Bananas are one of the favorite fruits in my family. However, once ripen up they start to develop brown spots very quickly. Not everyone enjoys the mushy and squishy texture of overripe bananas but they are perfect for baked goods such as chiffon cake, banana bread, banana mousse and muffins. Together with some leftover sour cream that I discovered in my fridge, I came up with this recipe for banana bundt cake.
香蕉是EC家人最喜愛的生果之一，所以廚房常常掛着香蕉。香蕉成熟時便會出現梅花點，然而外皮快熟到發黑，内裏軟軟的熟香蕉並不是每個人的心頭好，這些熟香蕉最適合做戚風蛋糕，香蕉麵包、鬆餅、慕絲蛋糕等等。而今次的環形蛋糕主要有家中的熟香蕉及EC在雪櫃找到的酸忌廉。
To add some crunchiness, I tossed some chia seeds into the batter (I have a big bag of them so need to use them more often!). Chia seeds have been often referred to as a “superfood” as they are packed with nutrients such as omega-3 fatty acids, fiber, protein, antioxidants as well as minerals. When mixed with water, it becomes an egg substitute in recipes (read about my blog post Vegan Chocolate Soft Cookies). Chia seeds can be incorporated into daily diet easily, for instance, by sprinkling on yogurt, cereal and drinks. The seeds absorb liquids very well and can be turned into a pudding (read about my blog post Mango Coconut Chia Pudding).
為了加添一㸃脆脆的口感，EC在蛋糕加入了奇異籽(其實是家中的奇異籽很大包用來用去也用不完)。奇異籽有「超級食物」之稱，內含豐富Omega-3脂肪酸、纖維、蛋白質、抗氧化劑及礦物質，對健康十分好。奇異籽與水混合後更能代替蛋作無蛋甜點(詳情可參考純素朱古力軟曲奇)。此外，奇異籽能輕易地加在日常食物中，例如乳酪、早餐穀物和飲品等。吸水性強的奇異籽還可做布丁杯，詳情可參考椰香芒果奇異籽布丁。
Now back to the cake. This banana cake is very easy to make and is very moist. The sour cream and dark brown sugar are what keep the cake moist so try not to substitute them with milk or granulated sugar. For better flavor, let the cake rest overnight to mature. To add a finishing touch, simply dust the cake with powdered sugar before serving.
還是說回蛋糕吧！這個鬆軟濕潤的香蕉蛋糕做法十分簡單，酸忌廉和黑糖可令蛋糕保持濕潤，因此盡量不要用牛奶及細砂糖取替。另外，蛋糕做好放涼後留待第二天才吃味道會更好。蛋糕不用華麗的裝飾，食用前簡單地洒上少量糖份經已足夠了。
Banana Bundt Cake with Chia Seeds
香蕉奇異籽環形蛋糕
For 10” bundt cake pan
十寸中空環形蛋糕模份量
Ingredients
300 g cake and pastry flour
150 g dark brown sugar
2-1/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3 large eggs
3 overripe medium bananas
180 g sour cream
150 g unsalted butter, slightly softened
75 g grapeseed oil
1-1/2 tsp vanilla bean paste or pure vanilla extract
75 g chia seeds
Powdered sugar (for dusting)
Notes: The eggs I use are about 50 g each without shells.
材料
低筋麵粉 300克
黑糖 150克
泡打粉 2-1/4茶匙
梳打粉 3/4茶匙
鹽 3/4茶匙
大蛋 3隻
熟香蕉 3隻(中型)
酸忌廉 180克
無鹽牛油 150克(室溫放軟)
葡萄籽油 75克
雲尼拿醬或純雲尼拿香油 1-1/2茶匙
奇異籽 75克
糖粉 適量(洒面裝飾用)
註：EC用的大蛋每隻淨重約50克
Directions 做法
Preheat oven to 325ºF/160ºC. Grease and flour the bundt pan. Tap off excess flour then set aside.
焗爐預熱325ºF/160ºC，環形蛋糕模內抹油洒上薄麵粉後拍走多餘麵粉，備用。
Blitz the bananas and sour cream in a blender or food processor until smooth. Add eggs and vanilla then process briefly until blended. Set aside. If no gadget is available, place bananas in a large bowl and mash with a fork. Then stir in the remaining ingredients until smooth.
把香蕉和酸忌廉放在食物處理器或攪拌機內拌至順滑，加入蛋和雲尼拿醬輕輕打匀備用，沒有機器協助則可把香蕉放在大碗中用叉壓成泥，再加入餘下材料拌至順滑。
In a mixing bowl, sift together the flour, baking powder, baking soda, salt, chia seeds and sugar. Whisk to combine. Add softened butter and grapeseed oil. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until mixture resembles wet sand.
麵粉、泡打粉、梳打粉、鹽、奇異籽及糖混合過篩放在鋼盆內拌匀，加入軟化牛油和葡萄籽油，用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)低速拌至濕沙狀。
Beat in the banana mixture in two to three batches with low speed until fully incorporated. Raise to medium speed and beat for 1 minute to aerate the batter and develop the cake’s structure. Batter should be smooth and free of lumps. Scrape down the sides as needed.
香蕉混合物分兩至三次加入低速拌至完全混合，之後轉中速打一分鐘將空氣混入麵糊及加强蛋糕組織，麵糊應是幼滑並無顆粒，需要時可用膠刮清理盆邊。
Scrape batter into the prepared pan to 2/3 full (I didn’t have enough ingredients so made only 2/3 of the recipe and filled the mold half way full). Tap pan onto the kitchen counter several times to get rid of large air bubbles. Smooth top with a spatula.
把麵糊倒進模中至七成滿(EC不夠材料只做了食譜的三分二份量，模具大約半滿)，將模往枱上輕敲幾下敲出較大的氣泡後抹平麵糊表面。
Bake until the cake springs back to the touch and a toothpick inserted into the cake comes out clean, about 30 to 40 minutes. Adjust oven temperature and baking time accordingly for your own oven.
入爐焗至蛋糕表面有彈性及竹籤插入蛋糕取出不沾麵糊，約30至40分鐘，各家焗爐火力不同，請自行調節焗爐溫度及時間。
Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust cake with powdered sugar before serving.
出爐10分鐘後脫模，反轉蛋糕移到鋼架完全放涼，食用前洒上糖粉裝飾。
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