Cream Cheese and Streusel Banana Coffee Cake

Prep Time: 25 mins | Cook Time: 75 mins | Course: Breakfast | Serves: 16

Banana chocolate chip coffee cake has a cream cheese filling and walnut streusel topping. Amazingly moist and delicious! Inspired by Jennifer at Carlsbad Cravings https://carlsbadcravings.com/cream-cheese-stuffed-chocolate-chip-banana-coffee-cake-recipe/ 

½ cup butter, softened

1 ½ cups sugar

2 eggs

4-5 bananas

1 Tbsp vanilla

2 ½ cups flour

1 ¼ tsp baking powder

1 ¼ tsp baking soda

1 tsp salt

1 tsp cinnamon

1 ¼ cups sour cream

1 cup dark chocolate chips

Cream Cheese Filling:

8 oz cream cheese, softened

1 ¼ cups reserved batter, divided

¼ cup sugar

1 tsp vanilla

Walnut Streusel Topping:

½ cup flour

½ cup walnuts

½ cup brown sugar

1 Tbsp cinnamon

¼ cup cold butter, cubed

Preheat the oven to 350*. Spray oil a 16-cup angel food pan and sprinkle with a light dusting of flour through a small fine sieve (or ta[through a loose tea infuser). Wrap a sheet of foil around the bottom and outside of the pan and set to one side. 

In a stand mixer, cream the butter and sugar together until light and fluffy. Add in the eggs, bananas, and vanilla. Mix together until the bananas are mashed and the eggs are incorporated. 

Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a separate mixing bowl. Spoon on top of the batter, then top with sour cream and chocolate chips. Mix together on low speed until just combined. Scrape the sides and bottom of the bowl with a rubber scraper to combine anything the beater missed. Remove 1 ¼ cups of batter into a glass measurer and set it to one side. Pour the rest of the batter into the prepared angel cake pan.

In the mixing bowl, whip the cream cheese, ¼ cup of the batter, sugar, and vanilla together. Spread over the batter taking care to not touch the sides of the pan. Spread the remaining cup of batter over the top (it will be a thin layer). Make the streusel.

In a food processor, pulse the flour, walnuts, brown sugar, cinnamon, and butter until the nuts are chopped fine and the mixture looks like a coarse meal. Spoon over the top of the cake and bake for 65-75 minutes or until a toothpick tester comes out clean. I like to insert an insta-thermometer, it should read a minimum of 200* when a cake is done. Allow to cool 15 minutes before unmolding onto a plate and then reinverting on a cutting board or cake serving plate so that the streusel is topside up.