Muffins and Quick Bread

Banana Bread (Oil and Butter Free)

Have you ever tried any oil or butter free cakes or muffins? The oil or butter in these kinds of baked goods is usually replaced with fruit purees such as applesauce, mashed bananas, pear puree or even baby food. Yesterday I just baked a loaf of banana bread without any oil or butter. Banana bread is a type of “quick bread” in which leaveners such as baking powder and/or baking soda instead of yeast is used. No kneading or rising period is required and the batter is prepared with two bowls. You will need a bowl for your dry ingredients and another bowl for your wet ingredients. Simply pour the wet over the dry, give it a few gentle folds, then you are good to go! This recipe is very similar to my banana chocolate chips muffins and pumpkin chocolate chips muffins, only made without any oil or butter! I have used Greek yogurt and agave syrup to make the bread more moist and tender. By folding in extra ingredients like chocolate chips, dried fruits or nuts you can create different varieties.

大家試過無油或牛油的蛋糕或鬆餅嗎?這類蛋糕通常用果茸(如蘋果、香蕉和梨等)取替油份,EC昨天便焗了一個不含油或牛油的香蕉蛋糕。香蕉蛋糕是快速麵包(Quick Bread)的一種,一般以泡打粉及/或梳打粉等膨脹劑代替酵母,麵糊無需揉搓或發酵,只要準備兩個大碗,一個放進所有乾性材料,另一個放入濕性材料,將兩者輕輕拌勻後便可入爐焗了!這跟EC做過的朱古力香蕉鬆餅南瓜朱古力粒鬆餅很相似,只是沒有加入牛油或菜油,EC採用希臘式乳酪及龍舌蘭糖漿令蛋糕更濕潤及鬆軟,在麵糊內拌入朱古力粒、果乾及果仁等亦可做成不同風味。


 

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Banana Bread (Oil and Butter Free)
香蕉蛋糕 (無油/牛油)

makes a 9 by 5 inch loaf
可做9×5寸烤模

Ingredients

180 g all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
60 g muscovado sugar (or dark brown sugar)
40 g (about 2 Tbsp) agave syrup (or honey or maple syrup)
2 large eggs
2 (about 200 to 240 g) ripe large-sized bananas
120 g plain Greek style yogurt
1/2 tsp vanilla bean paste or pure vanilla extract

Notes: The eggs I use are about 50 g each without shells.

材料

中筋麵粉 180克
泡打粉 1茶匙
梳打粉 1/2茶匙
鹽 1/2茶匙
肉桂粉 1/2茶匙
原蔗黑糖(可用黑糖代替) 60克
龍舌蘭糖漿 (可用蜜糖或楓糖漿代替) 40克 (2湯匙)
大蛋 2隻
大型熟透香蕉 2隻 (約200 – 240克)
原味希臘式乳酪 120克
雲尼拿醬或純雲尼拿香油 1/2茶匙

註:EC用的大蛋每隻淨重約50克

Directions 做法

Preheat oven to 350°F/175°C. Line a loaf pan with parchment paper. Skip this step if you are using silicon molds like I do.
焗爐預熱350°F/175°C,烤模內放牛油紙備用,像EC般使用矽膠模則不用墊紙。

Sift flour, baking powder, baking soda, salt and ground cinnamon in a large mixing bowl. Mix well and make a well in the center. Set aside.
麵粉、泡打粉、梳打粉、鹽及肉桂粉混合過篩放入鋼盆中,將粉往周圍撥成粉牆狀備用。

In a large bowl mash banana with a fork (you may leave a few small chunks for added texture). Add eggs, Greek yogurt, vanilla bean paste, sugar and agave syrup. Whisk until well combined. Add wet ingredients to the dry. With a spatula, gently fold until just combined. Batter should be lumpy. DO NOT overmix or else your bread will be tough.
香蕉放大碗中用叉子壓成泥(若想增添口感便不用將香蕉完全壓爛),加入蛋、乳酪、雲尼拿醬、糖及龍舌蘭糖漿用蛋拂充份拌勻,將濕料倒進乾料中,用膠刮輕輕以切拌方法拌至剛無粉粒,麵糊應呈結塊狀並不順滑,切勿過度攪拌,否則蛋糕不會鬆軟。

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Scrape batter into the pan and smooth the top.
將麵糊倒進模中並抹平表面。

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Bake until a wooden skewer inserted in the center of bread comes out clean, about 35 minutes for my oven. Adjust time accordingly.
放入焗爐焗至竹籤插入蛋糕中央取出不沾麵糊,EC家中焗爐約需三十五分鐘,請自行調整時間。

Remove from oven. Cool bread in pan for 5 minutes before transferring to a wire rack to cool completely. Let the bread rest for half a day or overnight so the banana flavor can be fully developed.
取出後讓蛋糕在模內待五分鐘後可取出轉到鋼架放涼,放半天或過夜才吃香蕉味會更豐富。

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If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

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https://www.facebook.com/ECBakes

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