Sourdough Espresso Banana Coffee Cake

Prep Time: 25 mins | Cook Time: 50 mins | Course: Breakfast | Serves: 15

Sourdough espresso banana coffee cake with chocolate chips, an espresso cream cheese layer, and a walnut espresso streusel topping. Soo delicious!!! Inspired by Sarah Kieffer of The Vanilla Bean Blog https://www.thevanillabeanblog.com/creamy-banana-bread-coffee-cakes/ 

2 cups flour

½ cup sugar 

½ cup brown sugar 

1 Tbsp espresso powder 

1 tsp baking soda 

1 tsp salt 

1 cup sour cream 

½ cup sourdough starter 

3 eggs

½ cup butter, softened 

4 bananas

1 Tbsp vanilla

1 cup dark chocolate chips

Espresso Cream Cheese Filling: 

8 oz cream cheese, softened

¼ cup sugar

1 Tbsp instant espresso powder

1 egg

1 tsp vanilla

Streusel Topping:

 ¾ cup walnuts

¼ cup flour

½ cup brown sugar

1 tsp instant espresso powder

1 tsp ground cinnamon

¼ tsp salt

¼ cup butter, melted

½ cup dark chocolate chips

Preheat the oven to 350*. Spray oil a 9.13 baking dish and set aside. In a stand mixer, stir flour, sugar, brown sugar, baking soda, and salt. Add sour cream, sourdough starter, eggs, butter, bananas, and vanilla. Turn on low speed and stir the batter until it’s just combined. Add chocolate chips and fold into the batter with a rubber scraper. Spread the batter in the prepared baking dish.

Add the cream cheese to the empty mixing bowl (no need to wash first) and beat with sugar and espresso powder for about 1 minute. Add egg and vanilla. Beat until combined. Spoon in clumps over the batter and smooth with a rubber scraper.

Layer walnuts, flour, brown sugar, espresso powder, cinnamon, salt, butter, and chocolate chips in a food processor and pulse to coarse crumbs. Spread evenly over the cream cheese mixture. Bake for 45-55 minutes or until a toothpick tester comes out batter-free. My favorite test for doneness is using an instant thermometer; the cake will register a minimum of 200* when tested with a insta-thermometer.