CREAM CHEESE STUFFED CHOCOLATE CHIP BANANA BREAD COFFEE CAKE

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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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