one day that I stumbled across David Lebovitz's blog on banana cakes.
Well, I had a few dark spotted bananas on hand so I made them right away...in the middle of the night.
What's interesting is that David added some coffee liqueur and some cinnamon powder into his banana cake batter...I didn't taste much of the coffee but the cinnamon really stands out, which I really like! This recipe's a keeper.
here's his recipe:
Dry mix:
Flour 210g
baking powder 1 1/2 tsp
salt 1/2 tsp
cinnamon powder 1tsp
Wet Mix:
Sugar 150g (I only put in 100g of sugar)
Butter 55g (melted, cooled)
egg white 1ea
whole egg 1ea
ripe banana 250g about 2 bananas
Sour cream 125g
Vanilla Extract 1tsp
Coffee liqueur 1tsp
Preheat your oven to 180 Celsius, or about 490 Fahrenheit
1. sift all dry mix together
2. use your KitchenAid, paddle attachment. Put sugar, butter and bananas together, beat for 3 mins and add egg whites, an egg and sour cream
3. after all the ingredients are incorporated, add vanilla extract and coffee liqueur
4. stir the dry mix into the wet mix
5. finally, add in some nuts or chocolates and put it into a mold
6. bake at 180 Celsius for 40 mins
7. remove from the mold and serve
Preheat your oven to 180 Celsius, or about 490 Fahrenheit
1. sift all dry mix together
2. use your KitchenAid, paddle attachment. Put sugar, butter and bananas together, beat for 3 mins and add egg whites, an egg and sour cream
3. after all the ingredients are incorporated, add vanilla extract and coffee liqueur
4. stir the dry mix into the wet mix
5. finally, add in some nuts or chocolates and put it into a mold
6. bake at 180 Celsius for 40 mins
7. remove from the mold and serve
