Recipe Background
Look into the depths of the Banana Swirl Coffee Cake. Within the depths of its swirling sweetness are a beautiful breakfast and a wonderful day ahead of you! The cake itself is as tender as any banana bread, with a tangy, creamy, and luscious cream cheese filling in each slice. On top is a buttery, crunchy, and nutty streusel topping that tastes like the best of any coffee cake. Even better, there's a smooth, rich vanilla glaze just like a scone or a muffin. Wait a minute, it sounds like the Banana Swirl Coffee Cake is like the best of all brunch confections rolled into one! And it is!
Look into the depths of the Banana Swirl Coffee Cake. Within the depths of its swirling sweetness are a beautiful breakfast and a wonderful day ahead of you! The cake itself is as tender as any banana bread, with a tangy, creamy, and luscious cream cheese filling in each slice. On top is a buttery, crunchy, and nutty streusel topping that tastes like the best of any coffee cake. Even better, there's a smooth, rich vanilla glaze just like a scone or a muffin. Wait a minute, it sounds like the Banana Swirl Coffee Cake is like the best of all brunch confections rolled into one! And it is!
Ingredients
For the cinnamon walnut streusel:
- 1/2 cup walnuts
- 1/2 cup flour
- 1/2 cup brown sugar packed
- 1/2 tablespoon cinnamon
- 4 tablespoons cold butter cubed
For the banana cake:
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter softened
- 1 1/2 cups sugar
- 2 large eggs at room temperature
- 1 cup bananas mashed
- 1 tablespoon vanilla extract
- 1 1/4 cups sour cream not nonfat, at room temperature
- 1/2 cup semi-sweet chocolate chips optional
- 1/2 cup walnuts chopped, optional
For the cream cheese filling:
- 8 ounces cream cheese softened
- 1/4 cup reserved batter from the banana cake
- 1/4 cup sugar
- 1 teaspoon vanilla extract
For the vanilla glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the optional garnish:
- mini chocolate chips to taste
Directions
- Preheat the oven to 350 degrees F.
- Spray all the surfaces of a 16-cup nonstick angel food cake pan with nonstick cooking spray.
- Flour the inside of the pan.
- Add 1/2 cup of the walnuts to a food processor and pulse 3 times.
- Add 1/2 cup of the flour, the brown sugar, 1/2 tablespoon of the cinnamon, pulsing a few times to combine.
- Sprinkle 4 tablespoons of the cold butter over the top of the mixture and pulse until the walnuts are completely chopped and the mixture resembles small pebbles.
- Place the streusel mixture in the fridge while you make the other parts of the cake.
- In a medium bowl, whisk the remaining flour, the baking powder, the baking soda, the salt, and the remaining cinnamon.
- In the bowl of a stand mixer, beat the remaining butter and 1 1/2 cups of the sugar until fluffy on medium-high speed, about 3 minutes.
- Add the eggs one at a time, beating just until the yellow disappears after each egg before adding the next one.
- Mix in 1 tablespoon of the vanilla extract and the bananas until just combined.
- Gradually add the flour mixture to the banana mixture in thirds alternating with the sour cream between each third, beating until just combined.
- Measure out 1/4 cup of the batter, setting it aside for the cream cheese filling.
- Stir in the chocolate chips and the remaining walnuts into the remaining batter until just combined.
- Measure out 1 cup of the batter to top the cream cheese layer, spooning the rest of the batter into the prepared pan.
- In a mixing bowl, add the cream cheese, 1/4 cup of the reserved batter, 1/4 cup of the sugar, and 1 teaspoon of the vanilla extract.
- Beat the cream cheese mixture on medium-high speed until smooth and creamy, about 1 minute.
- Spoon the cream cheese filling over the batter in the pan and gently smooth it out without touching the sides of the pan. Leave at least 1/4-inch of space on all sides.
- Spread the reserved 1 cup of the batter evenly over the filling.
- Gently tap the pan on the counter a few times to remove any air bubbles.
- Sprinkle the top of the batter evenly with the streusel.
- Bake until a toothpick inserted into the cake (without going through the cream cheese center) comes out clean, about 55-60 minutes.
- Transfer the cake to a wire rack and allow to cool for 1 hour.
- Gently transfer the cake from the pan and allow it to cool on the wire rack until room temperature.
- Whisk the powdered sugar, the remaining vanilla, and the milk together in a medium bowl.
- Drizzle the glaze over the cake.
- Sprinkle the mini chocolate chips over the top.
- Serve.
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