Moist Banana Coffee Cake Bread (Print Version)
# Ingredients:
→ Special Equipment
01 -
1 9.5/10-inch 16 cup capacity angel food cake pan
→ Cinnamon Walnut Streusel
02 -
1/2 cup walnuts
03 -
1/2 cup flour
04 -
1/2 cup packed brown sugar
05 -
1/2 tablespoon cinnamon
06 -
4 tablespoons cold butter, cubed
→ Banana Cake
07 -
2 1/4 cups all-purpose flour
08 -
1 1/4 teaspoons baking powder
09 -
1 1/4 teaspoons baking soda
10 -
1 teaspoon salt
11 -
1 teaspoon cinnamon
12 -
1/2 cup softened butter
13 -
1 1/2 cups sugar
14 -
2 large eggs at room temperature
15 -
1 cup mashed bananas (about 2 large ripe bananas)
16 -
1 tablespoon vanilla extract
17 -
1 1/4 cups sour cream (not nonfat) at room temperature
18 -
1/2 cup semi-sweet chocolate chips (optional)
19 -
1/2 cup chopped walnuts (optional)
→ Cream Cheese Filling
20 -
8 ounces softened cream cheese
21 -
1/4 cup reserved cake batter (see instructions)
22 -
1/4 cup sugar
23 -
1 teaspoon vanilla extract
→ Vanilla Glaze
24 -
1 cup powdered sugar
25 -
1 teaspoon vanilla extract
26 -
2 tablespoons milk
→ Garnish (Optional)
27 -
Mini chocolate chips
# Instructions:
01 -
Preheat oven to 350°F. Spray all inside surfaces of a 16-cup nonstick angel food cake pan with nonstick cooking spray with flour or grease and flour the pan. Set aside.
02 -
Add walnuts to a food processor and pulse three times. Add flour, brown sugar, and cinnamon, then pulse to combine. Add cold butter and pulse until the mixture resembles small pebbles. Chill in the refrigerator.
03 -
Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Set aside.
04 -
Using a mixer, cream butter and sugar on medium-high speed until fluffy (about 3 minutes). Beat in eggs one at a time, mixing just until the yellow disappears. Add vanilla and mashed bananas, mixing to combine.
05 -
Gradually add the dry ingredient mixture to the wet batter in thirds, alternating with sour cream. Mix until just combined. Reserve 1/4 cup batter for cream cheese filling.
06 -
Stir in chocolate chips and walnuts (if using). Spoon batter (except for reserved 1/4 cup and 1 additional cup of batter) into prepared pan. Set aside 1 cup batter for topping.
07 -
In the emptied mixing bowl, beat reserved batter, cream cheese, sugar, and vanilla together on medium-high speed for 1 minute until creamy. Spoon over the batter in the pan and smooth without touching the pan sides. Spread reserved 1 cup batter on top.
08 -
Tap the pan on the counter to remove air bubbles, then sprinkle streusel evenly on top. Bake for 55–60 minutes or until a toothpick comes out clean (avoid inserting into cream cheese layer).
09 -
Cool the cake on a wire rack for 1 hour. Gently invert onto a baking sheet to remove the pan, then invert again onto a rack streusel side up. Cool completely.
10 -
Whisk together powdered sugar, vanilla, and milk for the glaze. Drizzle over the cooled cake. Garnish with mini chocolate chips, if desired. Store in the refrigerator for up to 7 days.
# Notes:
01 -
Bundt cake pans cannot be used for this recipe due to insufficient volume.