very banana cake 非做不可的香蕉蛋糕 ヽ(;^o^ヽ)

my garden of banana cakes ٩(●˙▿˙●)۶…⋆ฺ

i think the baking blogosphere already has an overdose of banana cake bakes ~ i am guilty of that myself because seriously, whenever someone bakes this, i just go not another ABC?? “another banana cake” ヾ(@°▽°@)ノ

as i prepared to bake for church, i woke up to 5 seriously blackened bananas that were barely hanging on to their last bit of skin ~ banana cake it shall be then… and when i realised this recipe can help me utilise them all at a go, there was no hesitation ~ oh am i glad i made this! you need to try this ~ ヽ( ★ω★)ノ

Recipe adapted from DailyDelicious

Ingredients／食材 (makes a 20cm square cake)

195g all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (omit, if using salted butter)
130g unsalted butter or salted butter, softened
130g granulated sugar
1 egg
1 tsp vanilla extract
190g mashed banana
85g whipping cream
1 tsp lemon juice
2 bananas for topping

Topping
turbinado sugar or demerara sugar (added for texture purposes ~ can be omitted)

195克面粉
1/2 小匙泡打粉
1/2 小匙苏打粉
1/4 小匙盐 （如用带盐黄油，就无需加入）
130克奶油，软化
130克白砂糖
1 颗鸡蛋
1 小匙香草精
190克香蕉泥
85克淡奶油
1 小匙柠檬汁
2 条香蕉 ～ 装饰用途

顶部收尾
粗红糖或德麦拉拉蔗糖 (促进口感用途 ～ 可不加）

Directions／方法

– preheat oven to 180 degrees C and line a 20 x 20cm pan with baking paper
烤箱预热至180摄氏度。20×20厘米烤盘内铺上油纸

– sift flour, baking powder and baking soda together
面粉，泡打粉，苏打粉过筛

– mix whipping cream and lemon juice together
柠檬汁加入淡奶油，待用

– beat butter with salt until soft. then add granulated sugar and beat till light in colour. add vanilla and beat till combined
软化黄油和盐打至蓬松状态，加入白砂糖，继续打至偏淡色。注入香草精，搅拌均匀

– add in egg, beat until combined and add in mashed banana. incorporate well
加入蛋液，搅拌均匀后，拌入香蕉泥。混合均匀

– pour in 1/3 of the sifted flour into the batter, fold to combine. pour in half of the whipping cream mixture and fold to combine again. repeat with rest of the flour and whipping cream mixture till everything is used up
以上蛋糊中加入三分之一过筛分类，拌匀，加入一半的淡奶油／柠檬汁。轻轻拌匀后，再重复此步骤直到面粉／淡奶油用完为止

– pour batter into pan, smooth the surface and top with sliced banana. sprinkle with turbinado or demarara sugar
将面糊倒入烤盘，顶部刮平。摆上切片的香蕉圈，粗红糖或德麦拉拉蔗糖

– bake in preheated oven for 45-50 mins. allow cake to rest in pan for 10 mins before removing from pan
送入烤箱烤45-50分钟。取出后，让蛋糕在烤盘内冷却10分钟再脱模进行第2次冷却

Personal notes/温馨小贴士:

– i used cake flour instead of all purpose flour, 97.5g of japanese light brown sugar for the recipe and 190g mashed banana worked out to be about 2 bananas for me
此食谱中，我用了蛋糕粉和97.5克日本三温塘 （没用白砂糖）。190克香蕉泥是我家的两条大香蕉

– as i baked my cake in mini paper loaf liners, i placed my batter into a piping bag and piped 4 rows of batter into the liner (bottom 2, top 2). i sprinkled some desiccated coconut and demerara sugar on it then decorated with 2 slices of banana, cut pretz sticks and pumpkin seeds to resemble a tree
因为我用了迷你蛋糕纸模，我将蛋糕面糊倒入裱花袋，然后在纸模内裱出四行面糊 （上下各两层）。面糊顶部撒上干椰丝和德麦拉拉蔗糖后，摆上香蕉片，切段的百力滋饼干条，和南瓜子。像不像一颗小树呢？σ(≧ε≦ｏ)

– cake was baked for 18 mins
我的蛋糕烤了18分钟

 ☆*:.｡. o(≧▽≦)o .｡.:*☆

all ready for the church mates ^^

做礼拜去了哈 ⛪️

Pollution index: sunny singapore