Strawberry Banana Bread With Macadamia Brittle Cream - cooking recipe

Ingredients

3 None bananas
1 tbsp lemon juice
250 g caster sugar + 3 tbsp
250 g plain flour
1 tsp baking powder
3 medium eggs
125 ml semi-skimmed milk
125 ml vegetable oil
300 g strawberries, halved
100 g macadamia nuts
400 g soured cream
2 tbsp icing sugar

Preparation

Preheat the oven to 325\u00b0F. Chop 2 of the bananas and drizzle with lemon juice. Beat chopped banana with 1 1/4 cups of the sugar in a large bowl with an electric mixer on medium speed. Beat in the eggs, milk and oil. Stir in the flour and baking powder.
Line a 9 x 5 inch loaf pan with parchment paper. Spoon the batter into the pan, smoothing the top. Slice the remaining banana and along with the strawberries arrange evenly on top.
Bake for about 65 mins. Cool in the pan for 10 mins. Remove from the pan and cool completely on a wire rack.
For the macadamia brittle cream, cook remaining 3 tbsp sugar and 1 tbsp water in a small saucepan until golden. Stir in the macadamia nuts. Pour onto a parchment paper-lined baking sheet. Set aside to to cool. Whisk the sour cream and powdered sugar in a medium bowl. Break up the macadamia brittle into small pieces and stir into the sour cream. Serve with the bread.