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Banana Coffee Cake with Cream Cheese Swirl

This Banana Coffee Cake is a delightful treat! Moist, rich, and perfectly swirled with cream cheese, it's the ideal pairing for your morning coffee.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 8 servings

Ingredients

For the Streusel Topping:

  • 1/2 cup walnuts, chopped
  • 1/2 cup flour (for streusel topping)
  • 1/2 cup brown sugar, packed
  • 1/2 tablespoon cinnamon (for streusel topping)
  • 4 tablespoons cold butter, cubed (for streusel topping)

For the 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 mashed bananas (about 2 large ripe bananas)
  • 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 Swirl:

  • 8 ounces cream cheese, softened
  • 1/4 cup reserved batter (see instructions)
  • 1/4 cup sugar (for cream cheese swirl)
  • 1 teaspoon vanilla extract (for cream cheese swirl)
  • 1 cup powdered sugar (for cream cheese swirl)
  • 2 tablespoons milk (for cream cheese swirl)
  • Garnish: mini chocolate chips (optional)

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
  • In a medium bowl, combine 1/2 cup flour, 1/2 cup packed brown sugar, and 1/2 tablespoon cinnamon. Add in the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the chopped walnuts if using. Set aside.
  • In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1 1/4 teaspoons baking powder, 1 1/4 teaspoons baking soda, 1 teaspoon salt, and 1 teaspoon cinnamon. This will ensure that your dry ingredients are well mixed.
  • In another bowl, using an electric mixer, cream together 1/2 cup softened butter and 1 1/2 cups sugar until light and fluffy. This should take about 3-4 minutes.
  • Add the 2 large eggs (at room temperature), 1 cup mashed bananas, and 1 tablespoon vanilla extract to the butter and sugar mixture. Beat until well combined.
  • Mix in 1 1/4 cups sour cream until the mixture is smooth and creamy.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • In a separate bowl, beat together 8 ounces softened cream cheese, 1/4 cup reserved batter, 1/4 cup sugar, and 1 teaspoon vanilla extract until smooth. Add the powdered sugar and milk, mixing until creamy.
  • Pour half of the banana batter into the prepared angel food cake pan. Next, add dollops of the cream cheese mixture over the batter. Swirl it in gently with a knife. Pour the remaining banana batter on top and finish with the streusel topping.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it toward the end of the baking time.
  • Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.

Equipment

  • 19.5/10-inch 16-cup capacity angel food cake pan
  • Mixing bowls
  • Electric Mixer
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Notes

  • Store the cake in an airtight container at room temperature for up to 3-5 days.
  • Freeze individual slices wrapped in plastic wrap and then foil for up to 2 months.
  • Warm slices in the microwave for 15-20 seconds for a delightful treat.