Preparations time : 20 minutes.
Baking time : small loaf about 45 minutes , big loaf about 55-60 minutes.
Makes: 2 9x5 inch loaves or 1 9x5 inch loaf and 3 6x2 3/4 mini loaves.
Ingredients.
1. 1/2 sticks ( 1/4 cup ) of unsalted butter room temperature.
2. 3 eggs.
3. 2 cup of sugar.
4. 1 1/4 cup of vegetable oil.
5. 2 tablespoons of vanilla extra.
6. 4 medium size of bananas.
7. 1 tablespoon of lemon juice.
8. 1/2 cup of whole milk or soy milk, or Almond milk are all fine.
9. 3 cups of all-purpose flour.
10. 1 teaspoon of baking soda.
11. 1 cup of semisweet chocolate bits.
12. 1 cup of bittersweet chocolate bits.
13. Extra butter and flour to coat in the baking pan.
14. 1 teaspoon of salt.
Add the unsalted butter and sugar in the mixer, and medium low speed, cream the sugar, till the color turn pale yellow.
I like to shifted the flour and Baking soda on a big piece of parchment paper, add salt also, pick it up and fold the flour mixture, for easy to dump in the mixer later. Set aside.
While the butter is creaming, roughly mashed the bananas with lemon juice then add in milk. Set asid.
Place in the vegetable oil in the mixer, keep mixing, then eggs, and vanilla extra. Follow in with the banana mixture and than slowly add in the swifted flour and both chocolate chips. Don't not over beat up the batter.
Place racks in the middle of oven. Preheat the oven 350F, and rotate in half way of baking processes.
325F if you have conventional oven, no rotation needed.
Use butter stick to grease the baking pan, then dust it with flour, Shake out the excess flour. Divide the batter in the baking pan about 80% full, shake a bit and let the extra air out to set, then put it on the baking sheet for easy transfers.
Bake these bread till dark gold brown about 45 or 55-60 minutes, when you touch the top. You can feel the sligly crusted, and if you insert the tooth pick, it will be clear clean when you take it out. Actually, when it is done your noise will tell you ....
Take it out of oven and " let it cool completely ". Insert the small sharp knife against the baking pan and separated the sidelines, corners too. Flip upside down, these banana breads shouldn't be too hard to come out from the pan.
Use shred knife cut your favorite size. Serve the bread with a couple of coffee or tea, milk for kids. I think it is very lovely ! ~ 😋
You can put the batter in the cup cakes wrapers as you desire too ! ~
烘烤時間: 小條尺寸約 45 分鐘, 大條尺寸約 55-60 分鐘或更久一點.
可做2條9x5 吋的烤模, 或是1條 9x5 吋的烤具加上 3條 6x 2 3/4的烤模.
材料:
1. 1/2條 (1/4杯) 無塩奶油, 室溫.
2. 3 顆蛋.
3. 2 杯糖.
4. 11/4 杯的蔬菜油.
5. 2 大匙的好香草精.
6. 4 條中型香蕉.
7. 1 大匙的檸檬汁.
8. 1/2 杯的全脂牛奶或豆奶或杏仁牛奶都行.
9. 3 杯中筋麵粉.
10. 1 小匙的蘇打粉.
11. 1 杯少甜的巧克力豆.
12. 1 杯苦中帶甜的巧克力豆.
13. 多一點的奶油和麵粉裹上烤盤.
14. 1 小匙的鹽.
加入無塩奶油和砂糖至攪拌器裡, 把奶油和糖打成淺黃色.
我喜歡在大張的烤紙上面直接過篩麵粉和蘇打粉, 加入鹽. 接下來就可以直接對摺, 拎起來, 待會兒直接倒入攪拌器裡.
當奶油和砂糖在攪拌機裡拌打時, 搗爛香蕉和檸檬汁, 然後在加入牛奶, 放置一旁.
放入蔬菜油入攪拌器, 継續攪拌, 接著加入蛋和香草精. 隨後是香蕉混合物以及過篩後的麵粉及小蘇打粉. 還有巧克力豆, 然後就𣎴要再過度攪拌了.
把烤架移置烤箱中間,
華氏350度, 攝氏176.7度 , 烘烤過程中要旋轉一下方向, 使之受熱均勻.
如果你的是風速烤爐, 華氏325度攝氏162.8度, 無須轉盤.
使用奶油條塗上烤模, 然後灑上麵粉再把多餘的麵粉敲下. 將麵糊分別倒入烤模, 而且只要8分滿就夠了. 搖動一下, 讓麵糊平整些. 放置在烤盤上會較容易取拿變換位置.
將這香蕉麵包烤至深金黃色, 當你用手觸摸時表層有點硬度. 或是放入牙籤取出後, 它們呈現是乾淨不沾黏的狀態下即可. 其實烤好時你的鼻子就會告訴你了 ....
取出" 完全待涼 ". 使用尖頭的刀子靠著烤盤的邊和角落, 分離香蕉麵包和模具, 倒蓋, 這些香蕉麵包應該不難取出.
用鋸齒刀切出你喜歡的大小, 配合著咖啡或茶, 孩子們配上牛奶. 我覺得挺可口的 ! ~ 😋
你也可以將麵糊放入杯子蛋糕的紙裡烘烤若你喜歡的話 ! ~
