Best-Ever Banana Flat Cake . 最好吃的香蕉蛋糕

Best-Ever Banana Flat Cake

最好吃的香蕉蛋糕

It is not easy to have a good banana cake. Most of the banana cakes I came across were all too damp wet. I only eat banana cakes that I bake as it has the fluffy and moist texture that I like. Please bear in mind that the difference between damp wet and moist cake. Damp wet is something you feel the moisture when you touch the cake while moist is, you could feel that the cake is not dry, it's soft and crisp.

I have posted the same recipe somewhere two years ago, and I would like to share it again here. The only area I have adjusted was, the amount of flour as the ripe bananas that I used this time seemed having more moisture in it. I have put additionally 15g of cake flour to my original recipe. It came out as good as expected.

Baking is an art and it is also a science. In order to get a good result on having nice cakes, breads and pastries, you must have everything ready and well prepared. I used a square cake tin this time to make a flat cake, it looked different from what the regular banana cake is, but it looked good.

要找一個好吃的香蕉蛋糕並不容易。我見過的香蕉蛋糕大都很潮濕。我承認挑咀，只愛吃自己烘烤的香蕉蛋糕，因為它有我喜歡的蓬鬆而潤澤的質地。請記住潮濕和潤澤是有大分別的。潮濕是你用手拿着時感覺到水氣，而潤澤是即使把蛋糕放進口也不黏咀，質地柔潤而鬆軟。

兩年前，我在其他地方發佈過我這食譜，今次想在這裡再次分享。這次在食譜上唯一有調整的，是加多了15g 低粉，這全因感覺到今次用的熟香蕉含較多水份。

烘焙的確是一種藝術又是一種科學。要有好的烘焙效果，各式材料永遠都要配合妥當。我這次用了方形蛋糕模具製作扁平蛋糕，成品看起來可愛，吃起來味道也一如所料地非常好。

Best-Ever Banana Flat Cake

Cake Tin: 20cm x 20cm x 7cm

Ingredients: 

Ripe Bananas, mashed   2 pc(approx. 200g)

Egg,  2 pc (shell-on approx 57g each)

Rice Bran Oil   40g (Or vegetable oil)

Butter, softened 10g

Cake Flour  100g

Raw Sugar  70g

Salt  2.5g

Baking Soda  5g

Baking Powder  15g

Natural Vanilla Extract  15g

Method:

1. Preheat oven to 180C

2. Sift flour, mix in salt, baking soda and baking powder

3. Beat sugar, eggs and butter till pale, light and fluffy, add in mashed bananas, oil and vanilla extract, mix well

4. Mix in all the dry ingredients using low speed till well combined， pour mixture into a lined cake tin, shake off the air bubbles

5. Bake for about 30 min or until you get your desired color

Cooking Tips:

1. Do not suggest to use plainly butter for banana cake unless you want it wet.  Rice bran oil or vegetable oil can be used if you want to skip butter. The best ratio of butter to vegetable oil is 1 : 4

最好吃的香蕉蛋糕

蛋糕盆: 20cm x 20cm x 7cm

材料：
熟香蕉，搗碎  2 pc（約 200g）
雞蛋， 2 pc (連殼每隻約 57g )
米糠油  40g (可用菜油)
牛油，室溫  10g
低筋粉  100g
原糖  70g
鹽  2.5g
食用梳打粉  5g
泡打粉  15g
天然香草油  15g

做法：
1. 預熱烤箱至180C
2. 麵粉、小蘇打和泡打粉過篩，加入鹽混勻
3. 將糖，雞蛋和黃油打勻至泛白，輕盈和蓬鬆，加入香蕉泥、米糠油和香草油，混勻
4. 用低速混入乾材料至均勻，倒入已墊紙蛋糕盆，輕搖震出空氣
5. 入烤箱烘烤約 30分鐘 或達理想顏色

提示：
1. 要香蕉蛋糕滋潤而不濕膩，不建議改用全牛油，建議牛油與植物油比例 1:4。也可全用植油