Classic Banana Bread | 香蕉蛋糕
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.
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.