Mini Black Forest Swirl Banana Breads
- Total time
- 40 minutes
- Preparation time
- 15 minutes
- Calories
- 109
- Portions
- 16
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.
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
Nutritional Facts
| 16 Serving Per Container | |
| Serving Size | 1/2 Mini Loaf |
| Calories | 106109 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (4 g) | 6% |
| Saturated Fat (1 g) | 3% |
| Polyunsaturated (1 g) | |
| Monounsaturated (3 g) | |
| Sodium (153 mg) | 6% |
| Total Carbohydrate (17 g) | 6% |
| Dietary Fiber (3 g) | 10% |
| Total Sugars (6 g) | |
| Included Added Sugars (2 g) | |
| Protein (2 g) | 4% |
| Calcium | 2% |
| Iron | 4% |
| Magnesium | 4% |
| Manganese | 8% |
| Phosphorus | 2% |
| Potassium (143 mg) | 3% |
| Thiamin | 6% |
| Vitamin B6 | 6% |
| Vitamin C | 6% |