Buttermilk Banana Bread
酸奶香蕉蛋糕
A moist, delicious, and easy to make Buttermilk Banana Walnut Loaf Cake. Also known as Banana Walnut Bread. A healthy way to start your day or a nice afternoon snack. Will also demonstrate how to make a quick homemade buttermilk substitute. Mainly for convenience, since it’s not often that a whole carton can be used up and it’s not common to find them in most supermarkets.
Wet Ingredients:
2 ripe bananas
½ cup (90 g) sugar
2 eggs
¼ cup of vegetable oil (or butter)
Dry Ingredients:
1 ¼ (175 g) cup all purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
a pinch of salt
Homemade Buttermilk Ingredients:
¼ cup (60 ml) evaporated milk
1 tsp lemon juice
Garnish:
¾ walnut halves
1 tsp all purpose flour
Method:
Making your own buttermilk, instead of purchasing a full carton. Mix 1 tbs of lemon juice into ¼ cup of evaporated milk. Natural curdling will happen, it’s safe to use.
In a mixing bowl, mash bananas into smooth consistency. Add oil, sugar, eggs and beat with mixer for about 2 minutes (this allows bubbles to form and help fluff the cake).
Sift flour into the wet mix and fold together. Add lemon evaporated mix (buttermilk) and fold mixture quickly. Add walnuts last and fold gently into batter.
In a tall rectangular pan, brush on a layer of oil. Apply wax paper into the pan. Pour in batter and level. Use a handful of walnuts (about 6), mix with 1 tsp of flour and garnish on top.
Use 350°F (180°C), and bake for 50 minutes. To check if the cake is done, use a skewer to test. If the batter sticks to the skewer when pulled out, bake the cake a few more minutes.
Note:
Make sure to use ripe bananas. The ones with spots are perfect. Since it’s sweeter.
By mixing walnuts with flour, it helps the garnish stay at the top of the cake.
For a richer taste, substitute vegetable oil with unsalted butter.
If you own a smaller oven, apply foil on top of loaf cake 20 minutes into baking to prevent the cake from burning at the top. Be sure to apply foil quickly to not lose too much heat from the oven.
酸奶香蕉蛋糕
這是容易製作的美味甜品。可以熱食或凍食
濕材料:
香蕉2只
砂糖半杯 (90克)
鷄蛋2只
粟米油1/4杯
幹材料:
麵粉1 1/4杯 (175克)
發粉1 1/2茶匙
梳打粉1/4茶匙
鹽少許
酸奶材料:
淡奶1/4杯 (60ml)
檸檬汁1湯匙
裝飾：
合桃3/4杯
麺粉1茶匙
做法:
淡奶加1湯匙檸檬汁，攪勻畄用，令蛋糕鬆軟。
香蕉去皮搓成茸，加入油，糖，鷄蛋，用機打2分鐘。
將麵粉料篩入撈勻，加檸檬奶再攪勻，最後加合桃撈至均勻。
糕盒搽油舖上油紙1張，倒入麵糊抹平，將6粒合桃1茶匙麵粉撈勻放面。
用350度F (180度C)，焗50分鐘，用竹簽挿入，取出冇粉漿沾實即成。
註:
確保使用成熟的香蕉。有斑點的是完美的。因為它更甜
合桃6粒用半茶匙乾麵粉撈勻，放面，不會下沉。
要獲得更豐富的味道，請用無鹽牛油代替植物油。
如果您擁有較小的焗爐，焗20分鐘後鋪上錫紙，以防止蛋糕頂部焗燶。快速鋪上錫紙，以免焗爐散失太多熱量。
