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簡單香蕉蛋糕

簡單香蕉蛋糕的做法
7.3 综合评分 8439 人做过这道菜收藏
沈知味的厨房
沈知味这款香蕉蛋糕最大的特点是简单，不需要室温软化黄油，也不用打发雞蛋，只需要10分钟的准备工作，然后丢进烤箱即可，美味毫不打折。懒人快手食谱又一发~

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配方的量已經調整，比之前味道更好

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新發現，這款蛋糕用長吐司模做基本頂端都會裂開，如果用圓蛋糕模或者瑪芬模烤頂端不容易裂縫或者裂縫不規則。另外我覺得開花這件事和模子的大小有關，如果模子大面糊量小，散熱好，就不容易裂開。我試過將做剩下的面糊倒在蛋糕模裏，鋪了一薄層，烤出來就沒開花
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方子裏用的是煉乳，有人問能不能用牛奶代替。我沒試過，理論上因爲牛奶比較稀，所以方子裏的油要減少一點，然後烤的時候時間再長個五六分鍾，大家可以試著做一下。但建議最好是用煉乳，因爲味道好。
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有人問爲什麽做出來很紮實想饅頭。原因大概有以下兩種：1、沒有用低筋面粉；2、最後一步過度攪拌了，只要沒幹面粉了就停止攪拌，另外不要劃圈攪，和炒菜一樣的姿勢去攪拌。

用料

香蕉	一根
低筋面粉	100g
泡打粉	5ml(一匙）
白糖	20g
雞蛋	一只
煉乳	30ml
植物油	40ml

簡單香蕉蛋糕的做法

将香蕉压成泥和雞蛋、煉乳、白糖、植物油一起放入大盆
將它們攪拌成糊狀
將低筋面粉和泡打粉過篩，與混合好的香蕉糊一起拌勻（沒幹面粉了就停止，另外不要劃圈攪，和炒菜一樣的姿勢去攪拌。）
面糊倒入不沾的模具中，放進預熱170度的烤箱，中層，上下火烤35分鍾即可
成型的香蕉蛋糕如圖

小貼士

1、植物油選擇沒有味道的，比如玉米油和葵花籽油。不要用花生油和橄榄油。
2、使用15cm×7.7cm×7.7cm吐司模烤制，是450g吐司模的一半大。免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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