Ingredient and Portion
Paleo Banana Bread 香蕉面包蛋糕
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100g Grass-fed Butter, softened / 100克 牛油，软化
3 tablespoons Organic Maple Syrup / 3汤匙 有机枫糖浆
2 eggs / 2 鸡蛋
3 large Bananas, mashed / 3条 大香蕉，捣成泥
2 cups Almond Meal / 2杯 杏仁粉
1/2 teaspoon Bicarbonate of soda / 1/2茶匙 苏打粉
3 tablespoons Flaxseed / 3汤匙 亚麻籽
1 teaspoon Vanilla Extract / 1茶匙 香草精
Preheat oven to 170 degree Celsius. Grease the loaf pan
以170度预热烤炉。将烤盘擦上油。
3 tablespoons Organic Maple Syrup / 3汤匙 有机枫糖浆
2 eggs / 2 鸡蛋
3 large Bananas, mashed / 3条 大香蕉，捣成泥
2 cups Almond Meal / 2杯 杏仁粉
1/2 teaspoon Bicarbonate of soda / 1/2茶匙 苏打粉
3 tablespoons Flaxseed / 3汤匙 亚麻籽
1 teaspoon Vanilla Extract / 1茶匙 香草精
Preheat oven to 170 degree Celsius. Grease the loaf pan
以170度预热烤炉。将烤盘擦上油。
Method
1. Using an electric mixer, beat butter, maple syrup in a bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition until just combined.
有搅拌机，将牛油和枫糖浆放入盆中打发，加入鸡蛋，一次加入一个，打至均匀。
2. Transfer butter mixture to a large bowl. Add banana. Stir with a wooden spoon until just combined. Add almond meal and bicarbonate of soda over butter mixture. Stir until just combined. Add the flaxseed and mix well.
将（1）转入大一点的盆，加入香蕉，搅拌均匀。加入杏仁粉和苏打粉，再搅拌均匀。然后加入亚麻籽，搅拌均匀。
3. Spoon mixture into prepared pans. Smooth top. Bake for 35 minutes or until a skewer inserted in centre of loaf comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool. Serve warm or toasted with spread.
将面团加入烤盆中，使表面平滑。烤35分钟或熟。放在烤箱里5分钟。然后放在托盘上待冷。热吃。
有搅拌机，将牛油和枫糖浆放入盆中打发，加入鸡蛋，一次加入一个，打至均匀。
2. Transfer butter mixture to a large bowl. Add banana. Stir with a wooden spoon until just combined. Add almond meal and bicarbonate of soda over butter mixture. Stir until just combined. Add the flaxseed and mix well.
将（1）转入大一点的盆，加入香蕉，搅拌均匀。加入杏仁粉和苏打粉，再搅拌均匀。然后加入亚麻籽，搅拌均匀。
3. Spoon mixture into prepared pans. Smooth top. Bake for 35 minutes or until a skewer inserted in centre of loaf comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool. Serve warm or toasted with spread.
将面团加入烤盆中，使表面平滑。烤35分钟或熟。放在烤箱里5分钟。然后放在托盘上待冷。热吃。
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