I have baked this Classic Banana Bread recipe over a hundred times.

這款蛋糕我做了 超過一百次。曾經是家裡每星期的指定甜點，同事們也常常帶香蕉到公司，等我回家烤好後帶回來一起分享。

Thinking back, those days filled with the smell of baking were some of the happiest moments in my kitchen.

那段日子，家裡常常飄著烤焗的香味，是非常快樂的回憶。

住在盛產香蕉的泰國古城，大街小巷甚至商場超市，到處都是香蕉做的甜點。但奇妙的是，我家至愛的 美式鄉村香蕉蛋糕 卻不常見。

以前在香港生活時，放工買一梳青青的蕉回家，隔天便熟得滿身梅花點、香氣四溢，非常適合做蛋糕。來到泰國後，香蕉雖然是從農村直送，但剛摘下的果實竟然能保持「完美容貌」一整星期——沒有斑點，也沒有甜熟的香味。想做這款蛋糕的話，我反而要把香蕉放進膠袋，再放到露台「催熟」一下才行。

Living in a historic Thai town famous for its bananas, I was surrounded by banana desserts everywhere—from street stalls to supermarkets.
Yet strangely, I rarely found my favourite American-style country banana loaf.

Back in Hong Kong, I used to buy firm, greenish bananas after work, and by the next day they would ripen beautifully with speckles and fragrance—perfect for baking. In Thailand, however, freshly harvested bananas stayed flawless for an entire week, without a spot in sight.

So whenever I wanted to bake this loaf, I had to seal the bananas in a bag and leave them on the balcony just to help them ripen.

食譜版本曾經多次改良，也收錄在 2009 年出版的《鄉村甜品》一書中。十多年過去，反覆試驗後，我仍然最鍾情這個自家「懶人版本」——材料簡單、步驟零失敗，沒有複雜技巧，新手也能一次成功。

如果你想做一款 永不失手、家人朋友都會大讚的蛋糕，我會萬分推薦這款香蕉合桃蛋糕。

Although multiple versions of this recipe existed—and one was even included in my 2009 book Country Bakery—after many years of tweaking, this simple “lazy version” remains my favourite.
It’s effortless, requires only basic ingredients, and is nearly impossible to fail.

If you are new to baking, this is the perfect beginner-friendly loaf that will truly impress everyone around you.

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Classic Banana Bread 香蕉蛋糕食譜

Classic Banana Bread | 香蕉蛋糕

bonnie.yveskitchen

這款香蕉合桃蛋糕質地濕潤、香味濃郁，是我反覆製作超過百次的家中常備甜點。做法簡單、零失敗，只需把熟香蕉壓成蓉，加上合桃與少量香料，即可做出柔軟鬆香的家庭式香蕉蛋糕，非常適合新手與忙碌家庭。

This Banana Walnut Loaf is moist, fragrant, and wonderfully comforting — a recipe I’ve made over a hundred times. It’s beginner-friendly and foolproof: simply mash ripe bananas, mix with walnuts and warm spices, and bake into a soft, aromatic loaf perfect for everyday baking.

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Prep Time 15

Cook Time 40

Total Time 55

Course Bakery

Cuisine Western

Servings 4

Ingredients

200 g 自發粉 Self-raising Flour
80 g 庶糖 soft brown sugar
100 g 溶牛油 melted butter
¼ teaspoon 梳打粉 Baking Soda
2 nos 雞蛋 Egg
a pinch 鹽 Salt
2-3 nos 香蕉 Banana 2–3 隻（壓成蓉）
50 g 合桃碎 Chopped Walnut
¼ teaspoon 肉豆蔻粉 Ground Nutmeg
¼ teaspoon 肉桂粉 Ground Cinnamon

Instructions

牛油加熱至完全溶化，趁暖加入庶糖攪拌均勻。
香蕉壓成蓉，與牛油糖液拌勻。
分兩次加入雞蛋，輕輕拌勻。
分三次篩入自發粉及梳打粉，加入鹽及香料，攪至沒有粉粒即可。
倒入已掃油的焗盤，以 180°C 焗約 40 分鐘。

Melt the butter and mix with brown sugar while still warm.
Mash the bananas and stir into the butter mixture.
Add the eggs one at a time and mix gently.
Sift in the self-raising flour and baking soda in three additions. Add salt and spices. Mix until just combined.
Pour the batter into a greased loaf pan and bake at 180°C for about 40 minutes.

Video

Notes

Yves Tips!

使用熟透、長滿梅花點的香蕉，香味最佳。
沒有自發粉，可改用 180g 低筋麵粉 + 10g 泡打粉。
庶糖帶天然焦糖香，用砂糖也可。
可按喜好加入堅果／乾果，總量不超過 50g。
若面層上色太快，可中途加錫紙。
加粉類時輕手攪拌，蛋糕會更鬆軟。
Use very ripe bananas with brown speckles for the best flavour.
If you don’t have self-raising flour, use 180g cake flour + 10g baking powder.
Brown sugar adds a lovely caramel aroma, but white sugar also works.
Add nuts or dried fruit if you like (up to 50g).
Cover loosely with foil if the top browns too quickly.
Do not overmix after adding flour — this keeps the loaf soft and tender.

Keyword Banana Bread, 香蕉蛋糕

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Classic Banana Bread 香蕉蛋糕 食譜