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Banana Cake compile
Oct 21st, 2009 by sovicki

麦香核桃香蕉蛋糕

《烘焙宝典》原来的方子如下:
材料:

奶油220克 ,

细砂糖150克 ;

盐3克 ;

全蛋80克;

低筋面粉260克 ;

全麦粉70克 ;

泡打粉5克 ;

小苏打3克 ;

香蕉5条 ;

核桃仁适量加在面糊上;

分量:

小烘焙纸杯15个

做法:

1.奶油室温熔化,加糖、盐用打蛋器打匀;

2.全蛋打散,分次加入奶油糖中打匀;

3.低粉、全麦粉、泡打粉过筛加入2用橡皮刀轻轻搅拌,但不要拌得太久;

4.香蕉去皮,用叉子压碎,加入面糊中拌匀;

5.放入纸杯中约六、七成满;

6.把核桃碎适量地撒在面糊上,

7.预热烤箱170度烘烤20—25分钟

Best Ever Banana Cake With Cream Cheese Frosting

SERVES 16 , 1 9×13 pan
Ingredients

* 1 1/2 cups bananas, mashed, ripe
* 2 teaspoons lemon juice
* 3 cups flour
* 1 1/2 teaspoons baking soda
* 1/4 teaspoon salt
* 3/4 cup butter, softened
* 2 1/8 cups sugar
* 3 large eggs
* 2 teaspoons vanilla
* 1 1/2 cups buttermilk

Frosting

* 1/2 cup butter, softened

* 1 (8 ounce) package cream cheese, softened
* 1 teaspoon vanilla
* 3 1/2 cups icing sugar

Garnish

* chopped walnuts

Directions

1. Preheat oven to 275°.
2.Grease and flour a 9 x 13 pan.
3.In a small bowl, mix mashed banana with the lemon juice; set aside.
4.In a medium bowl, mix flour, baking soda and salt; set aside.
5.In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6.Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7.Beat in the flour mixture alternately with the buttermilk.
8.Stir in banana mixture.
9.Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10.Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11.For the frosting, cream the butter and cream cheese until smooth.
12.Beat in 1 teaspoon vanilla.
13.Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14.Spread on cooled cake.
15.Sprinkle chopped walnuts over top of the frosting, if desired.

Joanie’s Banana Nut Bread

材料:

1 條奶油(= 1/2 杯)
1 杯糖
2 個蛋(先打成蛋汁,以便徐徐倒入)
1 杯中筋麵粉 all purpose flour
1/2 杯全麥麵粉 whole wheat flour
1 小匙蘇打粉 baking soda
1 1/2 小匙肉桂粉 cinnamon
1 1/4 杯香蕉泥 mashed banana(大約三條香蕉去皮,用叉子壓壓,擣成泥狀)
1/2 杯酸奶油 sour cream (可用原味優格代替)
1 小匙香草精 vanilla
1 杯乾果仁 nuts

做法:

1. 烤盤噴油防沾,或鋪上烤盤紙,烤箱預熱華氏350度(攝氏175度)
2. 麵粉/蘇打粉/肉桂粉置於碗或塑膠袋內,混合均勻
3. 奶油室溫軟化,或置於可微波的大碗中,微波加熱20秒軟化
4. 加入糖打至膨鬆
5. 加入蛋汁打勻
6. 加入香蕉泥/酸奶油/香草精續打勻
7. 分次加入粉類拌勻
8. 拌入乾果仁
9. 倒入烤盤,烤1小時或以牙籤插入不沾即可