【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。
Some truly terrific work on behalf of the owner of this website , perfectly great subject material.
I and also my guys ended up reviewing the nice items found on your web blog and so the sudden got an awful suspicion I never expressed respect to the website owner for those tips. These men were definitely consequently very interested to learn them and now have in truth been taking advantage of them. Appreciate your truly being well considerate as well as for settling on variety of helpful themes most people are really desirous to be aware of. Our sincere regret for not saying thanks to you sooner.
What i do not realize is actually how you are not actually much more well-liked than you may be now. You are very intelligent. You realize therefore considerably relating to this subject, made me personally consider it from so many varied angles. Its like men and women aren’t fascinated unless it is one thing to do with Lady gaga! Your own stuffs great. Always maintain it up!
Hello! I just would like to give a huge thumbs up for the great info you have here on this post. I will be coming back to your blog for more soon.