- 50 g raspberries or blackberries, plus extra for serving
- 2 t icing sugar, plus extra for dusting
- ½ lemon, juiced
- 125 ml cream cheese
- 2 free-range eggs
- 2 T milk
- ¼ t ground cardamom
- 1 Woolworths banana bread cake loaf, cut into 4 thick slices
- 1 T butter
- 50 g bacon, roasted until crispy
- mint, for serving
- maple syrup, for serving
Place the raspberries or blackberries, icing sugar and lemon juice in a bowl, then mash with a fork.
Fold the cream cheese into the berry mixture. Do not overmix to create a marbled effect. Place the cream cheese mixture into a piping bag, then set aside.
Whisk together the eggs, milk and cardamom.
Using a small knife, make a small incision into the top of each slice of banana bread, then fill with the cream cheese mixture. Dip each slice into the egg mixture, allowing the bread to soak for 1 minute.
Heat the butter in a non-stick pan over a medium heat. Cook the banana bread for 3 minutes on each side until golden brown.
Serve each slice with an extra smear of cream cheese and the bacon. Garnish with mint and extra berries, then dust with icing sugar and drizzle with maple syrup.