Chocolate Banana Bundt Cake 朱古力香蕉蛋糕

I got some ripe bananas at home that nobody was interested in. So in they went to my mixer for a moist and delicious cake. I’ve started using a combination of trehalose and organic sugar for butter cakes recently for reduced sweetness without giving up moisture and so far I’m pretty satisfied with the result. … Continue reading Chocolate Banana Bundt Cake 朱古力香蕉蛋糕

Banana Pound Cake 香蕉牛油磅蛋糕

Pound cake is named for the traditional proportions of a pound each of flour, butter, sugar and eggs. Mine is a reduced sugar and scaled down version that incorporates leavening agent (baking powder) for a less dense pound cake and mashed bananas for extra moisture. 磅蛋糕的名稱來自其傳統材料比例-- 麵粉,牛油,砂糖和雞蛋各一磅。EC依比例縮小了份量製作自己的版本,糖的比例固然减少了,也加入泡打粉增加蛋糕鬆軟度,另外亦加了香蕉泥使蛋糕更濕潤。 To make it easier for the egg mixture … Continue reading Banana Pound Cake 香蕉牛油磅蛋糕

Banana Walnut Bundt Cake 香蕉核桃環形蛋糕

I developed this recipe solely to test my new Nordic Ware bundt pan. It was a not-so-sweet, moist and slightly dense ring-shaped cake baked in a bundt pan. In 1950, the word "bundt" was trademarked by H. David Dalquist, the co-founder of Nordic Ware which was a Minnesota-based cookware manufacturing company. He developed the pan … Continue reading Banana Walnut Bundt Cake 香蕉核桃環形蛋糕

Banana Bundt Cake with Chia Seeds 香蕉奇異籽環形蛋糕

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 … Continue reading Banana Bundt Cake with Chia Seeds 香蕉奇異籽環形蛋糕