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This tasty treat brings together banana bread and coffee cake in one amazing dish. It's such a knockout breakfast that your family will jump out of bed on Saturdays and Sundays just to grab a slice.
I came up with this when I needed something extra special for a family get-together. Everyone went crazy for the mix of sweet bananas, crunchy cinnamon topping, and that hidden cream cheese surprise in the middle.
What You Need
- All purpose flour: Gives this cake just the right amount of softness and stability
- Very ripe bananas: Make sure they're spotted brown for the best flavor and sweetness
- Sour cream: Keeps everything incredibly moist and fresh-tasting for days
- Cream cheese filling: Changes this from a basic banana bread into something really special
- Cinnamon walnut streusel: Adds a nice crunch and warm spicy flavor on top
- Vanilla extract: Brings all the tastes together and makes everything smell amazing
- Chocolate chips: Create little pockets of melty goodness throughout
- Walnuts: Add a nice crunch that goes perfectly with the banana flavor
How To Make It
- Mix Up Your Topping:
- Throw walnuts, flour, brown sugar and cinnamon in a food processor and mix them together. Add cold butter and pulse until it looks like small pebbles. Using cold butter is key - it makes those crispy little clusters that everyone fights over.
- Whip Up The Batter:
- Beat your butter and sugar for a full three minutes until it's really fluffy and light. Add eggs one by one, waiting until each disappears before adding another. Stir in vanilla and mashed bananas just enough to mix them - don't overdo it or your cake will get tough.
- Build Your Layers:
- Put most of the batter into your greased angel food cake pan, but save some for later. Make your filling by mixing cream cheese with sugar, vanilla, and a bit of the batter you saved. This trick helps the filling bake perfectly without sinking down.
- Finish And Bake:
- Carefully spread the cream cheese mixture in the middle, keeping it away from the pan sides. Cover with your leftover batter in a thin layer. Sprinkle all that yummy streusel on top and bake until a toothpick comes out clean when you poke the cake part.
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My favorite thing about serving this is watching people discover that hidden cream cheese layer. Their faces just light up and it makes all the work totally worth it!
Keeping It Fresh
This treat stays amazingly moist when you store it right. Let it cool completely, then put it in an airtight container in the fridge where it'll stay good for up to a week. The flavors actually get better after sitting overnight, so it's perfect to make a day before you need it for a busy morning or holiday breakfast.
Easy Swaps
You can change this recipe around in so many ways. Need gluten-free? Just use a good 1:1 gluten-free flour mix instead. Can't do dairy? Try plant-based butter and non-dairy sour cream alternates. Even if you can't eat eggs, flax eggs work great as replacements. The cake still turns out awesome with all these changes.
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Ways To Serve It
This cake is fantastic on its own, but try heating slices for 15 seconds in the microwave before eating. The warmth makes those chocolate chips just a bit gooey and really brings out the banana smell. For a fancy breakfast option, add a spoonful of lightly sweetened whipped cream or some vanilla yogurt and fresh berries on the side for a pop of color.
Different Baking Options
You can use this same batter in different ways too. For a quicker breakfast, pour it into muffin tins lined with paper cups about 2/3 full and bake around 20-25 minutes. Or for something with a homey feel, pour the batter into a well-seasoned cast iron skillet - the edges get this amazing caramelized crust that's so good.
Frequently Asked Questions
- → What’s the secret to keeping it moist?
Use very ripe bananas, full-fat sour cream, and be careful not to overmix the batter to maintain its softness.
- → Can I skip adding nuts in the recipe?
Absolutely, you can leave out the walnuts, and it’ll still turn out great.
- → Which baking dish can replace the original pan?
If you don’t have an angel pan, go for muffin tins or even a cast iron pan. Just remember to tweak the bake time!
- → Is there a reliable gluten-free option?
Yes, choose Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for a great gluten-free version.
- → How long does it stay fresh?
Keep it in a sealed container in the fridge for about a week, and it’ll stay fresh.