Kahlua Glazed Banana Coffee Bites

Prep Time: 15 mins  | Cook Time:  25 mins | Course: Breakfast | Yield: 24

Mini coffee banana cakelets are glazed with a kahlua butterscotch glaze that will make your coffee break sing. These are great desserts and leftovers will be a welcome breakfast treat. This pan is from Nordic Ware: Teacake Star, Flowers, Heart pan

2-3 bananas, very ripe

½ cup (1 stick) butter, softened

¾ cup sugar

3 eggs

½ cup sour cream

1 tsp vanilla

⅛ cup instant coffee crystals

½ tsp baking soda

½ tsp baking powder

¾ tsp salt

2 cups flour

Preheat oven to 350*. Mix in stand mixer bananas, butter, sugar until well beaten. Add and mix in eggs, sour cream, vanilla, coffee crystals, baking soda, baking powder and salt. Remove from the stand and fold in flour until just incorporated.

Butter mini muffin tins or a decorative mini bundt pan with a soft bristle brush. Dust with flour (I use a mini sieve to tap over each buttered well) and pour prepared batter into pans about ¾ full. Bake for about 20 minutes or until a toothpick comes out clean. Let rest for 5 minutes and turn out onto a baking rack.

Kahlua Butterscotch Glaze

1 cup brown sugar

8 Tbsp butter

½ cup kahlua or coffee-flavored liqueur

Microwave brown sugar in a 4 cup heat-proof measurer for 1 minute, add butter, and microwave 1 minute at a time, stirring after each minute until the mixture comes together and is bubbly and puffy (about 3 minutes). Add kahlua and continue to stir and microwave a minute at a time until it comes together, is somewhat reduced, and is saucy (about 3 more minutes). This amazing sauce reheats nicely should you have any left and is amazing over ice cream or other treats.

Spoon hot glaze over the still-warm mini cakes on the baking rack (place a tray under the rack to catch the glaze drips).