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Beat the eggs, milk and cinnamon together. Whisk until well blended and pour into a shallow bowl. Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture.
Preheat oven to 350ºF and line a standard cupcake pan with twelve paper baking cups. Sift together the flour, baking powder, salt, cinnamon, and nutmeg in a bowl and set aside.
Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Slice remaining 2 bananas just before serving; arrange over dessert. Top with nuts. Kraft Kitchens tips: SIZE-WISE This banana split-inspired dessert makes a great treat to share with friends and family. SHORTCUT
Lots of seeds and nuts in the granola add a nice textural counterpoint to the soft banana and juicy kiwi in this breakfast-friendly spin on a banana split. View Recipe Tropical Overnight Oats
Try out this easy and delicious twist on the classic American ice cream dessert on this week's Best Bites.
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