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這個【香蕉山核桃蛋糕】參照了傳統的磅蛋糕食譜, 作出了改良～
一改多油多糖的配方, 這次起用了香蕉蓉及豆奶, 創作出這個純素版的食譜！
身邊很多朋友嚐過後都讚不絕口, 說比街買的香蕉蛋糕更香蕉呢～
Preparation time: 20 mins
Cooking time: 40 mins
Ingredient (約做1個8"x4"長方形模)
香蕉 200g (約2隻中等大小香蕉)
中筋麵粉 140g + 斯佩耳特小麥粉 10g (或可以 150g 中筋麵粉代替)
楓糖漿 50g
無糖豆奶 100ml
葵花籽油 40g
雲呢嗱香油 1 tsp
泡打粉 1 tbsp
山核桃 10顆
玉桂粉 1 tsp, 可省略
鹽 少許
椰糖 少許, 可省略
香蕉 200g (約2隻中等大小香蕉)
中筋麵粉 140g + 斯佩耳特小麥粉 10g (或可以 150g 中筋麵粉代替)
楓糖漿 50g
無糖豆奶 100ml
葵花籽油 40g
雲呢嗱香油 1 tsp
泡打粉 1 tbsp
山核桃 10顆
玉桂粉 1 tsp, 可省略
鹽 少許
椰糖 少許, 可省略
Ingredient (Makes 1x 8"x 4" rectangular cake pan)
200g banana (about 2 medium size bananas)
140g all purpose flour + 10g spelt flour (Alternatively, sub with 150g all purpose flour)
50g maple syrup
100ml non sweetened soy milk
40g sunflower oil
1 tsp vanilla extract
1 tbsp baking powder
10 pcs pecans, you may adjust according to preference
1 tsp vanilla extract
1 tbsp baking powder
10 pcs pecans, you may adjust according to preference
1 tsp cinnamon powder, optional
pinch of salt
pinch of coconut sugar, optional
Direction
1/ 焗爐預熱於攝氏180度; 焗盤內先放牛油紙
2/ 於一大碗內, 以叉將150g 香蕉(大概1.5隻) 壓成蓉。依次序加入油, 楓糖漿, 豆奶, 雲呢嗱香油, 以刮刀混合好。
3/ 將麵粉, 泡打粉, 鹽及玉桂粉混合, 分兩次篩入香蕉糊內。以刮刀以切拌法將蛋糕糊混合至無麵粉粒粒, 最後可隨意將山核桃稍微切碎, 加入蛋糕糊中。
4/ 將蛋糕糊倒於焗盤內, 輕敲焗盤釋出空氣。將剩餘的50g香蕉(約半條) 切片, 舖在蛋糕面上。最後可以將椰糖撒於蛋糕面, 令蛋糕面上焗出一層焦焦, 脆脆的口感！不喜可省略～～
pinch of coconut sugar, optional
Direction
1/ 焗爐預熱於攝氏180度; 焗盤內先放牛油紙
2/ 於一大碗內, 以叉將150g 香蕉(大概1.5隻) 壓成蓉。依次序加入油, 楓糖漿, 豆奶, 雲呢嗱香油, 以刮刀混合好。
3/ 將麵粉, 泡打粉, 鹽及玉桂粉混合, 分兩次篩入香蕉糊內。以刮刀以切拌法將蛋糕糊混合至無麵粉粒粒, 最後可隨意將山核桃稍微切碎, 加入蛋糕糊中。
4/ 將蛋糕糊倒於焗盤內, 輕敲焗盤釋出空氣。將剩餘的50g香蕉(約半條) 切片, 舖在蛋糕面上。最後可以將椰糖撒於蛋糕面, 令蛋糕面上焗出一層焦焦, 脆脆的口感！不喜可省略～～
5/ 入爐焗約40分鐘, 但時間因應爐溫等因素會有所差別～最重要係睇火, 當蛋糕面已焗至金黃色時就代表差唔多得啦！以牙簽測試蛋糕是否全熟透, 就可離火啦！置於架上涼透後, 就可以取出切片啦～
Direction
1/ Preheat oven at 180 degree Celcius. Line parchment paper onto the cake pan.
2/ In a mixing bowl, mash 150g (about 1 1/2 bananas) into puree. Add oil, maple syrup, soy milk, vanilla extract and mix until combined with spatula.
3/ Sift in all flour, baking powder, salt and cinnamon powder in 2 times. Fold with spatula until it turns into batter. At last, fold in pecans. You may wish to chop the pecans if you prefer.
4/ Pour the batter onto the cake pan. Slide the remaining 50g of bananas (about 1/2 banana) and place at the top. Sift coconut sugar at the top, so the top of the cake will be come crunchy and bit sweet. This is optional and you may skip it.
5/ Bake for 40 mins until the top turns golden brown. Use a toothpick to check if it's done. Remove from oven and cool completely on the rack before serve.
Tips
蛋糕可放置於雪櫃兩到三天～雪過夜的蛋糕吃起上來比剛出爐的更好啊～
Banana cake could be kept in fridge for 2 to 3 days. And surprisingly it tastes better overnight than just from the oven!
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