Banana Bread (附食譜)

又一個好食好moist啲香蕉蛋糕

170g Ripe Banana (6 oz) - net weight
½ tbsp Lemon Juice

1 Egg
100g Raw Sugar or regular white sugar (3.5 oz)
1 tsp Vanilla Extract
40g Butter, unsalted (1.4 oz)
2 tbsp Milk

170g Cake Flour or all purpose flour (6 oz)
2 tsp Baking Powder
2 pinches of Salt

- optional -
Walnuts
Cinnamon Powder
Rum

* Bake at 170°C or 340°F for about 50 minutes.

好香.蕉味 I found you ~ Banana Muffins (附食譜)

每次整香蕉muffins

 都想起嗰一次

 爆得好靚個次

 又好moist個次 

 可惜唔見or唔知用咗邊個recipe

左試右試

日思夜想

嗰個時期

最仲意去啲baking blog

http://joyofbaking.com

黃天不負有心人

搵返你啦

好香.蕉味

要用出晒黑點啲蕉

(唔係用得蕉多就有蕉味)

我做了半個份量

butter用菜油

真係要fold in...(唔好用handmixer, 真係鬆好多)

Banana Muffins Recipe:

1 cup (115 grams) walnuts or pecans

1 3/4 cups (230 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

3 ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)

1 teaspoon pure vanilla extract

Banana Muffins: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Line a 12 - 1/2 cup muffin pan with paper liners or butter or spray with a non stick spray.
Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely.  
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. 

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.

Makes 12 regular sized muffins.

Read more: http://joyofbaking.com/breakfast/BananaMuffins.html#ixzz3tqD8rRCz
Follow us: joyofbaking on Facebook

香蕉蛋糕 (附食譜)

計上用仙姐啲食譜整咗極潤蘿蔔蛋糕....突然靈機一觸
唔係惡攪....係攪好香蕉蛋糕
用依個食譜做blue print再加加減減
又比我意外咁攪出又香又濕又鬆又彈....總之係好啦
我今次懶,又係用square pan
一底過
其實依個蛋糕咁濕潤
用來做cupcake最好

原食譜: 減一半分量

Ingredients:

Carrot                                  240g                                起黑點蕉兩條,大約220g(我仲  

 意重蕉味所以落多啲...但其他材料真係減半)

Sugar                                    140 g                        70g

Egg                                       180g                         2隻 ~ 90-100g

Cake Flour                           280 g                        140g

Baking Powder                     8 g                           4g

Baking Soda                         5 g                            2.5g

Salt                                        5 g                            2.5g

Orange Marmalade           60 g                          用yogurt代替 (30+50g)

Walnut                                  60 g                          少 (因為用晒,下次落多啲)

Desiccated Coconut         50 g                         無

Vegetable Oil                      220 g                       落一半都好似太油,所以用70g,淨如用40-50g yogurt

Cinnamon Powder              1/2 Tsp                    無

Crushed pineapple             50 g                         無

                                                                               在入爐之前係面畫上朱古力醬

Method:

Shredded the carrot and mix with egg, oil, sugar.

Fold in other ingredients and mix with a spatula  

Bake at 180℃ until golden brown, about 20 mins.

早餐食了兩大嚿喔!呵呵呵

蕉同chocolate係pefect match呀