When I first posted my Strawberry Cream Cheese Coffee Cake, I received  comment from a reader that they were confused – nowhere in the recipe did it call for coffee?!  I guess the term “coffee cake” is a widely popular American phrase for our cake-like sweet breads commonly served for breakfast/brunch and often with coffee, but not world-wide used.  So I hope I don’t disappoint some of my readers when I tell you that this Coffee Cake does not have coffee – but it does have bananas, cream cheese, walnuts and chocolate chips!

This deliciously moist Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake is a banana bread lover’s dream!  Actually, it is everyone’s dream because my husband was going crazy for this banana coffee cake, and he isn’t a banana bread type of guy.  It tastes like sweet banana bread with bursts of chocolate, slight crunch of walnuts with a mega creamy cheesecake-like layer of cream cheese all topped with Cinnamon Walnut Streusel and a kiss of Vanilla Glaze. It is basically one of my favorite Ben and Jerry’s Ice Cream’s – Chunky Monkey – in cake form.  And I loooooove Chunky Monkey and now I loooove this cake!

To make this  breakfast, brunch, or dessert dream, you need ripe bananas, and I, for one, hardly ever plan ahead enough to have perfectly ripe bananas when I want them. So here is a little magic trick to transform your  bananas into perfectly ripe bananas in just 25 minutes!  Simply line your bananas on a baking sheet (the bananas leak a little so you might want to line your sheet with foil) and bake at 325 F degrees for approximately 25-30 minutes or until your bananas are dark brown/black on the outside and slightly soft to the touch.

  • 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
  • 1 cup mashed bananas (about 2 large ripe bananas)
  • 1 tablespoon vanilla extract
  • 1 1/4 cups sour ream (not nonfat)
  • 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
  • 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.

  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.

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

Read The Original Full Recipe in Source (Thank You): carlsbadcravings.com


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