Creamy Banana Coffee Cake

Featured in Sweet Creations and Baking Adventures.

This decadent banana coffee cake blends soft, moist banana layers with a creamy filling and a crunchy cinnamon topping. Want more? You can toss in nuts, chocolate, or both! A smooth vanilla drizzle adds a perfect finish. Enjoy a slice for breakfast, dessert, or anytime you crave a treat.

Rana
Updated on Mon, 21 Apr 2025 00:03:08 GMT
A slice of moist banana cake with icing. Pin it
A slice of moist banana cake with icing. | flavorsenthusiasts.com

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.
A slice of coffee cake bread. Pin it
A slice of coffee cake bread. | flavorsenthusiasts.com

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.

A cake banana coffee cake bread. Pin it
A cake banana coffee cake bread. | flavorsenthusiasts.com

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!

Creamy Banana Coffee Cake

Tender banana loaf with cream cheese and a crunchy streusel topping.

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes
By: Rana

Category: Desserts & Pastry

Difficulty: Intermediate

Cuisine: American

Yield: 18 Servings

Dietary: Vegetarian

Ingredients

→ Special Equipment

01 1 nonstick angel food cake pan with a 16-cup capacity, about 9.5 to 10 inches

→ Cinnamon Walnut Streusel

02 4 tablespoons cold cubed butter
03 1/2 teaspoon cinnamon
04 1/2 cup packed brown sugar
05 1/2 cup all-purpose flour
06 1/2 cup chopped walnuts

→ Banana Cake

07 1 1/2 cups granulated sugar
08 1 1/4 teaspoons baking soda
09 1 cup mashed bananas (roughly 2 large, very ripe ones)
10 2 cups + 1/4 cup all-purpose flour
11 1/2 cup softened butter
12 1/2 cup semi-sweet chocolate chips (optional)
13 2 large eggs at room temperature
14 1/4 cup walnuts, chopped (optional)
15 1 1/4 cups room-temperature sour cream (regular, not fat-free)
16 1 teaspoon cinnamon powder
17 1 teaspoon table salt
18 1 tablespoon vanilla extract
19 1 1/4 teaspoons baking powder

→ Cream Cheese Filling

20 1/4 cup sugar
21 1 teaspoon vanilla extract
22 1/4 cup cake batter (set aside earlier following the steps)
23 8 ounces cream cheese, softened

→ Vanilla Glaze

24 2 tablespoons milk
25 1 teaspoon vanilla extract
26 1 cup powdered sugar

→ Garnish (Optional)

27 Tiny chocolate chips

Instructions

Step 01

Fire up your oven to 350°F. Coat all parts of a 16-cup capacity angel food cake pan with flour-based cooking spray or grease and sprinkle with flour. Put it aside for later use.

Step 02

Grab a food processor and pulse the walnuts a few times to break them down. Add brown sugar, flour, and cinnamon, then pulse again until mixed. Toss in the cold butter cubes and pulse until the mix looks like tiny pebbles. Chill this mixture in the fridge.

Step 03

Combine cinnamon, baking soda, flour, salt, and baking powder into a medium bowl and whisk them until well blended. Keep this bowl nearby.

Step 04

With a mixer running on medium-high speed, whip sugar and butter until fluffy (this takes a few minutes). Add the eggs one at a time, making sure the yellow disappears before adding the next. Stir in vanilla and mashed bananas just until blended.

Step 05

Alternate between adding the whisked dry ingredients and sour cream to the wet ingredients while mixing gently. Stop mixing as soon as everything comes together. Scoop out 1/4 cup of the batter for the cream cheese layer.

Step 06

Fold optional chocolate chips and nuts into the batter if you'd like. Spread most of the batter (save 1 additional cup) evenly into the pan. Leave the extra 1 cup of batter aside for layering.

Step 07

In the same mixer bowl, whip together softened cream cheese, sugar, vanilla, and the 1/4 cup reserved batter at medium-high speed. Spread this layer over the batter in the pan, smoothing it without touching the edge of the pan. Then, layer the saved 1 cup batter over it.

Step 08

Gently tap the pan to release any trapped air bubbles. Sprinkle the streusel topping evenly over the batter. Bake for 55 to 60 minutes, checking with a toothpick (do not poke into the cream cheese part).

Step 09

Let the cake sit on a cooling rack for an hour. Flip it gently onto a sheet to remove the pan, then back onto the rack so the streusel is on top. Wait for it to cool completely.

Step 10

For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Pour it over the cooled cake and sprinkle chocolate chips on top, if you like. Store leftovers in the fridge for up to a week.

Notes

  1. Avoid bundt pans—they won't hold enough batter!

Tools You'll Need

  • Nonstick angel food cake pan (16-cup capacity)
  • Cooling rack
  • Food processor

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy, eggs, gluten, and nuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 340
  • Total Fat: 14 g
  • Total Carbohydrate: 48 g
  • Protein: 4 g