Creamy Banana Coffee Cake (Print Version)
# 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:
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.
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.
03 -
Combine cinnamon, baking soda, flour, salt, and baking powder into a medium bowl and whisk them until well blended. Keep this bowl nearby.
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.
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.
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.
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.
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).
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.
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:
01 -
Avoid bundt pans—they won't hold enough batter!