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Mixing banana bread with coffee cake creates such a tasty combo - it's the ultimate breakfast treat that'll have everyone rushing to grab a slice on lazy weekend mornings.
I came up with this recipe when I needed something special for a family get-together. Everyone went crazy for the mix of sweet bananas, crunchy topping, and the surprise cream cheese inside - they all wanted the recipe afterwards!
Ingredients
- All purpose flour: Gives just the right base for this soft yet sturdy treat
- Very ripe bananas: Bring natural sweetness and the strongest banana taste
- Sour cream: Keeps everything super moist and fresh for days
- Cream cheese filling: Takes this from basic banana bread to something really special
- Cinnamon walnut streusel: Adds a nice crunch and warm spicy flavor
- Vanilla extract: Boosts all the other flavors and adds wonderful aroma
- Chocolate chips: Create little pockets of melty goodness throughout
- Walnuts: Add that essential crunch and go perfectly with bananas
Step-by-Step Instructions
- Prepare the Streusel:
- Mix walnuts, flour, brown sugar and cinnamon together. Add cold butter and pulse until you get small pebble-like pieces. Using cold butter is key - it makes those perfect little crumbly bits that turn crispy when baked.
- Create the Batter:
- Whip butter and sugar until it's fluffy and pale, making sure to beat for the full three minutes. Add eggs one by one, waiting until each disappears before adding another. Fold in vanilla and mashed bananas just until mixed to keep the cake tender.
- Layer the Components:
- Put most of the batter into your greased angel food cake pan, saving some for later. Make the cream cheese filling by mixing cream cheese with sugar, vanilla, and a bit of the saved batter. This trick helps the filling bake perfectly without sinking.
- Top and Bake:
- Gently spread the cream cheese mixture in the center, staying away from the pan edges, then cover with the last bit of batter. Sprinkle lots of the walnut streusel on top and bake until a toothpick comes out clean from the cake part.
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The best moment is watching someone take their first bite and find that hidden cream cheese inside. Their surprised smile makes all the work totally worth it!
Storage Tips
This treat stays amazingly moist when stored right. Once it's totally cool, just pop it in an airtight container in the fridge where it'll stay good for up to a week. The flavors actually get better after a day in the fridge, so it's perfect to make ahead for busy mornings or when you've got company coming.
Smart Substitutions
You can tweak this recipe lots of ways. Need gluten-free? Just swap in your favorite 1:1 gluten-free flour mix. Can't do dairy? Try plant-based butter and non-dairy sour cream instead. Got egg allergies? Flax eggs work great too. The cake turns out just as tasty and keeps that amazing texture no matter which swaps you make.
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Serving Suggestions
This cake tastes great as is, but try warming a slice for a few seconds in the microwave before eating. The slight heat makes the chocolate chips just a bit gooey and brings out more banana smell. Want to make it extra fancy? Add a spoonful of lightly sweetened whipped cream or some vanilla yogurt and fresh berries for a pop of color.
Format Variations
The same batter works great in different shapes. In a hurry? Make muffins by filling paper-lined muffin tins about 2/3 full and baking around 20-25 minutes. For something more rustic, pour the batter into a well-seasoned cast iron skillet which gives you amazing crispy edges around the outside.
Frequently Asked Questions
- → What’s the trick to keeping it moist?
Go for very ripe bananas, creamy full-fat sour cream, and mix gently to avoid overmixing, which can make it dense.
- → Can I leave out the nuts?
Yes! Skip the walnuts entirely, and it’ll still be deliciously soft and sweet.
- → What can I use instead of the suggested pan?
If you’ve got no angel food pan, try switching to muffin tins or a cast iron skillet. Adjust the baking time as needed.
- → Can I bake this gluten-free?
Absolutely! Swap regular flour with a gluten-free blend like Bob’s Red Mill 1-to-1 mix for the same results.
- → How should I store leftovers?
Keep slices in a sealed container in your fridge for up to a week. They'll stay fresh and tasty!