Strawberry and banana bread with macadamia sour cream

Name: Strawberry and banana bread with macadamia sour cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 300 g Strawberries; 3 Bananas; 1 TABLESPOON Lemon juice; 250 g + 3 tablespoons sugar; 250 g Flour; 1 TEASPOON Baking Powder; 3 Eggs (size M); 125 ml Milk; 125 ml Oil; 100 g Macadamia nut kernels; 400 g Schmand; 2 TABLESPOONS Icing sugar; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

300 g Strawberries
3 Bananas
1 TABLESPOON Lemon juice
250 g + 3 tablespoons sugar
250 g Flour
1 TEASPOON Baking Powder
3 Eggs (size M)
125 ml Milk
125 ml Oil
100 g Macadamia nut kernels
400 g Schmand
2 TABLESPOONS Icing sugar
baking paper

Directions

1
Wash, clean and halve the strawberries. Peel bananas, cut 2 bananas into small pieces, slice 1 banana and sprinkle with lemon juice. Mix the banana pieces with 250 g sugar with the whisk of the hand mixer. Mix flour and baking powder. Stir eggs, milk and oil into the banana mixture. Stir in flour mixture
2
Line a large box form (11.5 x 32 cm) with baking paper and spread the dough evenly in it. Spread strawberries and banana slices on top. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 65 minutes
3
Caramelize 3 tablespoons of sugar and 1 tablespoon of water, stir in macadamia nuts. Spread on a piece of baking paper and let it cool down. Whip the sour cream and icing sugar for about 3 minutes. Chop the macadamia nuts, stir in and add