This moist Cream Cheese Swirl Banana Coffee Cake is the perfect way to use up those over ripe bananas. It’s topped with a buttery streusel and drizzled with very vanilla drizzle.
I guess I’m on a coffee cake kick lately, because last week I shared Coffee Cake Muffins, and now Cream Cheese Swirl Banana Coffee Cake! Not that two recipes is a “kick”, ha. It’s just got me thinking of coffee cake, and all the other flavors to toss in the batter. I had someone comment last week on the muffins, asking why they were called “coffee”, when coffee wasn’t even in the recipe. Well, I honestly didn’t have a valid reason, other than it’s just a treat that you have, when you’re enjoying your coffee.
I actually decided to look Google “what makes a coffee cake, a coffee cake” <– Oh, come on, y’all don’t Google random things? I do it all the time! Anyway, so the answer Google gave me: “Coffee cake is a moist, tender cake that is usually topped with some kind of streusel topping and served alongside coffee or tea at breakfast. Coffee cakes stand apart from other cakes because of their streusel topping and because, although they might have a little glaze drizzled on top, they are not frosted.” There you have the “official” Google answer. And with that being said, I bring you Cream Cheese Swirl Banana Coffee Cake, because plain coffee cake just won’t do sometimes!
The streusel on the top of this is thick, sweet, and crunchy. The vanilla drizzle is everything a drizzle should be and the center…OH, YES! The center is a sweetened cream cheese, that just makes this coffee cake that more appetizing. Banana? Yes! This reminds me of banana bread on steroids. Seriously. I tossed my bananas into my stand mixer to “mash” them up, and this yielded smallish chunks throughout the batter, which in my opinion is exactly the way is should be. If you love banana bread and coffee cake, this is the treat for you. If you aren’t a fan of banana, I’d stay away from this, because even though it’s not overpowering, you can totally taste the banana. For even more banana flavor, you could swap the vanilla extract for banana in the recipe. It’s totally up to you, and how much you like banana.
Cream Cheese Swirl Banana Coffee Cake
This moist Cream Cheese Swirl Banana Coffee Cake is the perfect way to use up those over ripe bananas. It's topped with a buttery streusel and drizzled with very vanilla drizzle.
- 2 1/4 cup flour
- 1 1/4 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 stick butter, room temperature
- 1 1/2 cups sugar
- 2 eggs, room temperature
- 1 cup mashed ripe bananas 3 medium/small or 2 large
- 1 tablespoon vanilla extract
- 1 1/4 cup sour cream
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 tablespoon cinnamon
- 4 tablespoons butter, cold, cubed
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons half and half
Mix together all ingredients, set aside.
Beat together the cream cheese, sugar, cinnamon, and vanilla together, until completely combined and creamy. Set aside.
Preheat oven to 350 degrees. Spray a fluted cake pan with non stick cooking spray. Set aside.
In a medium bowl, mix together the flour, salt, baking soda, baking powder, and cinnamon together. Set aside.
In a large bowl attached to a stand mixer, beat together the butter and sugar for two full minutes, until nice and creamy. Add the bananas, and mix until just combined. Add the eggs and vanilla, Mixing until it all just starts to come together. Slowly add the dry mix in, alternating with the sour cream. Do not over mix. Once combined, remove 1 1/2 cups of the batter. Pour the remaining batter into the pan. Spoon the cream cheese filling on to the cake batter, and carefully spread around. Top with the batter you removed, and spread to cover.
Top with streusel and bake for 55 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Remove from the oven and place on a cooling rack (in the pan) for one hour. Carefully invert the cake onto a baking sheet or large serving plate, and then flip over to the cooling rack, streusel side up. Allow to cool for 3 hours. Prepare the topping, and drizzle over the top. Serve warm or room temperature.