香蕉糕 – 真材實料版本(附食譜)

市面上賣的香蕉糕,大部分(或者全部)都是香蕉油做的,根本沒有香蕉成份,很有被騙的感覺.加上住在美國6年多,從來也沒有見過有香蕉糕賣.雖然我不特別喜歡香蕉糕,但希望小公主們可以試試不同的香港特色小食.於是,早陣子我試製了一次香蕉糕,當然用上真香蕉,自家做的怎會偷工減料用香油過關,而且一試成功,很開心呢.

小公主們非常喜歡,一見到就吃了2件香蕉糕.老公說喜歡再甜一點,我自己則喜歡更香綿一點,所以昨天調較份量後再試一次,終於做出大家都喜歡的版本.這次做的還是較街上買的少一點甜,因為街賣的對我來說太甜,我只能吃2口就不能再吃下去.如果大家喜歡甜一點的,就將糖的份量改成1杯,應該會有街賣的甜度.

選材的方面,香蕉要用熟香蕉,鮮黄色的靚靚香蕉不要用,多等1-2天待其充滿啡色斑點後,隔著一段距離也聞到香味,摸上手還算實手的,就是合適的香蕉.糯米粉和粘米粉的比例大約是7成糯米,3成粘米,可根據個人口味調較份量.喜歡軟身一點的,可加重糯米份量,相應減少粘米粉;喜歡硬身一點的,則加粘米減糯米.

香蕉糕食譜:
chinese banana cake

材料:
糯米粉             1.75杯 + 3湯匙(炒用)
粘米粉             1/2杯 + 2湯匙
熱水                  2/3 杯
糖                      3/4杯
菜油                  1茶匙
熟香蕉(壓爛)    3隻

做法:1. 在易潔鑊中,開中火炒熟3湯匙糯米粉(約2分鐘)備用.
2. 把糯米粉和粘米粉過篩備用.chinese banana cake 1

3. 把熱水和糖攪拌至溶解,加入香蕉蓉及菜油,用飲品攪拌器打至滑身.

chinese banana cake 2
chinese banana cake 3

chinese banana cake 4

4. 分4次加入混合粉,用發蛋器拌勻.

chinese banana cake 5

chinese banana cake 6

5. 在方形蒸盤上塗油防黏,把香蕉糊過篩倒入蒸盤,放入大滾的水中蒸20分鐘.

chinese banana cake 7

chinese banana cake 8

6. 用小刀黏上菜油,平均將香蕉糕切成條狀,沾上炒熟的糯米粉即成.
chinese banana cake 9

小貼士:
1. 香蕉生熟程度和甜度不一,要按材料甜度加減糖份,可先試蒸一小杯或直接試小量粉漿。
2. 蒸好香蕉糕後,放涼至微暖(約3-5分鐘)才切件,會較易切和美觀一點。
3. 菜油是100%大豆製的Vegetable oil,本身沒有味道,所以很適合做香蕉糕。很多朋友問可否用橄欖油代替?由於橄欖油味道較重,會影響製成品味道,不建議使用。


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22 thoughts on “香蕉糕 – 真材實料版本(附食譜)

  1. Jennifer Hwang-Pang

    I am a big fan of 香蕉糕but didn’t want to use the un-natural flavor ingredients neither, so I was hesitate to follow the other recipes. I am so glad to see your recipe and will make them today. Thanks again for sharing your recipe and have a great long weekend.

    Jennifer

    Reply
  2. Josephine Chow

    Hi Ling,
    How are you? Hope you are doing well. Your banana rolls look so nice; so I tried to make it today. It turned out not really nicely; but the texture and taste are pretty good.
    Firstly, the paste can’t be filtered. I think because it’s too thick. Secondly, the pastry turned brownish after steamed. Lastly, it’s so sticky and hard to remove from the baking pan even oil was brushed on.
    You mentioned 1 cup = 128g; I used 224g糯米粉, 86+2 TBsp粘米粉and2/3 cup hot water.
    Do you have any solutions? Thank you^*^

    Reply
    1. Little Panda Mommy

      Josephine,

      I am fine, thanks. The batter should be really thick and should filter through the strainer with some shaking, if it still not work, you can skip that step.

      The banana cake is a little brown and yellowish color due to the banana natural browning characteristics, nothing to worry about.

      Try to let it cool off before remove from pan and cutting into shape. Use a silicon spatula with oil to help removing from pan, be patient and do it slowly, re oil the spatula as you go.

      Reply
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  4. Jenny

    請問點解粘米粉要分64g另加2湯匙,都是一次過放去mix 嗎?單獨抄的只是3湯匙糯米粉對嗎?

    另外我做蛋糕淨了很多香蕉餡,成份:
    香蕉 4 隻 ( 600 克 )
    檸檬汁 30 克
    牛油 100 克
    砂糖 90 克
    魚膠片 3 克

    可取代妳的熱水 糖 菜油 熟香蕉(壓爛) 嗎?如可以應以1比多少下粉?謝謝

    Reply
    1. littlepandamommy Post author

      粘米粉64g加2湯匙是全部加入混合粉中,因為我用量杯,這個份量效果最好,亦較易量度。
      單獨炒3湯匙糯米粉。
      香蕉餡有魚膠粉,看似液體份量亦不足,至少要加入些少熱水才可以做到類似效果,但牛油味重,會導致香蕉糕的味道和質感會有分別,不建議直接代替。或者多做幾個蛋糕,送給親友同事吧!

      Reply
    1. littlepandamommy Post author

      Shannon,量杯有分乾濕貨,玻璃量杯是用作濕貨或液體量度,我寫了一篇量杯圖文教學,有乾濕量杯的分別和用法,可以參考。http://www.blog.littlepandamommy.com/?p=2991#more-2991

      Reply
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