Why make an entire cake when you can make a dozen mini cakes? These mini cakes have a killer banana-toffee flavor that's so good, you might have to indulge in more than just one.
Banana-Toffee Coffee Cakes
- Prep Time 20 min
- Total 50 min
- Servings 12
- Ingredients 12
Ingredients
Coffee Cakes
- 2 cups Original Bisquick™ mix
- 1/3 cup granulated sugar
- 1 cup mashed ripe bananas (about 2 medium)
- 2/3 cup milk
- 1 egg, slightly beaten
- 1/2 teaspoon ground allspice
Topping
- 1/2 cup Gold Medal™ all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup cold butter
- 2 tablespoons peanut butter
Glaze
- 1/2 cup white vanilla baking chips
- 2 tablespoons whipping cream
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
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Step2In medium bowl, stir coffee cake ingredients with whisk or spoon until blended. Divide batter among muffin cups.
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Step3In small bowl, mix flour and brown sugar. Cut in butter and peanut butter, using pastry blender or fork, until mixture looks like small peas. Sprinkle topping evenly over batter.
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Step4Bake 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Gently run knife around edge of cups; remove to cooling rack.
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Step5In small microwavable bowl, microwave baking chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted; stir until smooth. Place sheet of waxed paper under cooling rack. Drizzle glaze back and forth over tops of cakes with tines of fork. Serve warm.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 110
- Trans Fat
- 1g
% Daily Value*:
- Vitamin A
- 4%
- 4%
Exchanges:
FreeCarbohydrate Choice
3
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