香蕉酸忌廉飽Banana Sour Cream Bread
食材
1/4杯白糖
1/4 cup white sugar
1茶匙玉桂粉
1 teaspoon ground cinnamon
3/4杯牛油
3/4 cup butter
2杯白糖
2 cups white sugar
3隻蛋
3 eggs
6條熟透香蕉，搗成醬
6 very ripe bananas, mashed
1盒（16 安士）酸忌廉
1 (16 ounce) container sour cream
2茶匙香草精
2 teaspoons vanilla extract
2茶匙玉桂粉
2 teaspoons ground cinnamon
1/2茶匙鹽
1/2 teaspoon salt
3茶匙疏打粉
3 teaspoons baking soda
4 1/2杯中根麵粉
4 1/2 cups all-purpose flour
1杯合桃仁
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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