正文

Classic Banana Bread Recipe

(2019-06-11 11:15:23) 下一個

試過好幾個香蕉麵包的配方,感覺這個最好(網上找來的),使用了很多年,從沒失敗過,願與網友們分享。

Classic Banana Bread Recipe

INGREDIENTS

  1. 2 cups (250 grams) all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon ground cinnamon
  5. 1/2 teaspoon salt
  1. 1/2 cup (115 grams) unsalted butter, softened to room temperature
  2. 1/2 cup (100 grams) granulated sugar /
  3. 1/4 cup (50 grams) brown sugar
  4. 2 large eggs room temperature
  5. 2 teaspoons pure vanilla extract
  6. 2 cups (440 grams) mashed banana, about 4 large ripe bananas
  7. 1/2 cup (80 grams) chopped walnuts (optional)

INSTRUCTIONS

  1. Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray and set aside.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, mix together the butter, granulated sugar, and brown sugar until light and fluffy (about 4-5 minutes). Mix in the eggs and vanilla, making sure to mix well after each addition. Stop and scrape down the sides of the bowl, then add the mashed banana and mix until fully combined.
  4. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Then stir in the chopped walnuts.
  5. Scoop the batter into the prepared loaf pan and spread it around into one even layer.
  6. Bake at 350°F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Tent with aluminum foil to prevent excess browning if needed.
  7. Remove from the oven and allow cooling in the loaf pan for 20 minutes. Carefully remove the bread from the loaf pan and transfer to a wire rack to finish cooling.

This Classic Banana Bread is perfectly sweet, moist, and full of flavor! You can enjoy this bread plain, with chopped walnuts, or even chocolate chips. Perfect for breakfast or dessert!

我是得懶就懶,沒用電動工具,也可以將就做而且並沒有影響結果哈哈

我喜歡好用量杯,簡單、方便

我做麵粉時都要篩一下,過了篩才放心,一是篩過的麵粉在製作時不易結旮瘩;二是可以看到麵粉是否有小蟲子。上次買的 Italian Semolina Flour (Semola Di Grano Duro Rimacinata) by Antimo Caputo 就有麵粉蟲,我還貪圖免郵費,一次買了14包(一包是2.2 lb),全部都有蟲,不知海運時在船上還是在美國的售家倉庫裏生的蟲子,與他們聯係提醒後,主動給退了款,他們開始了調查,這可是大事呀,我沒問調查的結果。

香蕉搗成泥

統統慘呼在一起,攪動成糊

我沒有用 9x5 的 loaf pan, 我用 9x9 的 cake pan, 薄一點,易熟,350F / 30分鍾,用穿肉串的竹簽試試,拿出來時沒有粘麵糊幹幹淨淨就烤好啦

來一塊加一勺冰淇淋,美哉!

謝謝朋友們,快樂每一天!

 

 

 

 

[ 打印 ]
閱讀 ()評論 (8)
評論
智者不惑 回複 悄悄話 謝謝分享,對我這種吃貨是最好的學習。:)

大讚!
鳳梨酥 回複 悄悄話 今天剛試過,好吃,謝謝!
高斯曼 回複 悄悄話 回複 '喜清靜' 的評論 : 怎麽會?我沒有失敗過呀,那你試試麵包機和麵,有配方的。周末快樂!
喜清靜 回複 悄悄話 你為什麽做的這麽好。我做麵包永遠失敗,哭……
南山鬆 回複 悄悄話 做得真好!
yy56 回複 悄悄話 我喜歡香蕉麵包,你做得真不錯。讚!
梅華書香 回複 悄悄話 謝謝分享了,你有好多好博文吖!
xiaxi 回複 悄悄話 沒做過香蕉麵包,謝謝分享食譜!
登錄後才可評論.