【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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