Banana Toffee Coffee Cakes Recipe

Ingredients

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

1/2

cup Gold Medal™ all-purpose flour

1/2

cup packed brown sugar

1/4

cup cold butter

2

tablespoons peanut butter

1/2

cup white vanilla baking chips

2

tablespoons whipping cream

Preparation

Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.

In medium bowl, stir coffee cake ingredients with whisk or spoon until blended. Divide batter among muffin cups.

In 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.

Bake 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.

In 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.

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