Banana Coffee Cake is made with cinnamon, nutmeg, orange juice, bananas, pecans with a creamy swirl of cream cheese filling. Irresistible with flavor, an impressive recipe for entertaining at the Holidays … or any time of year.
This Banana Coffee Cake recipe is cross between a banana bread and cinnamon coffee cake. And becomes even more special with a luscious filling of cream cheese.
The end result is a dense coffee cake with very moist texture, thanks to those bananas.
A couple bunches of bananas had accumulated on the kitchen counter, and right on cue, several were reaching the “too ripe to eat” stage. This Banana Coffee Cake recipe to the rescue, a perfect way to use up over ripe bananas.
Serve this Creamy Banana Coffee Cake for dessert, for breakfast, for Holiday guest entertaining. It’s a recipe that everyone will love, and your coffee will thank you.
This recipe comes from one of our Junior League of Denver cookbooks, Creme de Colorado. Our Junior League Cookbooks are coveted by those of us who live here in Colorado. The recipes are reliable and reflect our Colorado culture.
Ingredients
Aside from pantry baking staples, like all-purpose flour, sugar, baking soda and baking powder, and spices, you’ll need:
- Orange Juice, bottled or fresh squeezed.
- Four ripe bananas.
- Pecans or walnuts.
- Cream Cheese
- Eggs
- ½ cup unsalted butter preferred. Salted butter will work fine.
How To Get That Cream Cheese In The Middle
The cake is very special because hiding in the middle is layer of cream cheese that’s been whipped into bliss with sugar, eggs, a bit of flour and nutmeg.
Here’s how it works:
- Spoon 1 ½ cups of the prepared batter into a buttered and floured tube pan. Then spoon in the cream cheese filling. Gently spreading it around with a spatula or the back of a spoon, so it’s somewhat even.
- Pour in the remaining batter over the cream cheese filling. It’s ready to bake.
Once baked that layer of cream cheese is simply irresistible.
Frequently Asked Questions
Yes! Wrap the cake in plastic wrap and then place in an airtight container. It will keep for up to two months.
This coffee cake will be fine on the kitchen counter for up to three days. After that, refrigerate or freeze.
Don’t have time to wait? Place bananas on a baking sheet and place in a 300 degree oven. In 15 minutes those bananas will be soft and sweet. Or use a fork to pierce the bananas all over. The place in the microwave for 30 seconds. Add 15 second increments if they haven’t ripened enough.
Absolutely yes. I simply don’t have one after we downsized and my kitchen space dwindled. A bundt pan will work beautifully for this recipe.
Tips For Success
- Allow one hour for the butter and cream cheese to come to room temperature.
- Don’t skip the process of greasing and flouring the pan. The coffee cake will release almost stress free. Once the pan is inverted, gently tap the bottom with the handle of a knife.
- I don’t sift flour, but I do fluff the flour up by stirring it gently with a whisk. Instead of scooping the measuring cup into the flour, I use a spoon to gently place it into cup. This helps the flour to be light and fluffy, rather than packed down. The result is a lighter textured cake. Then use the whisk to whisk together the dry ingredients.
- Let the cake cool completely before removing it from the pan.
Recipe for Cream Cheese Banana Coffee Cake
This delightful combination of creamy, tangy cream cheese, sweet bananas, and a perfectly moist cake base is a true crowd-pleaser.
Next time you find yourself with overripe bananas, consider turning them into this delightful banana coffee cake. You won’t be disappointed.
With chopped pecans and typical coffee cake flavors of cinnamon and nutmeg, this is a moist and delicious cake that will have your neighbors ringing that doorbell. Don’t forget to have that coffee pot plugged in.
I hope you give this recipe a try, banana and coffee cake are a match made in heaven.
More desserts that go well with coffee
- Orange Pound Cake with Sugared Cranberries Moist, dense yet fine textured, this pound cake recipe is flavored with grated orange zest and fresh squeezed orange juice.
- Old Fashioned Banana Nut Bread. This is a good old fashioned banana bread recipe made with buttermilk. Easy quick bread that’s dense, moist and full of banana flavor.
- French Butter Cake Madeleine Recipe. Madeleines are light and lemony and simple to make if you follow the directions carefully. You’ll be rewarded with unique little cakes that are a little crispy on the outside and spongy on the inside.
- Cinnamon Pecan Peach Bread: a delicious blend of sweet and savory flavors, making it an ideal choice for breakfast, brunch, or a sweet afternoon snack.
And if you’re looking for more dessert recipes, don’t miss my Dessert Category. You’ll find lots of recipes to satisfy that sweet tooth, including the most popular recipe on my site for Cherry Delight Check it out.
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Cream Cheese Banana Coffee Cake
Ingredients
- For The Cream Cheese Filling
- 8 ounces cream cheese softened
- ⅓ cup sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon ground nutmeg
- 1 egg
- For The Coffee Cake Batter
- ½ cup unsalted butter softened
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon baking soda
- 3 tablespoons hot water
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ⅓ cup fresh orange juice
- 1 teaspoon vanilla
- 4 medium ripe bananas Mashed
- 1 cup chopped pecans or walnuts
- For Glaze Topping
- 1 tablespoon butter melted
- 1 tablespoon sugar
- ¼ teaspoon ground cinnamon
Instructions
- Set butter and cream cheese on counter to come to room temperature one hour before starting this recipe.
- Lightly grease (I use butter) and flour a tube pan.
- Combine cream cheese, ⅓ cup sugar, 1 tablespoon flour and ½ teaspoon nutmeg in mixing bowl. Use an electric mixer to beat until smooth. Add 1 egg and beat again. Use a spatula to scrape this mix into another bowl. (if using a stand mixer)
- Add softened butter to the mixing bowl and cream, gradually adding 1 ½ cups sugar. Beat well. Add 2 eggs, one at a time, beating well after adding each. Combine soda and hot water and add to creamed mixture, stirring until well blended.
- In a separate mixing bowl, combine 3 cups flour, baking powder, salt, ½ teaspoon nutmeg and 1 teaspoon cinnamon. Use a whisk to combine.
- Add flour mixture to butter mixture alternately with orange juice while mixer is running.
- Stir in vanilla, mashed bananas and pecans. Spoon 1 ½ cups of the banana batter into the tube pan. Spread cream cheese mixture evenly over batter. Spoon remaining banana batter over cream cheese.
- Bake at 350 degrees for 50 – 55 minutes or until a wooden pick or cake tester inserted in center comes out clean. Move to a rack and let cool 1 hour before removing from pan.
- To remove from the pan: Run a knife around the ended of the cake and around the inside tube. Invert the pan over a plate and using the handle of the knife gently tap the bottom of the pan to encourage the coffee cake to release.
- One the cake has dropped onto the plate, place another plate on top, then turn the cake so it's right side up.
- Drizzle with melted butter and sprinkle with 1 tablespoon sugar or light brown sugar combined with ¼ teaspoon cinnamon.
- Garnish with whole pecans or walnuts to finish.
Notes
- Allow one hour for the butter and cream cheese to come to room temperature.
- Don’t skip the process of greasing and flouring the pan. The coffee cake will release almost stress free. Once the pan is inverted, gently tap the bottom with the handle of a knife.
- I don’t sift flour, but I do fluff the flour up by stirring it gently with a whisk. Instead of scooping the measuring cup into the flour, I use a spoon to gently place it into cup. This helps the flour to be light and fluffy, rather than packed down. The result is a lighter textured cake.
- Let the cake cool completely before removing it from the pan.
Nutrition
Cream Cheese Banana Coffee Cake …It’s what’s for Company.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
This looks really good. I like banana bread with nuts and the filling kicks it up to a higher level.
This is amazing! I’m always looking for banana bread (muffins) recipes and am glad you shared your family recipe with us. It is a must try! I also love the savory and Mexican inspired recipes you have!
Thanks Mira. And thanks for stopping in. Always love new visitors.
This looks dreamy! I have some rotten bananas, and I was just thinking of what I would use them on. I think this is the recipe! Thanks for sharing! 🙂
Thanks Kloe. I’m not a baker and I was able to make this beautiful coffee cake. Enjoy. And thanks for stopping in and the comment.
That’s a beaut of a cake, Lea Ann. Aren’t Junior League cookbooks the best?
Also fascinated by your ground turkey investigation. Good heavens, who would have thought?
I agree about those Jr. League Cookbooks. Love em. Thanks Barbara
I love the title ‘creamy’ grabbed my attention. The cream cheese in the recipe is always a plus. Unfamiliar with the hot water and soda deal too. Soooooo I tagged this recipe. As others have also noted, it looks delicious—make that double delicious. Naaaa—-triple delicious—-and that’s my last offer.
That hot water and soda thing was new to me too. But then again, I’m not familiar with the chemistry involved in baking. I agree with that triple delicious. We enjoyed this recipe.