Banana bread 香蕉蛋糕


Ingredients 材料

  • olive oil 橄欖油
  • 250 g self-raising flour, plus extra for dusting 250克自發麵粉(加上少許用來灑在麵包焗盤四周)
  • 3 ripe bananas 3根熟透的香蕉
  • 2 tablespoons fresh apple juice 2湯匙的鮮蘋果汁
  • 125 g unsalted butter 125克無鹽牛油
  • 2 large free-range eggs 2粒雞蛋(大)
  • ½ teaspoon ground cinnamon ½茶匙肉桂
  • 2 tablespoons runny honey 2湯匙蜜糖

Method 做法

  1. Preheat the oven to 180ºC/350ºF/gas 4.預熱焗爐至180攝氏度/350華氏度/8檔。
  2. Lightly grease the bottom and sides of a 1-litre loaf tin with olive oil. 將橄欖油抹在焗爐的底部與1公升麵包焗盤的四周。
  3. Dust the sides of the tin lightly with flour, then tap to get rid of any excess. 將少許麵粉灑在麵包焗盤的四周,用手輕按除去多餘的麵粉。
  4. Peel and add the bananas to a mixing bowl. 將剝了皮的香蕉將入大碗中。
  5. Using a fork, mash the bananas so you’ve got a mixture of smooth and chunky, then put aside. 用叉子將香蕉碾成柔滑厚實的泥狀。
  6. Add the apple juice and stir to combine. 加入蘋果汁並攪拌均勻。
  7. In a separate bowl, beat the butter with a wooden spoon until creamy. 將牛油放入另一個碗裡,用木勺打至呈現奶油狀。
  8. Crack in the eggs one at a time, beating each one in well before adding the next. 逐次將一粒雞蛋打入碗中,打散後再打入另一粒。
  9. Fold in the flour, cinnamon, honey and banana mixture, taking care not to over mix.倒入麵粉、肉桂、蜜糖與香蕉泥,注意不要混合過度。
  10. Spoon into the loaf tin, then bake in the hot oven for around 40 minutes, or until golden and cooked through.將盤中的混合物倒入麵包焗盤中,放入焗爐裡烤約40分鐘,或直至呈現已熟的金黃色。
  11. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer. 將雞尾酒或串燒棒插入蛋糕的正中間,五秒後取出,如果發現雞尾酒或串燒棒略粘,證明蛋糕還沒熟,需要再烤久一點。
  12. Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely. 先讓蛋糕稍微冷卻下來,再將它放在架上,讓它完全冷卻。
  13. Transfer to a nice plate, cut into slices, then serve. 之後將蛋糕放在盤上,切片上桌。


Special Thanks to Yin Yan Cheang for the Chinese Translation

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