Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake

Ingredients

Cinnamon Walnut Streusel

• 1/2cup walnuts
• 1/2cup flour
• 1/2cup brown sugar, packed
• 1/2tablespoon cinnamon
• 4tablespoons cold butter, cubed

Banana Cake

• 2 1/4cups all-purpose flour
• 1 1/4teaspoons baking powder
• 1 1/4teaspoon baking soda
• 1teaspoon salt
• 1teaspoon cinnamon
• 1/2cup butter, softened
• 1 1/2cups sugar
• 2 large eggs
• 1cup mashed bananas(about 2 large ripe bananas)
• 1tablespoon vanilla extract
• 1 1/4cups sour ream(not nonfat)
• 1/2cup semi-sweet chocolate chips(optional)
• 1/2cup walnuts, chopped(optional)

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 1/4cup Reserved Batter(see instructions)
• 1/4cup sugar
• 1teaspoon vanilla extract

Vanilla Glaze

• 1 cup Powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Garnish (optional)

• mini chocolate chips

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Instructions

1. Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup
   nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and
   flour the inside of your pan. Set aside.

2. Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times.
   Add flour, brown sugar and cinnamon and pulse a few times to combine.
   Sprinkle cold butter over top and pulse until the walnuts are chopped and the
   mixture resembles small pebbles. (You may also combine in a bowl and cut
   butter in by hand). Set aside in the refrigerator.

3. Cake: In a medium bowl, whisk together flour, baking powder, baking soda,
   salt, and cinnamon. Set aside.

4. Using a stand or hand mixer, beat butter and sugar until fluffy on medium
   high speed, about 3 minutes. Add eggs, one at a time, beating just until the
   yellow disappears after each egg. Mix in vanilla and bananas until just until combined.

5. Gradually add flour mixture to banana/butter mixture in thirds, alternately
   with sour cream in between each third. Beat until just combined. Measure
   out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips
   and walnuts into remaining batter until just until combined.

6. Measure out 1 cup batter (to top cream cheese layer) and spoon the rest
   of the batter into the prepared pan.

7. To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese,
   1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth
   and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and
   gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup
   batter evenly over filling (it will be very thin).

8. Tap pan on counter a few times to get rid of any air bubbles then sprinkle
   evenly with Cinnamon Walnut Streusel.

9. Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes
   out clean (without inserting in cream cheese). Let baked cake cool on wire rack
   for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back
   onto cooling rack streusel side up. Let cool to room temperature.

10. When ready to serve, whisk Vanilla Glaze ingredients together in a medium
    bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)

Store in the refrigerator for up to 7 days.

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This Recipe Is Published Here

bon appetit