Cream Cheese Banana Coffee Cake

Banana coffee cake on a plate with three slices on another plate.

Great coffee cake with a filling of creamed cream cheese

Course Dessert

Cuisine American

Prep Time 45

Cook Time 55

Total Time 1 40

Servings

Calories 398kcal

Author Lea Ann Brown

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

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.

Let the cake cool completely before removing it from the pan.

Nutrition