奈潔拉 香蕉麵包 Banana Bread (Nigella Lawson)

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奈潔拉 香蕉麵包
Banana Bread (Nigella Lawson)

Adapted from Nigella . Com

Makes: 8-10 slices

Ingredients:
100 grams sultanas 葡萄乾
75 ml dark rum (or Bourbon) 蘭姆酒
125 grams unsalted butter (melted) 無鹽奶油
150 grams caster sugar 細砂糖  >>  reduced to 100g
½ teaspoon salt 鹽
1 teaspoon vanilla extract 香草精
2 large eggs 雞蛋
4 small very ripe bananas (mashed) 香蕉  >>  about 300g
60 grams chopped walnuts 核桃
175 grams plain flour 中筋麵粉
2 teaspoons baking powder 泡打粉
½ teaspoon bicarbonate of soda 蘇打粉

Chocolate Flavor 巧克力口味
replacing 25g / 3 tablespoons of the flour with good cocoa powder 可可粉
adding 100g / 4oz of dark chocolate, cut up into smallish chunks 苦甜巧克力


Method:

1. Put the sultanas and rum or bourbon in a smallish saucepan and bring to the boil.
2. Remove from the heat, cover and leave for an hour if you can, or until the sultanas have absorbed most of the liquid, then drain.
3. Preheat the oven to 170ºC/gas mark 3/325ºF and get started on the rest. Put the flour, baking powder, bicarb and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.
4. In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit. Scrape into a loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake in the middle of the oven for 1-1¼ hours. When it's ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.

 

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Banana Bread 香蕉蛋糕 (打發蛋白版本)

20cm*20cm

• 300g   冷凍過熟香蕉 Frozen Over Ripe Banana
• 100g   溶化無鹽奶油 Melted Unsalted Butter
• 3ea    蛋黃     Egg Yolks
• 1/4tsp 鹽       Salt
• 1/2tsp 香草精   Vanilla Extract
• 175g   中筋麵粉 All-Purpose Flour
• 60g    核桃     Walnut
• 100g   葡萄乾   Raisin
• 50g    蘭姆酒   Dark Rum
• 3ea    蛋白     Egg Whites
• 100g   黑糖     Brown  Sugar

* 170℃/45minutes *