焦黄油香蕉蛋糕 Brown Butter Banana Bread

不管外面多么名声大噪的香蕉蛋糕，至少在我已经尝试过的范围内，我始终觉得自己做的才是最好吃的，如果你不认同，那就试试了以后，再来反驳我也不迟哟！哈哈

为什么你会喜欢这个香蕉蛋糕？

这个蛋糕比普通的香蕉蛋糕多了一份小心思，入口先是浓郁的香蕉甜香，紧接着焦化黄油带来的榛果般坚果香气慢慢的在口腔内散开来。湿润、蓬松的蛋糕体组织，核桃的口感，巧克力粒的苦甜，加上偶尔咬到咔擦作响的粗糖，让人忍不住一口接着一口！

所需要的食材

第一部分

• 50g 白糖
• 20g 浅色黄糖
• 1g 盐
• 5g 柠檬汁
• 1 鸡蛋

第二部分

• 200g+- 香蕉, 非常熟
• 1/4tsp 香草精
• 70g 焦化黄油, 液态但不烫手

第三部分

• 125g 普通面粉
• 1/2tsp 苏打粉
• 1/2tsp 泡打粉
• 1/2tsp 肉桂粉

Topping (可选 Optional) :

• 巧克力粒
• 核桃
• 粗黄糖

烤箱温度 :

175C, 15mins
+
160C, 15mins

~ 视频教程~

料理步骤

1. 首先把所有干粉类过筛
2. 然后把香蕉压成泥，并保留一些块状
3. 然后把第一部分的食材打发至发白，微微浓稠
4. 加入第二部分的食材，大致搅拌均匀
5. 再把所有粉类一次性加完到蛋糊里
6. 用打蛋器轻拌至看不见干粉，不要过度搅拌
7. 用刮刀确保碗底和碗壁没有残留干粉
8. 把面糊倒入垫了烘焙纸的磨具
9. 然后放进已经预热好的烤箱（温度和时间请参考这里）
10. 15分钟以后如果蛋糕已经完美上色，盖上铝箔纸，再继续烤至熟透
11. 出炉以后记得趁着温热来一片！

阿琴小贴士

• 每个人的烤箱力度，模具大小，材质都不同，蛋糕的熟成时间自然会有所差异。如影片所显示，用竹签就可以很好的测试蛋糕内部是否完全熟透哦！
• 如果你只是为了这个蛋糕做焦黄油，那需要用比食谱的分量多点的黄油, 因为焦化后黄油的重量会减少呢~

Print Recipe

No matter how famous a banana bread may claim to be, among all the ones I’ve tried, my version is still the best to me. And if you don’t agree, just try it first—then only come back to me with your opinion, HAHA!

Why you would love this banana bread？

This banana bread is layered with flavours and textures. At first bite, the sweet fragrance of banana comes through, followed by the nutty aroma of browned butter spreading out in the mouth. It is moist and fluffy, with the crunch of walnuts, the bittersweet notes of chocolate chips, and the occasional crunch of coarse sugar—making you want it more!

All you need

1st Part

• 50g Sugar
• 20g Light brown sugar
• 1g Salt
• 5g Lemon juice
• 1 Egg

2nd Part

• 200g+- Banana, very ripe
• 1/4tsp Vanilla extract
• 70g Brown butter, melted but not hot

3rd Part

• 125g AP flour
• 1/2tsp Baking soda
• 1/2tsp Baking Soda
• 1/2tsp Cinnamon powder

Topping (Optional) :

• Chocolate chips
• Walnut
• Coarse light brown sugar

Oven Temperature:

175C, 15m
+
160C, 15m

~ Video Tutorial~

Steps of making

1. First, sift all the dry ingredients.
2. Mash the bananas roughly, while leaving some chunks.
3. Whip the 1st part of ingredients until pale and slightly thickened.
4. Add the 2nd part of ingredients and mix roughly until combined.
5. Add all the dry ingredients (3rd part) into the batter at once.
6. Gently fold with a whisk until no dry flour is visible—do not overmix.
7. Use a spatula to ensure no dry flour remains at the bottom or sides of the bowl.
8. Pour the batter into a mold lined with parchment paper.
9. Place into a preheated oven (refer to the temperature and time provided here). After 15 minutes, if the cake has browned perfectly, cover with foil, and continue baking until fully cooked.
10. Once it’s done baking, don’t forget to enjoy a slice while it’s still warm!

Cheen’s Little Tips

• Since every oven differs in strength and power, and molds vary in size and material, the baking time for the banana bread will naturally differ. As shown in the video, using a bamboo skewer is a great way to test whether the center is fully baked through.
• If you’re browning butter just for this cake, make sure to use a little more than the recipe calls for, because the weight of butter decreases after browning.

Printable Full Recipe

---

搜索 Search