CREAM CHEESE STUFFED CHOCOLATE CHIP BANANA BREAD COFFE CAKE

This was a huge hit in my office! (TGIF Cake!) The cream cheese filling was amazing, and I used a homemade strawberry/pineapple jam. I did add a bit of cinnamon to the cake batter, too, based on other reviews of cake being bland. I did not find it to be bland at all. My one complaint was that after cooking for 45 mins, the cake was still runny according to my fork test. So I left it in longer and the sides and top ended up a little too done, while the middle is still a bit soft. Probably because I only had an 8″ square pan, not a 9″… next time I will either get a new pan, or lower the oven temp and bake longer.


CREAM CHEESE STUFFED CHOCOLATE CHIP BANANA BREAD COFFE CAKE

 Prep Time 20 minutes
 Cook Time 60 minutes

INGREDIENTS

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

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

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

Vanilla Glaze
1 cup Powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Garnish (optional)
Garnish (optional)
mini chocolate chips

INSTRUCTIONS
  • 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.*
  • 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.
  • Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • 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.
  • 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.
  • Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
  • 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).
  • Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.
  • 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.
  • 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.