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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.
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Banana Coffee Cake Bread

Moist Banana Bread Coffee Cake stuffed with Cream Cheese is the best banana anything ever! This Banana Bread Coffee Cake is riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy cream cheese filling all showered with Cinnamon Walnut Streusel and Vanilla Drizzle!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 -18 servings
Author [email protected]

Ingredients

Special Equipment

Cinnamon Walnut Streusel

  • 1/2 cup walnuts
  • 1/2 cup flour
  • 1/2 cup brown sugar, packed
  • 1/2 tablespoon cinnamon
  • 4 tablespoons cold butter, cubed

Banana Cake

  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs at room temperature
  • 1 cup mashed bananas (about 2 large ripe bananas)
  • 1 tablespoon vanilla extract
  • 1 1/4 cups sour ream (not nonfat) at room temperature
  • 1/2 cup semi-sweet chocolate chips (optional)
  • 1/2 cup walnuts, chopped (optional)

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • 1/4 cup Reserved Batter (see instructions)
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

Vanilla Glaze

  • 1 cup Powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Garnish (optional)

  • Garnish (optional)
  • mini chocolate chips

Instructions

  • Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup nonstick angel food cake pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
  • 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.
  • Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • 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.
  • 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.
  • Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
  • 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).
  • Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.
  • Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Some readers have stated their cake was not done in 60 minutes, so if it's not done, bake on! 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.
  • When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)
  • Store in the refrigerator for up to 7 days.

Notes

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

Variations

The following variations are a huge thanks to reader Jam who commented:  "I’ve made this recipe many times and each time it has been a HUGE hit! Along the way, I’ve experimented with it a bit to accommodate friends with allergies and intolerances." Here are Jam's successes:
  • Gluten free:Use Bob’s Red Mill Gluten Free 1 to 1 flour.
  • Dairy free: Use dairy free sour cream (Follow Your Heart) and dairy free butter (Earth Balance STICKS).
  • Egg free: Use flax eggs.
  • Bake in a cast iron pan: The baking time is approximately the same, but as always, check early!
  • Banana bread muffins: Bake in muffin tins for 20-25 minutes.