Banana-Toffee Coffee Cakes

Recipe from

Southern Living


1 (12-muffin cup) DUPONT TEFLON NON-STICK muffin pan
All Natural PAM Original Cooking Spray
2 cups BISQUICK Original All-Purpose Baking Mix
1/3 cup DOMINO Granulated Sugar
1 cup mashed ripe banana (about 2 large)
2/3 cup milk
1 large egg, lightly beaten
1/2 teaspoon McCORMICK Gourmet Collection Ground Allspice
1/2 cup NESTLE TOLL HOUSE Premier White Chocolate Morsels
2 tablespoons whipping cream


Preheat oven to 400°. Coat cups of muffin pans with cooking spray.

Stir together baking mix and next 5 ingredients in a medium bowl until blended. Spoon batter evenly into prepared muffin pan; sprinkle batter evenly with Streusel Topping.

Bake at 400° for 17 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pan 10 minutes. Gently run a knife around edges, and remove to wire rack to cool completely.

Microwave white chocolate morsels and cream in a glass bowl at HIGH 30 to 60 seconds or until morsels melt; stir until smooth. Place wire rack with cakes on a large piece of wax paper. Drizzle white chocolate mixture back and forth over tops of cakes with tines of a fork.

January 2003
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