BANANA STREUSEL COFFEECAKE

FOR THE STREUSEL TOPPING:
1/2 cup buttermilk baking mix
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp margarine, melted
1/2 cup almonds, chopped
1/3 cup raisins
FOR THE COFFEECAKE:
2 extra ripe bananas
1 egg, slightly beaten
1 tbsp brown sugar
1/4 tsp almond extract
2 cups buttermilk baking mix

Preheat oven to 350 degrees F. Coat a 9 inch round baking pan with cooking spray.

TO MAKE STREUSEL TOPPING:
Combine 1/2 cup baking mix, 1/2 cup brown sugar, cinnamon and nutmeg. Stir in melted margarine and mix until crumbly. Add nuts and raisins. Set aside.

TO MAKE THE COFFEECAKE:
Puree bananas in blender. Measure 2/3 cup for recipe. In bowl, combine pureed bananas, egg, 1 tbsp brown sugar, and almond extract. Stir in baking mix just until moistened. Turn batter into prepared baking pan. Sprinkle with streusel topping.

Bake about 20 minutes.

Servings: 8
Source: Milwaukee Sentinel