朱古力脆脆香蕉素蛋糕 Vegan Banana Bread with Chocolate Chunks

vegan-banana-bread

材料 INGREDIENTS
8隻 熟香蕉
1/3杯 菜油
1/3杯 紅糖
1/3杯 白砂糖
1茶匙 香草精油
1.5杯 中筋麵粉
1茶匙小蘇打
1茶匙發酵粉
1杯黑巧克力磚或純素角豆片
8 ripe bananas
1/3 cup vegetable oil
1/3 cup dark brown sugar
1/3 cup white granulated sugar
1 teaspoon vanilla
1.5 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dark chocolate chunks or vegan carob chips

做法 Methods

1. 將香蕉壓成蓉。烤箱預熱至350°F/ 200°C。
Mash the bananas. Preheat oven to 350°F.

2. 於香蕉蓉加入菜油,攪拌至順滑的狀態。
Add the oil to the mashed bananas and mix until smooth.

3. 將紅糖、白砂糖和香草精油加入香蕉蓉中攪拌至沒有粒粒存在。
Add all sugar along with the vanilla to the banana mixture. Mix well, removing any lumps in the brown sugar that may form..

4. 篩入麵粉、泡打粉、蘇打粉攪拌。
Add flour , baking soda and baking powder  to the batter and mix until everything is well incorporated and smooth.

5. 將黑巧克力磚切碎加入香蕉糊中。統素食者可用純素角豆片取代黑巧克力磚。
Using a bar of chocolate, cut up 1 cup of chocolate chunks and add to the batter. You can also use vegan carob chips as a substitute for the chocolate chunks. Fold the chocolate chunks into the batter.

6. 於蛋糕模上掃油,再灑一些麵粉,避免蛋糕粘在蛋糕模上。
Put a little bit of oil on a paper towel and rub it inside the bundt pan. Then add some flour and to coat the inside of the pan. This will keep your cake from sticking to the pan.

7. 將香蕉糊倒入蛋糕模中,放入350°F/200°C焗爐烘40﹣45分鐘。取出,放在烤架上放涼約 15﹣30分鐘後即可。
Pour the batter into the prepared bundt pan and bake for 40-45 minutes at 350°F. Let the banana bread cool down on a wire rack for 15-30 minutes before serving.

Source: inhabitots