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Mini banana loaf cakes with raspberries on top
Baking

Mini banana and raspberry loaf cakes

These mini gluten-free cakes are a great way to use up that over-ripe banana from your fruit bowl, and they make a delicious addition to kids' lunchboxes (or yours for that matter).
Serves: 8
Time to make: 25 mins
( Hands-on time: 10 mins )

HFG tip

Don’t have a mini loaf tray? No worries! You can use a large loaf pan and increase cooking time to 45–50 minutes. You can make loaves up to two days ahead. Store in an airtight container at room temperature.

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Photographer: Mark O'Meara

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