Banana Coffee Cake with Cream Cheese
Banana Coffee Cake transforms your favorite quick bread into a super moist breakfast cake swirled with sweetened cream cheese. Topped with a crunchy walnut streusel and a simple vanilla glaze, a slice of this cake tastes amazing with a cup of coffee.
Equipment
- 9-inch springform pan
Ingredients
Walnut Streusel
- 2/3 cup dark brown sugar packed
- 2/3 cup all-purpose flour unbleached
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter melted and cooled
- 1/2 cup chopped walnuts
Banana Coffee Cake
- 1 3/4 cups all-purpose flour unbleached
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt fine
- 6 tbsp unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup dark brown sugar packed
- 1 large egg room temperature
- 1/2 cup overripe bananas mashed
- 1 tsp vanilla extract pure
- 1/3 cup full fat sour cream room temperature
- 1/4 cup whole milk room temperature
Cream Cheese Swirl
- 8 ounces full-fat cream cheese room temperature
- 1/4 cup granulated sugar
- 1/4 cup overripe bananas mashed
- 1 tsp vanilla extract pure
Cinnamon Sugar
- 2 tbsp dark brown sugar
- 1 1/2 tsp ground cinnamon
Vanilla Glaze
- 1/2 cup powdered sugar sifted
- 1 tbsp whole milk
- 1/2 tsp vanilla extract pure
Instructions
Walnut Streusel
- Combine sugar, flour, cinnamon, melted butter and walnuts in a large bowl. Using your fingers, mix ingredients until small clumps begin to form.
- Cover and chill in the refrigerator until ready to use.
Banana Coffee Cake
- Preheat oven to 350 degrees. Lightly grease a 9-inch springform pan then line with parchment paper. Set aside.
- Add flour, baking powder, baking soda and sea salt to a large bowl. Whisk until combined.
- In a separate bowl, cream butter and both sugars with an electric mixer until light and fluffy.
- Beat in egg and 1/2 cup of mashed banana until incorporated.
- Beat in vanilla then set aside.
- In a small bowl, whisk sour cream and milk until smooth and lump free.
- Turn the electric mixer speed on low then, 1 cupful at a time, alternate between adding the flour mixture and the sour cream/milk mixture to the cake batter. Gently beat until just barely combined. Avoid overmixing.
- Spread 1/2 of batter into the springform pan. Level the top with a spatula. Set aside while you prepare the cream cheese.
Cream Cheese Swirl
- In a separate bowl, beat cream cheese, sugar, 1/4 cup of mashed banana and vanilla until smooth and lump free.
- Spoon cream cheese atop cake batter in the baking pan then level with a spatula.
Cinnamon Sugar
- Combine brown sugar and cinnamon in a small bowl then sprinkle atop cream cheese.
- Spoon remaining cake batter into baking pan and gently level with a spatula.
- Remove walnut streusel from the refrigerator. If needed, use a fork to break streusel into small clumps then sprinkle atop cake batter in an even layer.
Bake
- Bake for 60 - 65 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool
- Place cake pan on a wire rack to cool for 30 minutes before removing the springform ring.
Vanilla Glaze
- Once cake has cooled completely, whisk powdered sugar, milk and vanilla in a small bowl until smooth and lump free. Drizzle glaze on cake. Note, if you prefer a thinner glaze add more milk, for a thicker glaze add more powdered sugar.
Store
- Cover and store coffee cake in the refrigerator up to 3 days.