Recipe: Flour's Famous Banana Bread 著名的香蕉麵包

Original recipe link (原版食譜): Flour's Famous Banana Bread

《English》

Ingredients

  • 1½ cups (190 g) all-purpose flour (original recipe uses 1 2⁄3 cups)
  • 1 tsp baking soda
  • ¼ tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup to ½ cop sugar (original recipe uses 1 cup plus 2 Tbsp sugar)
  • 2 eggs
  • ½ cup vegetable oil
  • 3 ½ very ripe medium bananas (about 340 g or 1 1⁄3 cups mashed)
  • 2 Tbsp crème fraiche or sour cream
  • 1 tsp vanilla extract
  • ¾ cup (70 grams) walnuts, toasted and chopped (original recipe uses 2⁄3 cups)

Instructions

  1. Heat the oven to 325° F.
  2. Sift together the 1 ½ C flour, 1 tsp baking soda, ¼ tsp cinnamon, and ½ tsp salt. Set aside.
  3. In the bowl of a stand mixer fitted with a whip attachment, beat the ¼ C - ½ C sugar (depending on sweetness desired) and 2 eggs on medium speed until light and fluffy, about 5 minutes. (Or whip by hand with an electric hand mixer until light and fluffy, about 8 minutes.)
  4. With the mixer on low speed, slowly drizzle in the ½ C oil. Be sure NOT to pour the oil in all at once; add it slowly so that it has time to incorporate into the eggs and doesn't deflate the air you've just beaten into the batter.
  5. Add the mashed 4 bananas, 2 Tbsp crème fraiche (sour cream), and 1 tsp vanilla and mix on low speed until just combined. Fold in the dry ingredients and ¾ walnuts by hand until thoroughly combined, so there are no more flour streaks in the batter.
  6. Pour the batter into a buttered 9×5-inch loaf pan and bake for 60 to 75 minutes, until the top of the banana bread is golden brown and springs back when you poke it in the middle. If your finger sinks when you poke it, it needs to bake a little longer.
  7. Let it cool for at least 30 minutes and then pop out of the pan and serve. Keeps for 2 to 3 days at room temperature, tightly wrapped. Or store in the freezer, tightly wrapped in plastic, for up to 2 weeks and defrost overnight at room temperature.

《中文》

食材

  • 1½ 杯 (190 克) 中筋麵粉 (原配方 1 2⁄3 杯)
  • 1 茶匙 小蘇打粉
  • ¼ 茶匙 肉桂粉
  • ½ 茶匙 鹽
  • ¼ 杯 ~ ½ 杯 糖 (原配方 1 杯 + 2 大匙)
  • 2 顆 蛋
  • ½ 杯 植物油
  • 3 ½ 熟香蕉(約 340 克 or 1 1⁄3 杯)
  • 2 大匙 酸奶油
  • 1 茶匙 香草精
  • ¾ 杯 (70 克) 烤後的碎核桃 (原配方 2⁄3 杯)

作法

  1. 將烤箱預熱至華式 325°。
  2. 將 1 ½ 杯 麵粉、1 茶匙小蘇打、¼ 茶匙肉桂和 ½ 茶匙鹽一起過篩。 擱置一旁。
  3. 在立式攪拌機的碗中，中速攪拌 ¼ 杯至 ½ 杯的糖（取決於所需的甜度）和 2 個雞蛋，直至鬆軟，約 5 分鐘。（或用電動手動攪拌器手動攪打，直至蓬鬆，大約需要 8 分鐘。）
  4. 以低速攪拌，慢慢淋入 1/2 杯油。切記不要一次將油倒入；需慢慢添加，以便它有時間融入雞蛋中，並且不會使剛剛打入麵糊中變癟。
  5. 加入搗碎的 4 根香蕉、2 湯匙法式鮮奶油（酸奶油）和 1 茶匙香草精，以低速攪拌至完全混合。用手拌入乾原料和 ¾ 杯核桃，直到完全混合，麵糊中不再有麵粉痕跡。
  6. 將麵糊倒入塗有奶油的 9×5 英寸烤盤中，烘烤 60 至 75 分鐘，直至香蕉麵包的頂部呈金黃色，並且當您將其戳到中間時會彈回來。如果戳的時候手指陷下去，表示烤的時間要長一點。
  7. 讓它冷卻至少 30 分鐘，然後從烤盤中取出即可食用。密封保存，室溫可保存 2 至 3 天。或用包鮮膜緊緊包裹在冰櫃中，最多可保存 2 週，然後在室溫下過夜解凍。

Recipe 食譜

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