【香蕉面包】
by 毛毛妈
我们家领导们都喜欢香蕉,每次买一大把,来不及吃完都已经变熟了。用熟了的香蕉做香蕉面包,没有太多的技术含量,面包很湿润柔软,放了全麦面粉和燕麦,比较健康吧。
用料:
1:中筋面粉1杯(160克),全麦面粉1/2杯(80克),燕麦片1/2杯(47克);
2:白糖1/4杯(52克),红糖1/4杯(45克)
3:泡打粉1又1/2茶匙(7克),小苏打1/3茶匙(1.5克),盐1/4茶匙,1又1/2茶匙肉桂粉;
4:核桃仁1/4杯(30克),压碎;
5:香蕉2根(净重204克);
6:玉米油1/4杯(53克),杏仁奶或低脂白脱牛奶1/3杯(80克),香草香精1又1/4茶匙(6克);
7:大鸡蛋2只。
其他:
9×5 英寸玻璃面包烤盘。
注:1大匙Tablespoon=15毫升,1茶匙Teaspoon=5毫升,1杯Cup=240毫升。
做法:
1、预热烤箱350F/175摄氏度。将所有1-4料放一盆里(图1),用一叉子拌匀(图2)待用。将香蕉放入另外一盆里,用勺子压碎,然后放入所有6-7料(图3),用打蛋器(handheld mixer)高速打2-3分钟(图4)到均匀(图5)。
2、将充分混合均匀的1-4料,倒入蛋糊里(图6),用打蛋器中速(图7)打30秒,还可以看到少许干粉(图8)。
3、然后用橡皮刀拌至刚刚均匀(图9),千万不要拌过头。玻璃面包烤盘喷上PAM不粘油,将面糊放入烤盘里(图10)。
4、将烤盘放入预热至350F/175摄氏度的烤箱内,烤50分钟左右至表面金黄色,用牙签插入,拿出是干净的就好了。
5、烤好的香蕉面包在烤盘里冷凉20分钟后,取出切块。可以热食,剩余的香蕉面包放一密闭盒里,室温下可以保存2-3天,冰箱可以冷藏1周。
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