材料Ingredients:
自发面粉250克(加1/2 茶匙苏打粉少及许盐)
黄油150克
砂糖125克
熟香蕉3根(大)(去皮压成泥)
核桃100克
杏仁片80克
鸡蛋3只
淡奶1 1/2汤匙
香草汁1/2茶匙
250g self-raising flour - add 1/2 teaspoon soda
bicarbonate and a pinch of salt
200g butter
150g Castor Sugar
3 large ripe bananas (mashed)
100g walnut (chopped & slightly toasted)
80g almond flakes (slightly toasted)
3 eggs
1 1/2 tablespoons milk
1/2 teaspoon vanilla essence
将核桃切小块和杏仁片一起烤箱烤一下
或者微波炉高火转2分钟
将黄油和糖用打蛋器拌打至蓬松
慢慢加入打散的鸡蛋
再用打蛋器拌打至蓬松
然后加入香蕉泥慢慢翻动搅拌
加入面粉慢慢翻动搅拌，淡奶
香草汁，最后拌入核桃仁
倒入刷了油的烤盘，撒上杏仁片
放入预热的烤箱180度烤大约30-40分钟
preheat oven to 180
cream butter and sugar until creamy and light
add in the slightly beaten egg one by one
stir in the mashed bananas, vanilla essence and milk and mix well
fold in the flour and toasted walnut
spoon cake mixture into greased cake pan
sprinkle the toasted almond flakes on top
bake in the preheat oven for around 30-40 minutes or
until a skewer inserted into the center of cake and comes out clean
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