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–+ servings
Banana Cream Cheese Coffee Cake finished recipe

Banana Cream Cheese Coffee Cake

A moist banana cake layered with a creamy cream cheese filling and topped with a buttery cinnamon streusel, perfect for breakfast, brunch, or dessert.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

For the Streusel Topping
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons cold unsalted butter cut into small cubes
For the Cream Cheese Filling
  • 8 ounces full-fat cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Banana Cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas about 2 large bananas
  • 1/2 cup sour cream

Method
 

Method
  1. 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.
  2. 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.

Notes

Allow the cake to cool completely for the best texture and ease of slicing.

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