Banana Cream Cheese Coffee Cake combines moist banana cake, a smooth cream cheese filling, and a buttery cinnamon streusel topping. Sweet ripe bananas keep the cake tender, while the lightly tangy cream cheese layer creates a rich contrast with the crunchy crumb topping.
This cake is baked in a 9-by-13-inch pan and is well suited for breakfast, brunch, or dessert. It slices cleanly after a short cooling period and can be made a day ahead.
Why This Recipe Works
- Very ripe bananas add natural sweetness and keep the cake moist.
- A cream cheese filling provides a smooth, tangy layer that balances the sweet banana cake.
- Sour cream creates a tender crumb while helping the cake remain moist after baking.
- A buttery cinnamon streusel adds crisp texture without becoming overly hard.
- Baking the cake in layers keeps the cream cheese filling centered throughout each slice.
Equipment Needed
- 9-by-13-inch (23-by-33-cm) baking pan
- Large mixing bowl
- Medium mixing bowl
- Small mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Wire cooling rack
Ingredients List
For the Streusel Topping
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 6 tablespoons (85 g) cold unsalted butter, cut into small cubes
For the Cream Cheese Filling
- 8 ounces (225 g) full-fat cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Banana Cake
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (230 g) mashed ripe bananas, about 2 large bananas
- 1/2 cup (120 g) sour cream
Ingredient Notes and Substitutions
- Bananas: Use bananas with heavily speckled or nearly black peels for the sweetest flavor and softest texture. Less-ripe bananas produce a less flavorful cake.
- Cream cheese: Full-fat cream cheese creates the smoothest filling. Reduced-fat cream cheese may produce a softer filling that is less stable after baking.
- Sour cream: Sour cream helps create a moist, tender crumb. Full-fat plain Greek yogurt can be substituted with similar results.
- Brown sugar: Brown sugar gives the streusel a light caramel flavor. Dark brown sugar may be used for a deeper molasses taste.
- Butter: Unsalted butter allows better control of seasoning. If using salted butter, omit the added salt from the corresponding component.
Step-by-Step Instructions
Step 1: Prepare the pan
Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking pan or line it with parchment paper.
Step 2: Make the streusel
In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingertips until coarse crumbs form. Refrigerate while preparing the batter.
Step 3: Prepare the cream cheese filling
Beat the softened cream cheese and sugar until smooth. Mix in the egg and vanilla until fully combined. Set aside.
Step 4: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 5: Cream the butter and sugar
In a large bowl, beat the softened butter and granulated sugar for 2 to 3 minutes until light and fluffy.
Step 6: Add the wet ingredients
Beat in the eggs one at a time, followed by the vanilla. Mix in the mashed bananas until combined. Fold in the sour cream.
Step 7: Finish the batter
Add the dry ingredients in two additions, mixing only until no dry streaks remain. The batter should be thick and smooth.
Step 8: Assemble the cake
Spread about two-thirds of the batter evenly into the prepared pan. Spoon the cream cheese filling over the batter and gently spread it into an even layer, leaving about a 1/2-inch border around the edges. Carefully dollop and spread the remaining batter over the filling.
Step 9: Add the streusel
Sprinkle the chilled streusel evenly across the top of the batter.
Step 10: Bake
Bake for 45 to 50 minutes, or until the topping is golden brown and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Avoid inserting the toothpick directly into the cream cheese layer when checking doneness.
Step 11: Cool
Place the pan on a wire rack and cool for 20 minutes before slicing. The cream cheese filling will continue to set during this time.
Step 12: Serve
Slice into 12 portions and serve slightly warm or at room temperature.
Storage, Freezing, and Make-Ahead Instructions
- Store the cooled cake in an airtight container in the refrigerator for up to 5 days because of the cream cheese filling.
- Serve chilled or let individual slices stand at room temperature for about 20 minutes before serving for a softer texture.
- To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
- For make-ahead preparation, bake the cake 1 day in advance, cool completely, cover tightly, and refrigerate. The flavor and texture often improve after resting overnight.
FAQ
Can I use frozen bananas?
Yes. Thaw the bananas completely and drain any excess liquid before mashing and measuring them.
Why did my cream cheese filling sink?
A small amount of settling is normal. Using a thick batter and leaving a border around the filling helps keep it centered during baking.
Can I add nuts?
Yes. Fold 1/2 cup (60 g) chopped pecans or walnuts into the streusel or sprinkle them over the top before baking.
Can I make this cake without sour cream?
Yes. Full-fat plain Greek yogurt can replace the sour cream in equal quantity with very similar results.
How do I know when the cake is done?
The streusel should be golden, the cake should spring back lightly when touched, and a toothpick inserted into the cake layer—not the cream cheese filling—should come out clean or with a few moist crumbs.
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking pan or line it with parchment paper.
- In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingertips until coarse crumbs form. Refrigerate while preparing the batter.
- Beat the softened cream cheese and sugar until smooth. Mix in the egg and vanilla until fully combined. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar for 2 to 3 minutes until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla. Mix in the mashed bananas until combined. Fold in the sour cream.
- Add the dry ingredients in two additions, mixing only until no dry streaks remain. The batter should be thick and smooth.
- Spread about two-thirds of the batter evenly into the prepared pan. Spoon the cream cheese filling over the batter and gently spread it into an even layer, leaving about a 1/2-inch border around the edges. Carefully dollop and spread the remaining batter over the filling.
- Sprinkle the chilled streusel evenly across the top of the batter.
- Bake for 45 to 50 minutes, or until the topping is golden brown and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Avoid inserting the toothpick directly into the cream cheese layer when checking doneness.
- Place the pan on a wire rack and cool for 20 minutes before slicing. The cream cheese filling will continue to set during this time.
- Slice into 12 portions and serve slightly warm or at room temperature.
