Mini Black Forest Swirl Banana Breads

Ingredients

• Nonstick cooking spray
• 1½ cups DOLE® Raspberries
• ½ cup chopped, thawed frozen dark sweet cherries
• ½ cup dark chocolate chunks
• 2 tablespoons cocoa powder
• 2 tablespoons light brown sugar
• 1½ cups white whole wheat flour
• 1 teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon kosher salt
• 3 very ripe DOLE® Bananas, peeled
• 2 large eggs
• ½ cup unsweetened cashew milk
• ¼ cup avocado oil
• 1 teaspoon vanilla extract

Directions

1.     Preheat oven to 350°F; spray an 8-well (2½ x 4-inch) mini loaf pan with nonstick cooking spray.

2.     Stir 1 cup raspberries, cherries, chocolate, cocoa powder and sugar in a small bowl. Makes about 2 cups.

3.     Whisk flour, baking powder, baking soda and salt in a medium bowl. Mash bananas with a fork in a large bowl; whisk in eggs, cashew milk, oil and vanilla extract. Fold in flour mixture; divide into prepared pan.

4.     Drop ¼ cup raspberry mixture on top of each loaf; gently swirl into batter with a butter knife. Top loaves with remaining ½ cup raspberries. Bake 25 minutes or until toothpick inserted in center comes out with a few crumbs and top is golden brown.

5.     Cool breads in pan on wire rack 10 minutes; run a small knife around edge of wells to loosen and remove breads. Cool breads completely on wire rack.