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Banana Cream Cheese Coffee Cake with Chocolate Chip Streusel

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 25 mins
Servings: 15 Pieces
Course: Dessert
Cuisine: American

Ingredients

Cake:
  • ¾ ¾ cup salted butter softened
  • 1 1 cup granulated sugar
  • ½ ½ cup lightly packed light brown sugar
  • 3 3 large eggs
  • 1 ½ 1 ½ cups mashed ripe bananas
  • ¾ ¾ cup sour cream
  • ½ ½ cup milk
  • 1 1 teaspoon vanilla extract
  • 2 ¾ 2 ¾ cups all-purpose flour
  • 1 1 teaspoon baking soda
  • 1 1 teaspoon baking powder
  • 1 1 teaspoon ground cinnamon
  • ½ ½ teaspoon salt
Cream Cheese Layer:
  • 12 12 ounces cream cheese softened
  • ½ ½ cup cake batter reserved from above
  • ⅓ ⅓ cup granulated sugar
  • ½ ½ teaspoon vanilla extract
Streusel:
  • ½ ½ cup Chopped Pecans
  • ½ ½ cup all-purpose flour
  • ½ ½ cup lightly packed light brown sugar
  • ½ ½ teaspoon ground cinnamon
  • 6 6 tablespoons salted butter melted
  • ¼ to ½ ¼ to ½ cup mini chocolate chips

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a 9X13-inch metal pan (with at least 2-inch sides since this cake rises high) with parchment paper and lightly grease with cooking spray (you can also grease the pan without lining with parchment).
  2. For the cake batter, in a large bowl with an electric mixer (handheld or stand mixer - whisk attachment), beat the butter, granulated sugar and brown sugar until light and fluffy, 1-2 minutes. Scrape down the sides of the bowl.
  3. Add the eggs, bananas, sour cream, milk, and vanilla. Mix until well combined, 1-2 minutes, scraping down the sides of the bowl as needed.
  4. Add the flour, baking soda, baking powder, cinnamon and salt and mix until no dry streaks remain (don't over mix). *Measure out 1/2 cup of cake batter to use in the cream cheese layer.*
  5. For the cream cheese layer, in a medium bowl with an electric mixer (handheld or stand mixer), beat softened cream cheese, the 1/2 cup reserved cake batter, granulated sugar and vanilla extract until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
  6. For the streusel, in a medium bowl, combine the pecans, flour, brown sugar and cinnamon until evenly mixed. Add the melted butter and mix until clumps form.
  7. Spread half of the cake batter evenly in the bottom of the prepared pan. Dollop the cream cheese batter in big spoonfuls across the cake batter. Spread evenly across the top. Spoon the remaining cake batter across the cream cheese layer and spread evenly. At this point, you can use a knife to lightly swirl the layers together (totally optional).
  8. Sprinkle the streusel evenly across the top of the cake followed by the chocolate chips.
  9. Bake the cake for 45-55 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean.
  10. Let cool completely before serving.

Notes

  • Buttermilk Substitution: 1 1/4 cups buttermilk can be subbed in for the sour cream + milk.
  • Cake Pan: this makes a very tall cake, so it is important that the sides of the cake pan are at least two inches. If you live at high altitude and have had cakes overflow in the oven before, you may want to decrease the baking soda/baking powder in this recipe or decrease the batter amount just slightly. I live at about 2,500 feet elevation and the cake didn't overflow.

Nutrition Information

Serving 1 Piece Calories 511kcal (26%) Carbohydrates 61g (20%) Protein 7g (14%) Fat 27g (42%) Saturated Fat 15g (75%) Cholesterol 99mg (33%) Sodium 404mg (17%) Fiber 2g (8%) Sugar 37g (74%)

Nutrition Facts

Serving: 15Pieces

Amount Per Serving

Calories

% Daily Value*

Serving 1 Piece
Calories 511kcal 26%
Carbohydrates 61g 20%
Protein 7g 14%
Fat 27g 42%
Saturated Fat 15g 75%
Cholesterol 99mg 33%
Sodium 404mg 17%
Fiber 2g 8%
Sugar 37g 74%

* Percent Daily Values are based on a 2,000 calorie diet.