Banana-Chocolate Chip Coffee Cake

Up in the morning, feeling inspired by a new recipe or the weather? Makes you want to turn on the oven & bake, right?
Maybe you have some friends stopping over, or maybe it's the weekend & you want to treat the family to something warm & fresh?

Well, this is the perfect recipe for a crisp Fall or Spring morning!

Ingredients:
Coffee Cake
2 1/4 cups Original Bisquick® mix
1 cup mashed ripe bananas (about 2 medium)
1/2 cup miniature semisweet chocolate chips
1/4 cup granulated sugar
1/3 cup milk
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon
1 egg

Glaze
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla

Directions:
1.Heat oven to 375°F. Spray 8-inch square pan with cooking spray. In medium bowl, stir all coffee cake ingredients with wire whisk or fork until blended. Spread in pan.

2.Bake 26 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes.

3.In small bowl, mix all glaze ingredients until smooth. If necessary, add additional milk, 1 teaspoon at a time, until thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm.

Variation:
Stir in a half cup of your favorite chopped nuts.

High Altitude (3500-6500 ft): Bake 30 to 34 minutes.

Nutrition Information:
1 Serving: Calories 310 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 30mg; Sodium 400mg; Total Carbohydrate 51g (Dietary Fiber 2g, Sugars 28g); Protein 4g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Enjoy, Breeze!!

Blueberry-Banana Bread

For a cool Spring Morning when you want the house to smell like a bakery, pull out this recipe and turn on the oven.
This is one of those recipes that makes you feel warm and toasty just reading it.


Ingredients:
2 cups Original Bisquick® mix
3/4 cup quick-cooking oats
2/3 cup sugar
1 cup mashed very ripe banana (2 medium)
1/4 cup milk
2 eggs
1 cup fresh or frozen (thawed and drained) blueberries

Directions:
1. Heat oven to 350ºF. Grease bottom of loaf pan, 9x5x3 inches.

2. Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.

3. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Tip:
Most quick breads are removed from their pans to a wire rack. This produces a drier, crisper surface. If left in the pan, the bread would become steamed and soft.

Variation:
Try using fresh raspberries instead of the blueberries in this flavorful, moist bread.


High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick® to 1 3/4 C, sugar to 1/2 C & bananas to 2/3 C. Stir 1/3 cup Gold Medal® all-purpose flour into Bisquick®. Increase milk to 1/3 C & eggs to 3.

Nutritional Information
1 Slice: Calories 90 (Calories from Fat 20 ); Total Fat 2 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 150 mg; Total Carbohydrate 17 g (Dietary Fiber 2 g); Protein 2 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Iron 2 % Exchanges: 1 Starch
*Percent Daily Values are based on a 2,000 calorie diet.
~Enjoy, Breeze!!