Banana Nut Sour Cream Bundt Cake 香蕉酸忌廉合桃環形蛋糕

Here’s another recipe for banana nut cake. The previous recipe I wrote in 2017 involves a mixing method called the “two-stage mixing method” (refer to Banana Walnut Bundt Cake for details). This time I’m using the traditional creaming method. At the same time, I was trying something new that a sister at church taught me, namely, using frozen bananas for a more concentrated flavour. She told me to save up overripe bananas in my freezer and thaw them and drain off excess liquids before using them for baking. I tried and found that my cake batter was actually thicker than one that is made with fresh, ripe bananas (and I actually needed almost double the amount of frozen bananas to get the required amount as they seep out lots of brown liquids). My cake did taste more `banana-y” (ok fine I am making up this word but you know what I mean). Unpeeled, whole bananas can be kept in the freezer for two to three months without any issues. I will keep collecting and freezing overripe bananas that nobody wants to eat for my future baked goods.
這是另一個香蕉合桃蛋糕食譜，過去在2017年分享的香蕉蛋糕食譜使用的是兩段攪拌方法(詳情請參考香蕉核桃環形蛋糕)，這次則用回傳統的糖油混合法。較早之前教會的一位姊妹分享了一個令香蕉更出味的小妙法，她說若想香蕉味更濃郁的話可使用冷凍過的香蕉。她習慣把吃不完的成熟香蕉儲存在冰箱中，儲到一定數量的時候，她便會拿出來解凍然後做蛋糕。香蕉在解凍過程中會有很多咖啡色的水流出，濾掉後便可以使用。EC跟着她的做法真的覺得蛋糕比以前使用新鮮香蕉的來得香濃。另外，因為解凍時濾掉了很多水，因此冷凍香蕉的份量幾乎是平時的兩倍，蛋糕麵糊的質地也比平時的杰。連皮的香蕉可在冰箱中保存兩、三個月也不成問題的，EC以後會繼續用這個方法儲存並使用充滿黑點沒有想吃的成熟香蕉了。

Banana Nut Sour Cream Bundt Cake
香蕉酸忌廉合桃環形蛋糕

For 6-cup bundt cake pan
6杯容量中空環形蛋糕模份量

Ingredients
200 g cake and pastry flour
1 tsp baking powder
1/4 tsp baking soda
240 g overripe banana flesh (from 2 medium fresh bananas or 4 medium frozen bananas with excess liquids drained off after thawing)
120 g sour cream
1 tsp pure vanilla extract
150 g unsalted butter, slightly softened
1/4 tsp salt
100 g granulated sugar (I use organic cane sugar)
50 g dark brown sugar
2 large eggs (about 100 g)
1/2 cup roasted walnuts, chopped (optional)
Notes: The eggs I use are about 50 g each without shells.

材料
低筋麵粉 200克
泡打粉 1茶匙
梳打粉 1/4茶匙
香蕉泥 240克(約2隻新鮮中型成熟香蕉或4隻已解凍並濾出汁液的冷凍成熟香蕉)
酸忌廉 120克
純雲尼拿香油 1茶匙
無鹽牛油 150克(室溫放軟)
鹽 1/4茶匙
砂糖(EC用有機蔗糖) 100克
黑糖 50克
大號雞蛋 2隻(約100克)
烤香合桃碎 1/2杯(可不加)
註：EC用的大號雞蛋每隻淨重約50克

Directions 做法
Preheat the oven to 325ºF/160ºC. Butter and flour the bundt pan then tap off excess flour (or spray with a baking spray).
爐焗預熱325ºF/160ºC，環形蛋糕模內抹牛油並洒上薄麵粉後拍走多餘麵粉(或噴上烘焙而設的噴霧油)。

Place banana flesh in a large bowl and mash with a fork. Stir in sour cream and vanilla. In another large bowl, sift together the flour, baking powder and baking soda. Set aside.
把香蕉放在大碗中用叉壓成泥，加入酸忌廉和雲尼拿油拌勻；另一大碗內混合麵粉、泡打粉和梳打粉，備用。

With a hand mixer or a stand mixer fitted with the paddle attachment, beat softened butter with low speed until smooth. Add salt and both sugars and mix briefly with low speed. Change to medium speed and beat until mixture is light and fluffy, 4 to 5 minutes, scraping down the sides of the bowl if needed.
用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)把軟化牛油低速打滑，加入鹽和兩種糖低速稍拌勻，轉中速打發至顏色轉淡及蓬鬆，約四至五分鐘，需要時可用膠刮清理盆邊。

Add eggs one at a time, beating well with medium speed until fully incorporated between each addition. Scrape the sides of the bowl as needed.
雞蛋逐顆加入中速打匀，每次待蛋液完全被吸收才可加另一次，需要時可停機清理盆邊。

With low speed, sift in half of the flour mixture and mix briefly. Stir in the banana-sour cream mixture until Incorporated. Sift in remaining flour mixture and mix until just combined and do not over-mix. Scrape down the sides as needed. Fold in walnut pieces with a spatula if using.
篩入一半乾粉低速略為混合，加入香蕉酸忌廉混合物攪拌均勻，篩入餘下乾粉低速混合至剛無粉粒，切勿過度攪拌，需要時可用膠刮清理盆底和盆邊，加進合桃碎(如用)，輕手以切拌手法拌勻。

Spoon batter into the prepared pan. Tap the pan several times gently on a work surface to release any bubbles that may have developed and ensure the batter reaches all crevices in the design. Smooth top with a spatula.
把麵糊平均倒進模中，往枱上敲幾下讓麵糊充分填滿模具的坑紋和釋出較大的氣泡後抹平表面。

Bake in a preheated oven at 325ºF/160ºC for 45 to 50 minutes or until the cake is golden, feels firm and a toothpick inserted in the centre comes out clean (tent with aluminum foil for the final 15 minutes of baking if the cake appears to brown too quickly). Adjust oven temperature and baking time accordingly for your own oven.
※increase baking time by at least 15 minutes if a loaf pan is used
放入預熱325ºF/160ºC焗爐焗45至50分鐘或至蛋糕顏色金黃，表面有彈性及竹籤插入蛋糕取出不沾麵糊(若蛋糕過早上色可在烘焙過程最後十五分鐘加蓋錫紙 )，各家焗爐火力不同，請自行調節焗爐溫度及時間。
※若用長方形模烘焙時間至少加長15分鐘

Cool in pan for 5 minutes before inverting onto a wire rack to cool completely. For best flavor, let cake rest overnight in an airtight container before consuming.
※for a crispy crust, reheat cake slices in the toaster oven for several minutes
出爐5分鐘後反轉蛋糕在鋼架上脫模，完全放涼後存放在密實盒中，第二天待味道融合後才食用味道更佳。
※若要蛋糕外皮回復脆口可在多士焗爐烘幾分鐘