Moist Banana Butter Cake 香蕉奶油蛋糕

Yield: 14cm round cake 圆蛋糕

Ingredients 材料

90g unsalted butter, softened 无盐奶油，软化

75g castor sugar 细糖

1 egg, lightly beaten 蛋，稍打散

125g top/cake flour，低筋面粉

1/2 tsp baking powder 泡打粉

1/2 tsp baking soda 小苏打粉

110g ripe banana, mashed 熟香蕉，压成泥

35g milk 牛奶

1/4 tsp vanilla extract 香草精

Directions 做法

1. Line a 14 cm round cake tin with parchment paper.

将一个14cm的圆形蛋糕模铺上不沾粘烤纸。

2. Mashed bananas into paste using a fork.

将香蕉用叉子压成泥。

3. Cream butter and sugar till creamy.

将奶油稍打松，加入糖，再搅打至乳霜状。

4 Add in beaten egg gradually and mix well.

分数次将蛋液搅入。

5. Pour in the mashed banana, milk and vanilla extract. Blend well.

再依次将香蕉泥、牛奶、和香草精加入混均。

6. Mix top flour, baking powder and baking soda in a mixing bowl using a hand whisk. Pour the flour mixture into the butter banana mixture till well incorporate using a spatula.

Do not over-mix the batter to avoid having a tough cake.

把面粉、泡打粉、和小苏打粉在搅拌盆中，用手搅拌器打散混均。再分三次，加入奶油蛋糊中均匀。避免过度搅拌，影响蛋糕柔软度。

7. Pour the batter into a cake mould lined with parchment paper. Bake in a preheated oven set at 175 degree Celsius for 50 to 60 minutes, or till cook.

将蛋糕糊倒入蛋糕模中，轻震蛋糕模以整平蛋糕表面。把蛋糕送入预热到175度C的烘烤箱，烤大概50到60分钟至熟。

8. Cool on a wire rack before cut and serve :)

冷却后切块享用:)

Recipe adapted from: 

http://www.thelittleteochew.com/2009/05/moist-fluffy-banana-cake.html?m=1