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.
I have just the bananas for this at home. I smelled them while making Trevor’s breakfast this morning and literally thought to myself that I need to make banana bread or something tonight before they go all the way bad.
Could you make this on the Big Green Egg? 🙂
I think our snow days are behind us too. I think. Loads of thunderstorms in the future, though. Lovely cake, wonderful story about growing up. And how nice to have that cake dish — and to be part of its history. Excellent read — thanks.
Thanks John.
What wonderful memories of a time that many of us wish we could be part of in this day and age. Your coffee cake sounds great and I’m sure your mother’s visitors would have enjoyed this if they had ever had the chance to try it. 🙂
Thanks Karen.
Where was this farm? I always dreamed of being a farm girl because growing up we were surrounded by farms. I was never so lucky! I guess there is still time for a gentleman’s farm! And if I ever get one, I will bake this cake. But I might not wait that long!
In the middle of Kansas. I can’t wait for you to move to Parker and get one of those farms. You better invite me over for a slice. 🙂
Our house was like that when my kids were growing up and I always had something to offer a visitor or neighbor. I have to be careful now, though because my neighbors are all quite far away and my kids have left home and if I bake, I end up eating it and well…
I do love to bake when my son visits though and I’ll bet he’ll love this. Love the creamy surprise filling…
Great memories aren’t they? Thanks RMW
I had to pull my copy of Creme de Colorado off the shelf just to see where it was and why I had missed it over all these years 🙂 It sounds really good! I loved reading about your cake stand, you mother and life on the farm in Kansas.
I’ve done that with cookbooks too Susan. When I see someone post something and think “how the heck did I miss that one?”
Mmmmmm. It looks and sounds incredible. Wish I had a slice to go with my coffee right now.
Thanks Pam.
You baked, YEAH!!! That’s a great looking coffee cake. If I would have known I would have stopped by! My oven is broken. I am devastated. No baking. 🙁
Don’t Faint! 🙂 I heard about that oven. My sympathies.
Must be something in the air, I just baked espresso banana bread. Your cake looks lovely. and so moist. Your cake plate and the story behind is just lovely. My kitchen always has a homemade cake in it too. Friends who pop in always get cake (and a dozen eggs and a bag of apples at the moment, as my hens are laying like there’s no tomorrow and we just harvest our apples.)
Espresso Banana Bread??? That sounds incredible. Good for those hens!
You had me at the title. Then when I read that heartwarming story about growing up on the farm with all that food – every day. Wow, your mother was something special. I suspect the apple didn’t fall far from the tree. This cake will be on my cake dish soon. Just waiting for those bananas I bought yesterday to mature.
Except for that apple isn’t a baker … what’s up with that? 🙂 Thanks Maureen.
I love the story about your mum and baking. I grew up on a farm and my mum was very similar. We always had a choice of homemade pies and cakes on the go.
Great Memories aren’t they Corina.
It must have been a real treat to visit you mother and have a cup of coffee and a sample of her baked goods. My mother baked bread daily and always have rolls or cornbread for dinner, but unfortunately I didn’t inherit the baking gene. Your coffee cake looks lovely and beautifully presented too. Happy Easter to you and Bob.
Sam
I’m like you Sam, that baking gene must skip a generation. 🙂
This cake sounds incredible!! Love the list of ingredients!! Dying to make this!!
Thanks Deborah! And you know how I feel about that Bruschetta Alfredo – omg.
You know….I might have that cookbook. Going now to check…..No, its Colorado Collage. Love your farm memories. I remember my grandmother taking meals “to the field.”
Debra, both of those cookbook are really good. And yes, we took lots of lunches to my dad in the field and we’d all sit in the car (for the shade) and eat sandwiches. 🙂
You have written many posts that I love, but this is my hands down favorite. I love using my mother’s dishes and all the memories they conjur up. Oh and I duly impressed that you baked a scrumptious coffee cake. 😉
Thank you Vickie! I agree about using Mom’s dishes. There’s a memory with each and all.
I love reading your growing up stories. And, with a gorgeous cake plate like that you need to bake more often!
I really should bake more often … just for the sake of that plate. 🙂
Ooohhhh, that is one pretty coffee cake and I love the idea of cream cheese hiding inside. You certainly ate well during that spring snow storm! I am going to try this recipe out and will have to look for that cookbook, it is one that I don’t have but know I’d enjoy.
Thanks Holly and yes, that cookbook is a really good one. If you see it at a garage sale grab it. I think it’s out of print.
We ate all week due to that darn snow storm. And there’s more to come. I love kitchen snow days, but really wish they’d keep to February.
What a sweet story about your mom, she sounds wonderful, love your banana coffee cake it sounds delicious. The cream cheese is such a great addition.
Thanks Cheri.
That looks like one moist coffee cake Lea Ann. I just may make this for a crowd this summer. Glad you liked the aioli; anxious to see your post.
Maybe for my next batch I’ll make the tater tots from scratch. Thanks Penny.
Wow…that would be one of my favorite coffee cakes.
Thanks William, we sure liked it.