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)

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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! 

从小就爱吃莎莉蛋糕,前阵子做的“大理石巧克力磅蛋糕”很受欢迎,许多读者试了,反馈味道很像莎莉的大理石蛋糕。


因为看到厨房还剩几条熟透的香蕉,就在想,要不要拿来做我最喜欢又强力推荐的“香蕉蛋糕(质感超柔软又蓬松!)或是尝试其他没做过的糕点。想着想着就看到那大瓶的榛果巧克力酱......就把香蕉榛果巧克力酱磅蛋糕给做出来了,味道又香又美味! 



Source from Internet


Source from Internet



Banana Nutella Pound Cake
香蕉榛子酱磅蛋糕

(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)


2。用搅拌器中速将奶油与细砂糖打至混合蓬松。(我用KitchenAid速度5搅打4分钟左右。)






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. ) 

3。鸡蛋与香草精拌匀,慢慢地加入奶油糊,每加一次就用中速搅打20秒。(不可加太多或太快,因为会造成油水分离现象。)





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.

4。面粉,苏打粉,泡打粉和盐混合均匀,分三次加入面糊与牛奶交替,用橡皮刮刀轻轻拌均,直到面粉完全混合均匀。




5. 
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。





6. 
 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!  

6。两种面糊,分别用汤匙交替放入铺有不沾粘烘焙纸的烤模,重复直到放完为止。表面抹平,然后用竹签插进面糊里,转来转去的并创造大理石的效果。千万不要搅过头,不然大理石的效果没了反而成了浅褐色的巧克力蛋糕!





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. 

7。入预热烤箱以160摄氏度上下火烘烤50~60分钟或直到竹签插入中心没有粘黏就可以取出。
 



Crack surface is the characteristic of a pound cake.
裂痕是磅蛋糕的特点


Banana & Nutella are great combo and the best of friends!
香蕉与榛果巧克力酱是绝配!


Update

Feedback given by readers who have tried out this recipe:


Munira says, " This is so good, love it! It's a keeper! " 
读者说:“这个蛋糕非常好,我好喜欢!食谱值得收藏!




Livian says, "Falling in love with this cake with a cup of coffee, love it very much!" 
读者说:"好喜欢这蛋糕,搭配咖啡很棒!"




You may be interested in these recipes: 
您或许对这食谱有兴趣:


Click 'here' for the Chocolate Marble Pound Cake recipe. 
点击’看巧克力大理石磅蛋糕的食谱和做法。



Click 'here' for the Banana Cake recipe. 
点击‘’看香蕉蛋糕的食谱和做法。



Click 'here' for the Nutella Banana Oat Muffins recipe. 
点击‘’看榛子酱香蕉麦片马芬的食谱和做法。



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Thanks for dropping by. See you again! 
谢谢您的拜访,下次再见!

 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.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"

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3 comments :

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.

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