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.
Recipe at a Glance
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Additional Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 slices
- Pan/Tool: 9-by-13-inch baking pan
- Difficulty: Intermediate
Why You’ll Love This Recipe
- 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 You’ll Need
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
How to Make Banana Cream Cheese Coffee Cake
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. This ensures that the cake will not stick to the pan, making it easier to slice and serve once baked.
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 to keep the streusel crisp.
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. This filling will add a creamy texture and tangy flavor that complements the banana cake.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed throughout the batter for consistent rising.
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. This process incorporates air into the mixture, which helps the cake rise and creates a tender texture.
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. The bananas add moisture and flavor, while the sour cream contributes to a tender crumb.
Finish the Batter
Add the dry ingredients in two additions, mixing only until no dry streaks remain. The batter should be thick and smooth. Overmixing can lead to a dense cake, so mix just until combined.
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. This layering technique helps keep the cream cheese filling centered.
Add the Streusel
Sprinkle the chilled streusel evenly across the top of the batter. This will create a crunchy topping that contrasts nicely with the soft cake and creamy filling.
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 to ensure accurate results.
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, making it easier to cut clean slices.
Serve
Slice into 12 portions and serve slightly warm or at room temperature. This cake is versatile and can be enjoyed at any time of day.
Tips for Success
* Use room-temperature butter, eggs, sour cream, and cream cheese for smoother mixing.
* Mash the bananas thoroughly to prevent large chunks in the batter.
* Keep the streusel chilled until ready to use for the crispest topping.
* Avoid overmixing the batter after adding the flour to maintain a tender crumb.
* Allow the cake to cool before slicing so the cream cheese layer sets properly.
* If the streusel browns too quickly, loosely tent the pan with foil during the final 10 to 15 minutes of baking.
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
- 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. This ensures that the cake will not stick to the pan, making it easier to slice and serve once baked.
- 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 to keep the streusel crisp.
- 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. This filling will add a creamy texture and tangy flavor that complements the banana cake.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed throughout the batter for consistent rising.
- 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. This process incorporates air into the mixture, which helps the cake rise and creates a tender texture.
- 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. The bananas add moisture and flavor, while the sour cream contributes to a tender crumb.
- Finish the Batter: Add the dry ingredients in two additions, mixing only until no dry streaks remain. The batter should be thick and smooth. Overmixing can lead to a dense cake, so mix just until combined.
- 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. This layering technique helps keep the cream cheese filling centered.
- Add the Streusel: Sprinkle the chilled streusel evenly across the top of the batter. This will create a crunchy topping that contrasts nicely with the soft cake and creamy filling.
- 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 to ensure accurate results.
- 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, making it easier to cut clean slices.
- Serve: Slice into 12 portions and serve slightly warm or at room temperature. This cake is versatile and can be enjoyed at any time of day.
