Wednesday, 26 August 2015

Banana Nutella Pound Cake 香蕉榛果巧克力酱磅蛋糕 (中英食谱教程)


I don't know about you but I love Sara Lee's pound cakes since I was a child and would always eat it together with a cup of fresh milk. Three months ago, I shared my 'Marble Chocolate Pound Cake ' and it was super well received as many who have baked it feedback that it tasted exactly like Sara Lee's marble pound cake.

As I had some full ripe bananas sitting on my wet kitchen counter top, I was thinking if I should use it to bake my all time favourite 'Banana Cake(this is another highly recommended cake which many of my readers have tried and feedback that it is so soft and fluffy) or try something new. Then that big bottle of Nutella caught my sight... and here you are a Banana Nutella pound cake which is fragrant and tasty! 



Source from Internet

Source from Internet

Banana Nutella Pound Cake

(recipe modified from my Chocolate Marble Pound Cake,,食谱改之部落格的巧克力大理石磅蛋糕)

Ingredients: (makes 2 x 9"x 5" loaf pans or 2 x 8" round pan, you may half all the ingredients if making just one cake.

450g premium unsalted butter, soften at room temperature 
 (butter must not be too soft, it is ready for use when you can make a slight impression with your finger)
315g caster sugar (I reduced to 280g, if reduced too much will affect the moistness of cake) 
6 eggs, room temperature (I used eggs weighing 60g each)   
2 tsp pure vanilla extract (I used vanilla bean extract with seeds) 
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
400g all-purpose/plain flour (I used Blue Jacket premium patent flour) 
195g mashed bananas (about 2 big bananas)  
70g fresh whole milk 
100g nutella 

食材:(份量够做两个 9"x 5" 长方形面包模或两个8"圆形模, 如果只要做一个蛋糕,记得食材的份量要减半。

450克优质奶油,室温下软化奶油不能回溫到太軟, 用手指按压有微微的痕迹就可以了)

315克 细砂糖 (我用280克, 糖不可减太多,会影响蛋糕的湿润感)
6粒 大鸡蛋,室温(我用一粒60克的鸡蛋)
2 小勺 纯香草精(我用有香草籽的香草豆精)
1/2小勺 盐
1/2小勺  发粉/泡打粉
1/2小勺  苏打粉
400克 中筋面粉/普通面粉(我用水手牌优质粉心粉)
195克 香蕉泥 (大约两条大香蕉)
70克 全脂鲜奶
100克 榛子酱

Methods 做法:

1. Mashed up the bananas, drizzle some lemon juice on it. Set aside.  (drizzling the lemon juice can slow down the oxidizing/browning of bananas.) 

1。香蕉压成泥状,加入几滴柠檬汁, 备用。(柠檬汁可以延缓香蕉的氧化/褐化。)

2. Using an electric mixer, cream butter and sugar together until mixture is well combined and fluffy. (I used speed 5 on KitchenAid to beat for about 4 minutes)


3. Lightly beat the eggs and vanilla extract. Add the egg mixture in gradually, beat on medium-high speed for about 20 seconds after each addition. (Do not add too fast or the batter will be curdy. ) 


4. Whisk the plain flour, baking soda, baking powder and salt well together in a bowl. Add the flour mixture into the egg mixture, 1/3 at a time, alternating with milk. Use a spatula to fold in gently until all traces of flour is gone.


Divide the batter into 2 portions (2/3 + 1/3) . Add mashed bananas to the bigger portion. The smaller portion mixed well with nutella. 

5。面糊分成两份 (2/3 + 1/3) ,大份的加入香蕉泥,小份的与榛子酱混合均匀。

 Spoon the two mixtures in alternate blobs into the baking pan lined with baking paper. 
Level the top and swirl with a wooden skewer through the mixture to create a marble effect. Do NOT overmix or you will end up with a light brown cake!  


7. Bake in a 
preheated oven at 160 degree Celcius top/bottom heat for 50~60 minutes or until a skewer inserted into cake comes out clean. 


Crack surface is the characteristic of a pound cake.

Banana & Nutella are great combo and the best of friends!


Feedback given by readers who have tried out this recipe:

Munira says, " This is so good, love it! It's a keeper! " 

Livian says, "Falling in love with this cake with a cup of coffee, love it very much!" 

You may be interested in these recipes: 

Click 'here' for the Chocolate Marble Pound Cake recipe. 

Click 'here' for the Banana Cake recipe. 

Click 'here' for the Nutella Banana Oat Muffins recipe. 

Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

Thanks for dropping by. See you again! 

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

© Copyright 2015


Barney Erikson said...

This post is so informative and makes a very nice image on the topic in my mind. It is the first time I visit your blog, but I was extremely impressed. Keep posting as I am gonna come to read it everyday
wedding cake Glendale

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Barney, thanks for your nice comment and support!

Karen Luvswesavory said...

Hi Cheryl,
Agree .. banana & Nutella are great combo. I could smell the nice buttery banana & Nutella fragrance.

Related Posts Plugin for WordPress, Blogger...