Mini Black Forest Swirl Banana Breads
![Mini Black Forest Swirl Banana Breads](/-/media/project/dole/recipe-images_2/dole_mini_black_forest_swirl_banana_breads-40.jpg?h=2003&w=3815&hash=1500D3EEF95CA80B43628B4CDF970589)
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.