Wednesday, September 21, 2016

香甜湿软香蕉蛋糕 Moist and Sweet Banana Bread


We just got back from Eastern Europe several days ago and still affected by jet lag.
我们从东欧旅游回国已好几天了,但还没能完全地适应时差。

Instead of diving into my regular baking mode, I opted for this super easy cake recipe which our household enjoyed immensely.
想下手烘焙就是提不起劲,最后便选择了这道简易即受全家喜好的蛋糕食谱来热身。


香甜湿软香蕉蛋糕
Moist and Sweet Banana Bread

Ingredients 材料

(A)
224g Plain Flour 面粉
1 Tsp Baking Powder 发酵粉
1/4 Tsp Baking Soda 小苏打粉
2 Large Eggs 大号鸡蛋 (slightly beaten 打散)
130g Castor Sugar 细砂糖
113g Salted Butter 咸牛油 (melted and cooled 融化冷却)
4 Ripe Bananas 香蕉 (mashed 压碎成泥)
1 Tsp Vanilla Extract 香草精
1 Tsp Lemon Essence 柠檬精

(B)
Some walnuts 核桃少许


Method 做法


Preheat oven to 175C degrees.
烤箱预热至175C度。

Line and grease bottom and sides of a 21x11x6.5cm baking pan. Set aside.
准备一个21x11x6.5cm的蛋糕模具。底部和侧部铺上已涂抹牛油的烘焙纸。搁置。

Combine and sift together plain flour, baking powder and baking soda into a bowl until even. Add sugar to combine. Set aside.
把面粉,发酵粉及小苏打粉一起混入搅拌盆,沥匀。

In a mixing bowl, add beaten eggs, mashed bananas, melted butter, vanilla extract and lemon essence to combine.
将打散的鸡蛋,香蕉泥,融化咸牛油,香草精和柠檬精一起混入碗,混匀。


Transfer mixture into the dry ingredients and gently fold to combine.
然后转入粉料的搅拌盆内,轻轻的拌匀成糊。


Pour batter into the prepared pan. Sprinkle some walnuts on the top and bake in the centre rack of a preheated oven at 175C degrees for 50 min until fully cook.
把拌好的蛋糕糊倒入已预备的蛋糕模具。蛋糕糊的表层撒少许核桃后送入已预热至175C度的烤箱的中层,烘烤50分钟至熟透即可。




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