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.