Best Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake Recipes

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CHEESECAKE-STUFFED BANANA BREAD



Cheesecake-Stuffed Banana Bread image

Banana bread and cream cheese frosting are a winning combination. The cream cheese filling is swirled into the batter just before baking for easy assembly. You get a balanced combination of cream cheese and banana bread in every bite.

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 1 loaf

Number Of Ingredients 14

Nonstick cooking spray, for spraying the pan
1 cup all-purpose flour, plus more for dusting the pan
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup granulated sugar
2 very ripe bananas
1/4 cup vegetable oil
1/2 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg

Steps:

  • For the banana bread: Position an oven rack in the bottom third of the oven and preheat to 325 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour.
  • For the cheesecake swirl: Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a hand mixer until well combined; set aside.
  • For the banana bread: Whisk together the flour, baking soda and salt in a medium bowl; set aside. Mash the granulated sugar and bananas in a large bowl to a paste. Whisk in the oil, vanilla and egg. Whisk in the flour mixture until just combined.
  • Reserve 3/4 cup of the bread batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the batter and put the reserved 3/4 cup batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
  • Bake until the top is cracked and a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and then flip upright. Cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

BANANA COFFEE CAKE



Banana Coffee Cake image

You're sure to go crazy over this yummy banana coffee cake topped with cinnamon, sugar and pecans. This recipe is so delicious that a local pecan grower asked permission to use it in one of his brochures. -Georgia Courtney, Las Cruces, New Mexico

Provided by Taste of Home

Time 40m

Yield 15 servings.

Number Of Ingredients 13

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 to 3 medium)
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
TOPPING:
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, beat the cream cheese, butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add the bananas and vanilla. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Combine topping ingredients; add half to batter. , Transfer to a greased 13x9-in. baking pan. Sprinkle with the remaining topping. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 198mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE CHIP CREAM CHEESE COFFEE CAKE



Chocolate Chip Cream Cheese Coffee Cake image

Make and share this Chocolate Chip Cream Cheese Coffee Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breads

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese, softened
1/2 lb unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1/4 cup milk
1 (12 ounce) bag semi-sweet chocolate chips
1/2 cup all-purpose flour
1/2 cup rolled oats
1/4 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted

Steps:

  • Set oven rack to middle of oven; preheat to 350°.
  • Butter and flour a 12-cup straight-sided tube pan; set aside.
  • In a bowl, stir the flour, baking powder, baking soda, and salt together.
  • In the bowl of a stand mixer, beat cream cheese, butter, and sugar with the paddle on medium speed until soft and light, about 5 minutes.
  • Add the eggs one at a time, beating until smooth after each addition.
  • Lower mixer speed to Low and add half the dry ingredients; scrape down side of bowl and beater.
  • Beat in milk, then beat in remaining dry ingredients.
  • Give batter a final mix with a large rubber spatula; fold in chocolate chips; spread batter evenly in the prepared pan.
  • Make crumb topping: stir all the dry ingredients together in a bowl; mix well.
  • Stir in butter and continue stirring until the mixture forms large crumbs.
  • Sprinkle the crumb topping evenly over the batter.
  • Bake for about 50-55 minutes or until cake is well risen, the crumbs are golden, and pick comes out clean.
  • Cool cake in pan on a rack for about 15 minutes; invert cake to a plate, remove pan, then invert cake again onto the rack to cool completely.

Nutrition Facts : Calories 600, Fat 35.8, SaturatedFat 21.8, Cholesterol 107.6, Sodium 183.3, Carbohydrate 68.3, Fiber 2.6, Sugar 40.9, Protein 7

CREAM CHEESE STUFFED CHOCOLATE CHIP BANANA BREAD COFFEE CAKE



Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake image

I've never seen this much in a banana bread. I couldn't even tell it was banana bread. Recipe courtesy of www.carlsbadcravings.com

Provided by AmyZoe

Categories     Quick Breads

Time 1h20m

Yield 12-18 serving(s)

Number Of Ingredients 26

1/2 cup walnuts
1/2 cup flour
1/2 cup brown sugar
1/2 tablespoon cinnamon
4 tablespoons cold butter, cubed
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
1 cup mashed banana (about 2 large)
1 tablespoon vanilla extract
1 1/4 cups sour cream
1/2 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped
8 ounces cream cheese, softened
1/4 cup reserved batter (see instructions)
1/4 cup sugar
1 teaspoon vanilla
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
mini chocolate chip, to taste

Steps:

  • Preheat oven to 350 and spray all inside surfaces of a 10 inch nonstick tube pan with nonstick cooking spray with flour or grease and flour the inside of 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 combined in a bowl and cut butter 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 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 c batter and set aside for cream cheese filling. Stir chocolate chips and walnuts in remaining batter until just 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 c reserved batter, cream cheese, 1 tsp vanilla, and 1/4 c 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 to 60 minutes at 350 or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack 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. Store in the refrigerator for up to 7 days.

Nutrition Facts : Calories 637.9, Fat 32.4, SaturatedFat 15.9, Cholesterol 95.2, Sodium 562.1, Carbohydrate 82.5, Fiber 2.6, Sugar 56, Protein 7.8

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