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Mini Black Forest Swirl Banana Breads

Mini Black Forest Swirl Banana Breads
40 Minutes Total time 15 Minutes Prep time 25 Minutes Cook Time 109 Calories 16 Servings



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.

Vegetarian Eggs Tree Nuts Wheat

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