湿润香蕉蛋糕/香蕉面包 Moist Banana Bread Recipe

#香蕉蛋糕 #香蕉面包 #BananaBread

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熟透的香蕉最甜，拿来做”香蕉面包”最好不过了。这食谱称为西式快速面包，不用酵母来发面，又拥有蛋糕口感，所以我也喜欢称它为香蕉蛋糕。做法简单直接，唯独最难是需要耐心等待烘烤时间~
隔夜收藏在冰箱，蛋糕表皮会变成光亮，象回油过程一样，看起来更可口哦。
浓厚的香蕉口味搭配巧克力粒，核桃及带点咸的开心果，好好吃,，口感湿润不干燥。

Riped bananas are the sweetest, and they are best used to make “Banana Bread”. This recipe is called Western-style quick bread, it doesn't use yeast to proof yet has cakey texture, so I like to call it a “Banana Cake” too. The recipe method is simple and direct, but the most difficult thing is to wait patiently for the baking time ~
After store in the fridge overnight, the cake surface will become bright and shining, like the oil return process, made it looks even more delicious.
The rich banana fragrance perfectly matched with chocolate chips, walnuts and a little salty pistachios. So delicious, and the texture is so moist, not dry or dense at all.


好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.


♦食谱
=9.5'x5.5'英寸面包烤盘（底部：8.5'x4.5'英寸）=

240克(2杯) 普通面粉
8克(2茶匙) 发粉
5克(1茶匙) 苏打粉
2克(½茶匙) 盐
1克(½茶匙) 肉桂粉
480克(1½杯) 成熟香蕉
113克 (½杯) 无盐牛油 (溶化)
95克(½杯) 棕糖
2颗 鸡蛋
2克(½茶匙) 香草精
80克 (1/3杯) 牛奶
5克(1茶匙) 白醋
100克(1杯) 核桃/开心果
80克(½杯) 巧克力粒
(烤箱175C / 350F: 60分钟，盖铝箔纸，再烤10-15分钟）


♦Recipe
=9.5'x5.5'inch Loaf Pan (Bottom:8.5'x4.5'inch)=

240g (2Cups) All Purpose Flour
8g (2tsp) Baking Powder
5g (1tsp) Baking Soda
2g (½tsp) Salt
1g (½tsp) Ground Cinnamon
480g (1½Cups) Ripped Banana
113g (½Cup) Unsalted Butter (Melted)
95g (½Cup) Brown Sugar
2 Large Eggs
2g (½tsp) Vanilla Extract
80g (1/3Cup) Milk
5g (1tsp) White Vinegar
100g (1Cup) Walnuts/Pistachios
80g (½Cup) Chocolate Chips
(Oven 175C / 350F: 60minutes, Cover with aluminium foil, Bake another 10-15minutes)

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