香蕉酸忌廉飽Banana Sour Cream Bread
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一起跟著做！
鼓勵作者
份量
10
人份
食材
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
2 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
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1預熱焗爐華氏300度。 Preheat oven to 300 degrees F (150 degrees C).
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2先將4個7X3吋長型蛋糕盆塗上薄牛油。 Grease four 7x3 inch loaf pans.
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3小容器內，將1/4杯白糖，1茶匙玉桂粉均勻後，輕洒上已有牛油的蛋糕盆。 In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
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4大容器內，先將濕材料，牛油打溶加入2杯白糖攪勻。然後加入蛋、香蕉醬、酸忌廉、香草精、玉桂粉。 In a large bowl, cream butter and 2 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.
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5再將乾材料，鹽，疏打粉，中根麵粉攪勻，分三至四次加進濕材料。最後一次加入合桃仁。把攪好的粉漿分別加進蛋糕盆。Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
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6焗大約1小時，直至牙簽插入飽中，抽出沒有濕材料黏著。完成。待涼後切片。Bake for 1 hour, until a toothpick inserted in center comes out clean.
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