這次作香蕉鬆糕給大伯全家吃

是用我之前做過最喜歡的配方作的

曾經有post過

再從新貼上來: 

非常喜愛香蕉鬆糕和蛋糕

愛那濃郁的香蕉香

濕潤的果肉

和那細緻香甜柔軟綿密的質地

熱熱時吃、放涼時吃、冰過後吃

都有不同的滋味口感

放到隔天吃

香蕉味會更香更濃郁

蛋糕體則會更加濕潤

顏色也會更深

個人喜歡烤好熱熱時吃

或是放到隔天灑點水微波加熱吃

媽媽和哥哥則喜愛放涼稍微冰過的口感

鬆糕的食譜也可以做成蛋糕

但要稍微延長烤的時間

常常做香蕉蛋糕和鬆糕

每次都嘗試不同的食譜

這是最喜歡滿意的

食譜from http://www.foodnetwork.com/recipes/giada-de-laurentiis/banana-muffins-with-mascarpone-cream-frosting-recipe2/index.html

Muffins:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and coarsely mashed

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.