香蕉蛋糕 (附食譜)

香蕉蛋糕可以話係我第一個識整架蛋糕。細細個上過一個烹飪班學整，整完攞返屋企個個都讚好食。於是好多時過時過節都會整比親戚食，成為我架signature作品！不過以前少入廚房，所以來來去去都係得一個signature作品！哈哈!

前兩日見屋企有幾條香蕉，又準備去camping旅行，於是決定整個香蕉蛋糕帶去旅行。以前見過好多蛋糕食譜用sour cream， 我覺得怪怪地，心諗點解整甜嘢要落酸忌廉？但上次整咗個vanilla cup cake有用到sour cream， 覺得個texture好好，所以今次搵咗個有用sour cream架香蕉蛋糕食譜試試。

屋企冇loaf pan， 用住個方型盆先喇！

成個廚房都係香蕉蛋糕味，好香！

Banana Bread

Ingredients

• 1/2 cup butter, soften
• 1 cup white sugar (我少落過1 cup D)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 1 cup banana, mashed

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. In a large bowl, cream together the soften butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Vanilla Cupcake （附食譜）

離職前，整D比同事食。個蛋糕都幾甜，整比美國同事，蛋糕上面加vanilla frosting，啱晒佢地口味！原來frosting好易整，攪D牛油，加糖霜，再加多少少雲利拿香油就攪掂。不過我諗我會好少整，太甜。個cupcake好易整，下次等我試吓減D糖，改用cream,應該好味好多!

未裝飾前外表平凡，沒舍特別。   

Vanilla Cupcakes

Yield: 12 cupcakes (大 cupcake。 我整mini cupcake，用一半份量,整咗24個。)

Prep Time: 15 minutes | Bake Time: 20 to 24 minutes (焗mini cupcake 架時間大約係一半)

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

Vanilla Buttercream Frosting

Yield: Enough to frost 12 cupcakes

Prep Time: 10 minutes

1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.