核桃香蕉蛋糕 (Banana Bread w/ Walnut)
不知怎麼的, 自從在家裡成功的烤出好吃的核桃香蕉蛋糕後, 那魔咒就突然消失了...
也許是在小小廚房裡被那香味濃郁的現烤核桃和香蕉給薰昏頭了吧? 總之, 好久沒吃了.
可是給香蕉薰昏的好像只有我, 老爸還是對我做的香蕉蛋糕念念不忘, 所以老媽每次都會"不小心"的買到過熟的香蕉, 然後"不經意"地跟我說 "香蕉太熟了不好吃, 丟掉可惜喔, 妳要不要拿回家烤蛋糕?"
用了比較多香蕉的蛋糕, 口感比較厚實綿密, 用現烤核桃的香酥綜合濃密感...
配上一杯熱咖啡 --- 便是個簡單卻非常令人滿足的早餐或是下午茶.
< 核桃香蕉麵包 / Banana Bread with Walnut > by Verano
傳統手動金屬打蛋器 (Wire Whip)
1 烤蛋糕的長型 9x5 in模子 / 1 迷你馬芬烤盤(Mini Muffin Pan) & 紙模(Paper Cups)
4 非常熟的香蕉(Overripe Bananas), 約680g ( 10-20g 上下應該可以): 撥皮, 用叉子碾碎
2 全蛋(Large Eggs)
170g 無鹽奶油(Unsalted Butter): 用微波爐融化, 約30秒, 然後放涼到室溫
5cc 全天然純香草精(Pure Vanilla Extract)
280g 中筋麵粉(All-Purpose Flour): 篩過
7g 泡打粉(Baking Powder)
100g 生核桃(Raw Walnut): 不用預熱烤箱, 直接用 350F / 175C 烤約10分鐘, 或是一聞到核桃香馬上取出放涼. 用杯子等重物把核桃敲碎.
1. 碾碎的香蕉+糖, 用打蛋器打成蓬鬆的泥, 如有小塊香蕉無法打成泥沒關係.
2. 加入(鹽, 蛋, 奶油, 香草精), 充分混合.
3. 分兩三次加入(麵粉, 泡打粉), 混合到麵粉消失在麵糊裡就停止, 不要過度混合. 加入1/4的核桃在麵糊裡.
4. 烤箱預熱到 350F / 175C, 將麵糊倒入蛋糕模, 然後在表面撒上剩下的核桃. 把裝有麵糊的蛋糕模在桌上輕敲一下(僅限於一下), 把麵糊裡的空氣敲出一點, 放入烤箱烤1個小時, 用竹籤或是筷子插中間看熟度, 要是還有沾麵糊, 就再烤15-20分鐘, 再試探... 烤到不沾竹籤就是烤好了.
1. 要是眼看蛋糕的表面要焦了, 但是蛋糕裡面還沒熟的話, 就放一塊鋁箔紙蓋在蛋糕表面, 繼續烤
2. 蛋糕中心裂開是正常的, 這種蛋糕就是長這個樣子
【豬頭筆記本 ::PIXNET BLOG::】
at August 28,2007 10:17
因為我最近剛好很craving for banana bread!!!
哈哈.. 妳實在太可愛了, 可惜我沒有獎金給妳, 妳還是香蕉蛋糕多吃點好了 XP
我每次去Starbucks 都會忍不住買他們那個什麼Banana walnut loaf? 而且我只買那個~~~~~ 你這個看起來比那個好吃多了啦!!! 好想現在就嘗一口，再喝一杯咖啡，再嘗一口，再喝一杯咖啡.....^____^
哈哈... 妳也喜歡吃香蕉蛋糕配咖啡! ^^
新鮮的當然好吃咩... 妳也可以做做看, 其實蠻簡單的
Seattle 這裡有間大小僅次於Starbucks的連鎖店叫Tully's, 它們的香蕉蛋糕是我目前外面買的裡面最喜歡的
妳不敢吃香蕉?!! 挑嘴河童 哈哈... XP
有呀有呀, 每天都很缺試吃手, 尤其是烤蛋糕的時候, 一次做就很多... ^^
香蕉牛奶喔... 還沒做過, 下次試試
A$ 13.00/kg ??!!!
澳洲離東南亞那麼近, 即使是冬天應該還是有便宜香蕉啊? 怎麼會那麼貴, 嚇死人了
This looks soooo good!!!!
I used to like banana bread very much, but ....somehow...oneday.... i 4got about it~~~
hehehe~~ now i remembered, remember how good it is!!~
i am ganna to buy banana tmw!!!~~ ^_^
Yes, my dear, banana bread is good. ^^
I'm sure you'll make very tasty ones too.
哈哈.. 還order香蕉給我哩.. 那糖和麵粉也會一起附上嗎? ^^
對了, 歡迎妳來喔!! 妳是第一個來捧場的老同學呢 ^^
哈哈.. 是呀, 只有烤一口小小的, 不想A太多我老爸的麵團咩 ^^"
烤烤看丫, 香蕉蛋糕是可以很好吃的 ^^
哈哈... 那太好了, 妳男朋友喜歡, 以後可以多做, 台灣香蕉這麼多
我不常做甜點, 貼上來的大部分都是第一次做, 所以我做得出來的應該都不難吧?
真的嗎? 哈哈.. ^^"
請問"焦"是指真的燒焦了那樣嗎? 是用美國的大烤箱嗎? 還是亞洲那種小小的烤箱?
要是真的會燒焦, 那跟模的材質應該是無關, 我想是火候太大了. 小烤箱沒有那麼多空間, 熱源和蛋糕距離太近, 所以有時候烤的效果不同.... 需要自己實驗著調適
請問 材料用的4根香蕉，是多大條的香蕉? 我家最近生了很多八蕉，它適合拿來做蛋糕嗎?
美國的香蕉大小都差不多, 如果是在美國以外的地方, 那大約是 680g
芭蕉.. 我不太記得那種水果是什麼味道.. 不過要試的話, 就用很熟的烤看看囉
Sorry, I don't answer questions if you don't leave your email or blog address. Also, would you translate what you wrote to Chinese first? I don't understand simplified characters. :)
I am sorry for that.I though you understand chinese,because i saw you type chinese in your blog.Sorry for misunderstanding.
Actually I do key in my e-mail address when i ask for question but dont know why it didnt came out.I hope you wont mind and apologize for it.I am sorry because i do not have a blog.But i like to read your blog everyday.i learn a lot from you blog.Thank you for sharing a lot of nice recipe here,thank you very much...
well,yesterday i did try to bake a banana cake.I bake with 170 celcius-60mins.But the center quite wet.May i know is it banana cake is like that or havent enough cook?
I did read carefully with the step in your recipe.But I did try to bake again with another 10 mins.still same.quite wet in the centre.can you pls help me and try to tell why will like that.Am i failed to bake a banana cake.
a lot of thanks to you.
Thanks for leaving you email. :)
It's actually not a big deal and I won't do anything with your email. I just somehow feel ppl are anonymous when they only leave a nickname, and that's a little rude.
(I didn't know you tried to leave the email and it didn't show.)
Yes, I do read and understand Chinese, but not simplified characters. Sorry~ ^^"
As you can see, my blog is written entirely in traditional Chinese. English works better.
Ok, couple of things:
1. You could bake the bread for as long as it takes. You don't have to follow a strict 60 minute baking time. If the bread isn't done by 60min, you can place a foil on top of the bread, and keep baking until it is done. (That is when you insert a knife or chopstick, they come out clean.)
2. Banana Breads ARE "moist". They are supposed to be moist and slightly spongy. That's the way they are, so don't be too alarmed if you find them more moist than the usual breads or cakes.
3. Could I ask you how big is your oven? Is it one of those conventional American or European ovens? Or is it those tiny portable oven?
--> If you used a portable oven, then you'll have to use a smaller container for baking, such as muffin cups. Because this banana bread is so moist, it needs more even heating to properly bake through the dense dough. Such even heating could only be achieved if you have a big oven.
4. Is the Banana Bread "moist" or "wet"?
Did you taste it? Did it taste done, spongy but moist? Or did it taste "underbaked" and runny? Were you able to slice the bread? Were the slices clean cut?
--> If you could slice the bread and when you touch the bread slices they feel moist but not sticky, it's done. That's how the bread supposed to be.
I hope my answers helped you. :)
Thank you for try to answer my quetion.Well,My oven is electrical oven with 43 litre.I am not sure it is american oven or european oven.The brand is Morgan brand.as i know from the electrical shop it is a swiss brand oven.I also not very sure is it really from swiss or from china.
and i did try to slice the cake.and it came out with clean.But after i cut it inside Looks light coklat and sticky.but can eat.can i e-mail you my banana cake photo tonight,then can you help me to see what's wrong on my banana cake.I am sorry to trouble you so much.I am just beginner in baking.still have a lot of things need to learn from you.Hope you can guide me with these from my failed result.If you dont mind,hope you can able to give me your e-mail then i can e-mail you my banana cake photo.
A lot of thanks to you.
You're more than welcome. ^^
Although I have no idea how big 43 litre oven is, it sounds very small. If it's a portable oven, meaning you can move it around, it is too small to bake this Banana Bread. I think I know what happened now: The bread was not heated or baked evenly. If you bake this bread in muffin pan next time, you should be fine. :)
Sounds like your bread isn't so bad. I was just slightly underbaked. If you had baked it for another 20-30 minutes, it probably would have turned out right.
I'm pretty sure this is the problem. If you still wish to send your pics, my email is firstname.lastname@example.org.
Thank you for answering my question in the short time.43 litre electrical oven still very small??i though it is quite big already for home use.hehe..
I am just beginner to learn baking so just bought a normal oven.actually I want to spend Rinnggit malaysia 1600+ to buy a LG solar dom oven,but the shop people said you never do baking before better take a electrical oven first to learn because you dont how to adjust the timer.so i just bought it.Actually i have bake few muffin cups also.It came out with same result also.
That is why i'm curious.I wish to know where is going wrong clearly.so i can learn from my failed result.so I will e-mail u my banana cake photo tonight.I am sorry to trouble you so much.Hope you can help me to look for it.Really thanks a lot to you for helping me too much.Hope nextime i can bake a sucessful banana cake like you.your banana cake really Looks very nice..mine one not like your one so nice looking.hope you wont laugh at me after saw my photo nei..(i didnt put walnut on top my banana cake because i dont like walnut taste.)but put walnut looks more nice and standard like buy from cake shop..hehe..
No problem. It's not trouble. :)
I like to eat myself, so I hope you could taste delicious homemade banana bread too!
Hmmm.... This is very curious: "I have bake few muffin cups also.It came out with same result also."
Really? Would you send a picture of your oven? I'd like to see how it looks like and the heat settings.
Oh, you know? Toasted Walnut taste VERY GOOD with banana bread. It doesn't taste bitter at all. Unless you're allergic to walnut, I think you should try it. ^^
Hi there.Thank you for your reply.
I did send you my oven photo and my banana cake photo also to your mailbox on lastnight.Pls go to your e-mail and check for it.
My house got 1 packet of walnut.its my aunty bought from macau last few month when she went there for tour.Maybe the walnut is unbake so it have one unique smell and it taste bitter.I never try to toasted it before.I wil try to do walnut banana cake again nextime.Hope i can sucess. good luck for me.by the way,need your help to help me Look for my result.Really thank you very much of your helpful.
I'm glad to help you. :)
I looked at the pics. I think of a couple of things that could have gone wrong:
1. Your bread looks too dense, so I think you might have "over" mixed the dough.
Remember "分兩三次加入(麵粉, 泡打粉), 混合到麵粉消失在麵糊裡就停止, 不要過度混合". What I meant by that is you should gently mix the flour into the liquid(egg, banana..etc) mixture until you don't see any flour, and STOP. Don't mix it any longer than needed. By looking at the pic, I think this is the main reason. The bread looks too "solid."
(Over-mixing is the most common mistake done by beginners, because you're too anxious that things won't mix.)
2. Yes, I definitely think your oven is too small to bake this bread in a 9-in loaf pan. I would think putting it in a mini muffin pan is your best bet.
3. First give the above suggestions a try and bake the bread again. If the above answers don't help at all, try to make the bread with less banana, like half a banana less. That might help.
(Because all my recipes are done using the standard American oven, the ones you see on TV that are huge compared to the portable ovens used in Asia, the recipes might have to be altered somewhat.)
I hope this help. Good luck! ^^
PS. Walnut does taste a little bitter. However, if you sprinkle salt over it, bake it in the oven until it's just toasted, mix it into the banana bread, leaving some on top of the bread, then it will taste much better than eating it alone.
Thanks again ^^
找遍了網上的香蕉蛋糕食譜覺得您的照片看起來最可口最吸引人,所以就照著您食譜開始烤~我們家裡還剩五根過熟的香蕉,所以就把它們全加進去,並依比例增加其他的原料~烤了一個小時後打開烤箱用牙籤測試裡頭還濕濕的,所以陸續又多烤了四十分鐘~烤好切開來看裏頭的質地有點像台灣的碗粿QQ的~不似蛋糕般鬆軟~味道還蠻香的但是跟想像中的不太一樣~呵呵!!我用的是COSTCO賣的巨無霸DOLE TAIWAN BANANA~可能是香蕉的份量太多了～家裡剛好還有一包cake flour~所以不是使用中筋麵粉！！如果用低筋麵粉會有影響嗎？？
你作的香蕉蛋糕的境界超過了一般部落格文章的水準太多, 太棒了! 因為我也留戀於香蕉蛋糕的風味.
你作的香蕉蛋糕的境界超過了一般部落格文章的水準太多, 太棒了! 因為我也留戀於香蕉蛋糕的風味.
蛋糕烤出爐後 整個塌陷 是甚麼原因呢?