每次發現家中有很"熟成"的香蕉時 我就會很想做蛋糕
昨天晚上快速的做了一個香蕉蛋糕 用了五根小的香蕉 加上巧克力粉
把食譜中的糖分少一半 (後來證明我的決定是對的 因為原來食譜的兩杯糖會太甜)
以下是食譜 ~
(不過因為懶的出門買鮮奶油 因此並未在蛋糕上加上食譜中有的巧克力奶油 )
Chocolate Banana Cake:
2 cups (400 grams) granulated white sugar
1 3/4 cups (245 grams) all-purpose flour
3/4 cup (75 grams) cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 cup mashed ripe bananas (about 2 medium sized bananas)
1 cup (240 ml) warm water
1/2 cup (120 ml) milk
1/2 cup (120 ml) safflower or canola oil
1 1/2 teaspoons pure vanilla extract
Chocolate Ganache Frosting:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
1 tablespoon (14 gram) unsalted butter
Garnish: (optional)
Dried banana chips
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 13 inch (23 x 33 cm) pan. Set aside.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin. Pour the batter into the prepared pan and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and let cool on a wire rack. When completely cooled, frost with the Ganache.
因為沒有巧克力先奶油再上面做裝飾 只好灑上糖粉做做對比 拍照比較好看點
還有我的波提獅做背景 哈
這次因為用的烤盤比較小 比較深 所以花久一點的時間烤 幸好蛋糕體還是是溼潤的 沒有過於乾澀
加上鮮奶油應該會是超級好吃
下次再來做一次
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