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Monday, March 7, 2011

不是一般的 ‘低脂香蕉蛋糕’ Low-Fat Banana Bread

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这个食谱去年收到现在, 因为每次都很难找到熟透的香蕉。 刚好那天终于给我买到了, 就顺利把这个蛋糕完成了。 只是临时忘了买优格, 到家里附近的商店买, 只找到草莓味的, 没办法, 我照用, 还好出来的效果没有影响, 也没有古怪的味道。 只是后来我想其实我用牛奶来代替也没问题的, 我一时没有想到。 



 
低脂香蕉蛋糕 (取自Joy of Baking)
  • 香蕉 2条
  • 苏打粉 1tsp
  • 优格 120ml
  • 植物油 60ml
  • 黄糖 175g (我减到90g, 还是蛮甜了)
  • 蛋 1粒
  • 香草精 1tsp
  • 面粉 130g
  • 全麦面粉 60g
  • 肉桂粉 1/2tsp
  • 发粉 1tsp
  • 盐 1/4tsp
  1. 把香蕉压软, 和优格还有苏打粉混合均匀。
  2. 在一个容器, 把油, 糖, 蛋和香草精搅拌均匀。 
  3. 在另一个容器, 把面粉, 全麦面粉, 发粉, 肉桂粉和盐混合一起。 
  4. 把做法(1)和(2)的面糊混合在一起。 
  5. 筛入做法 (3)的粉类, 用橡皮刮刀拌匀就好了。
  6. 放入烤盘, 或者纸杯, 放入预热180‘C的烤箱, 烤大概 40-50分钟。 

这个蛋糕算低脂吧, 跟典型的香蕉蛋糕不一样, 因为它舍弃了牛油, 只有了植物油而已。 再加上添加了全麦面粉, 感觉比较健康。 虽然我把糖粉减了一半, 但是还是蛮甜的, 或许我买的香蕉本身的甜度已经很高了。 这个蛋糕的做法跟马芬有点相似, 就是干和湿的面糊混合的时候, 不能拌太久, 不然口感会比较粗慥, 所以只要稍微混合就好了。  



这个蛋糕的口感属于比较扎实那种,我蛮喜欢的。 这个拿来当早餐应该会很不错, 或者配苦苦的咖啡, 都很适合。 下次再做的话, 我会放一些坚果, 增添口感, 会更好吃。 

I am submitting this to Aspiring Bakers #5: Fruity March (March 2011) hosted by Bakericious.

32 comments:

  1. not bad to have one in a lazy afternoon tea, but today i have egg sponge cake, next time i will try yours, hehehe..

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  2. 好多干果铺在上面喔,好豪华的香蕉蛋糕哩:P

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  3. 看到低脂,主妇的眼睛就叮叮亮了起来,没办法,主妇太胖了,所以低脂,少油的主妇都有兴趣!

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  4. 我看见很大粒的杏仁哦~很吸引我哦~

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  5. Hehe, I just posted Banana Bread yesterday too. :) Yours looks v photogenic. :)

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  6. 外国人的食谱,甜度吓人,减少一半都不嫌多

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  7. Nice little brownish bread! I want to eat ;)

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  8. 又全麦又香蕉~
    纤维营养高哦!
    不错的早餐选择:)

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  9. 喜欢这样小小的bread,可以一倆口吃完!!

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  10. 把它bookmark起来了^^
    我会将肉桂粉的部分删除,
    超怕那股味道,呵呵~

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  11. Sonia: Wanted to bake this one for so long. Next time will try out your way to make egg sponge cake, looks tempting!

    鲸鱼: 因为贵妇要喝下午茶, 所以要比较高贵一些, 哈哈。

    Ee Leng: 我也是很怕肥啊, 所以都对那些没有那么油腻的比较有兴趣。

    Tracy: 哈哈, 看到我家还有很多杏仁豆, 就放了一粒装饰一下。

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  12. hanushi: I love this recipe because it's low fat, next time will try out yours!

    neyeeloh: 他们的糖粉真的高得吓人, 他们真的可以接受那么甜的, 很厉害, 下次都要减, 减, 减。

    Joceline: 看来大家都对上面的豆豆比较有兴趣。

    CaThY: You can try baking this next time, very suitable as breakfast.

    Pink Lady: 我很喜欢啦, 因为比较健康, 吃多了不会有罪恶感。

    Ah Tze: 我都喜欢做成 paper cup的, 比较容易吃, 带出去也比较方便。

    Bernice: 不要访肉桂也没问题, 不过我很喜欢肉桂的味道:)

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  13. Min,
    铺在上了干果很漂亮。。
    整个感觉棒很多。。。
    我也要试试了。。。

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  14. 董夫人: 哈哈, 我看到美美的蛋糕心情会比较好, 所以得要装饰一下:)

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  15. this is a really healthy muffin! looks so wholesome!

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  16. 美美的banana bread, no one will know it is low-fat ;)

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  17. hi min, this is definately good for anytime and looks pretty to bake them in individual paper cups!

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  18. 38隐形人: 下次我尝试做一个不香蕉的香蕉蛋糕 :)

    j3ss: Thanks! This is a better choice of breakfast compared with other kinds of bread.

    Happy Homebaker: Yes, it's just like normal banana bread, healthy and yummy! :)

    lena: I love baking in cups, easy to eat and bring to work for breakfast.

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  19. 材料蛮多下。。。我近来也爱上肉桂粉了,但是很多人接受不到,我还蛮喜欢的,有机会会试做你这道低脂,植物油我会换成橄榄油下去哦。。。。

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  20. 这香蕉蛋糕真很不错,很健康,就是糖份一定要减。最近好多网友都做香蕉蛋糕哦。。。

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  21. it look so soft and delicious! (: very healthy too (:

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  22. 扎实口感的蛋糕吃一个也够填饱肚子。。食谱收着先。。因为我有一串待熟的香蕉。:)

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  23. Min, I never get tire of banana cake, yours looks so good and tempting and I love your photos! Thanks for the AB submission.

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  24. Joelyn: 材料虽然多, 但是都很容易买到, 我最喜欢肉桂面包了, 吃不厌的。

    Anncoo: 觉得香蕉蛋糕大家都可以接受, 而且算比较健康的选择。

    The Sweetylicious: Yeah! I will bake this again for afternoon tea :)

    苏联妈妈: 对啊, 这个吃了一个就饱了, 喜欢拿它来当早餐。

    Jess: I love banana cake too, but those bought outside are a bit too sweet for my liking. Home-made ones are still the best!

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  25. oh is banana bread? i tot is banana muffin or cake, look really good, so tempting, emmmmmm

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  26. Actually is cake but in certain places they called it as bread.

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  27. Yummm...I want to eat...maybe tomorrow I will make leh...??

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  28. Hehe, Carine, waiting for your muffin ya, can bake for breakfast :)

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  29. Hi Min,

    First time I came across your blog. Really loving it! Can I substitute the veg oil with olive oil? You used brown sugar right? Can't wait to try this recipe. =)

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  30. Eliza, thanks for visiting! Sure, you can substitute the vege oil with olive oil, it will be a healthier option, and I used brown sugar for this recipe. Hope you will like the cake as I did.

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