Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake
    Servings Prep Time
    12-18 servings 20minutes
    Cook Time
    Servings Prep Time
    12-18 servings 20minutes
    Cook Time
    The best Banana ANYTHING ever! Moist Banana Coffee Cake riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy cheesecake-like cream cheese filling all topped with brown sugar walnut streusel and vanilla drizzle.
    Cinnamon Walnut Streusel
    • 1/2cup walnuts
    • 1/2cup flour
    • 1/2cup brown sugar, packed
    • 1/2tablespoon cinnamon
    • 4tablespoons cold butter, cubed
    Banana Cake
    • 2 1/4cups all-purpose flour
    • 1 1/4teaspoons baking powder
    • 1 1/4teaspoon baking soda
    • 1teaspoon salt
    • 1teaspoon cinnamon
    • 1/2cup butter, softened
    • 1 1/2cups sugar
    • 2 large eggs
    • 1cup mashed bananas(about 2 large ripe bananas)
    • 1tablespoon vanilla extract
    • 1 1/4cups sour ream(not nonfat)
    • 1/2cup semi-sweet chocolate chips(optional)
    • 1/2cup walnuts, chopped(optional)
    Cream Cheese Filling
    • 8ounces cream cheese, softened
    • 1/4cup Reserved Batter(see instructions)
    • 1/4cup sugar
    • 1teaspoon vanilla extract
    Vanilla Glaze
    • 1cup Powdered sugar
    • 1teaspoon vanilla extract
    • 2tablespoons milk
    Garnish (optional)
    • Garnish(optional)
    • mini chocolate chips
    1. Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
    2. Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
    3. Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
    4. Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.
    5. Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined.
    6. Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
    7. To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).
    8. Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.
    9. Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
    10. When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)
    11. Store in the refrigerator for up to 7 days.
    Recipe Notes

    *A bundt cake pan will NOT work in this recipe because it does not have enough volume.