Banana Cream Cheese Coffee Cake with Chocolate Chip Streusel
Yes, this banana cream cheese coffee cake with chocolate chip streusel is as delicious as it sounds! Soft banana cake + sweet cream cheese filling + buttery streusel!
When it comes to putting bananas in food, there are healthy recipes and, you know, not so healthy recipes. What do we learn from this? Adding bananas may not classify something instantly as health food, but it sure adds deliciousness.
Over here in the land of Mel Makes And Eats Banana Desserts (MMAEBD), this banana cream cheese coffee cake might be the winner of them all. It is insanely delicious. And a total showstopper.
It’s soft and tender banana cake + sweetened cream cheese layer + buttery streusel + chocolate chips. Come on, you guys. It’s so good!
Brown Bananas
As with any good banana recipe, it all starts with the quality of bananas. And I’m not talking about how much you pay for them. I’m talking about what they look like!
Yellow bananas or yellow-greenish bananas might be good for eating (yes, I’m one of those that likes them with an ever so slight green tinge when eating them straight up).
But for baking? You want them brown and spotty. Brown and spotty bananas ripening for destruction. You want those ones. They add more flavor and more sweetness.
Banana Cake
The foundation of this banana cream cheese coffee cake with chocolate chip streusel is…cake! Pretty obvious.
But it’s also pretty important. The banana cake is so soft, so flavorful, and so moist and tender.
In fact, it would be delicious on its own as a go-to banana cake recipe. Frost that baby with some cream cheese frosting, and wow. Just promise you’ll return to this idea of a cream cheese layer and streusel at some point.
The one-bowl batter for this cake is ultra simple. Butter and sugar is creamed together and then mixed with mashed bananas, sour cream + milk (you can sub in buttermilk), eggs and vanilla.
Toss in the dry ingredients. No need to sift or mix in a separate bowl.
And mix until just combined. The minute the dry streaks are absorbed into the batter, stop mixing.
It’s ok if the batter looks slightly lumpy.
Over mixing the batter means the cake won’t be as soft and tender. So exercise some self-restraint and don’t over mix, ok?
Cream Cheese Layer
Now we obviously need to get a little stripe of sweetened cream cheese batter in there.
The only real unique part of this cream cheese layer is adding about 1/2 cup of the prepped banana cake batter into the cream cheese, sugar and vanilla.
Doing this gives the cream cheese layer a super soft, velvety texture once it’s baked.
The size of the pan is important
Spread about half of the banana cake batter into the bottom of a 9X13-inch pan.
I have only ever made this cake in a metal baking pan with 2-inch sides. I don’t know how a glass or ceramic pan will fare. I usually recommend lowering the oven temp by 25 degrees if using a glass pan.
FAIR WARNING: this bakes up into a very tall cake, so please make sure the sides of your baking pan are at least two inches high and read the note in the recipe below for high altitude baking. I don’t want any overflowing cakes on my conscious. Thankyouverymuch.
Dollop the cream cheese layer across the top of the cake batter and spread evenly.
You can’t beat the handiness of a small offset spatula for this process.
Also, I’m not even going to admit to you right now how many small offset spatulas I have currently in my kitchen drawer(s). It’s frightening, slightly alarming, a little pathetic, but also kind of awesome.
Top the cream cheese layer with the remaining banana cake batter and spread evenly.
At this point if you want to get a butter knife and do a little swirly action throughout all the layers, that would not be wrong.
But you can also leave everything in even, flat layers too.
Streusel is Life
I’m a huge fan of streusel. Are you? It takes this banana cream cheese coffee cake straight over the top.
And it’s simple.
- pecans
- flour
- brown sugar
- cinnamon
- butter
The dreamiest part is that instead of cutting in cold butter to the streusel ingredients, we’re just going to melt that butter and pour it right in.
As you mix, the streusel will form beautiful little clumps just the way it was meant to do. If your butter was really hot when you added it to the streusel, the clumps may not form until the streusel has cooled a bit.
Crumble the streusel across the top of the cake and sprinkle on the chocolate chips.
*You can add the chocolate chips to the bowl of streusel and toss it all together. I mean, we are calling this “chocolate chip streusel” after all, but I find it’s easier to add the chocolate chips after the streusel goes on the cake.
Bake the cake until it is golden and domed and a toothpick inserted in the center comes out clean.
Your house is going to smell amazing. You are going to feel amazing. EVERYTHING IS AMAZING! When you make this banana cake.
Let it cool
I personally think this cake tastes best after it has cooled. I kind of feel the same way about banana bread. But if you aren’t put off by warm banana desserts, go ahead and dig right in.
Also, this cake tastes really delicious the second day. The banana in the batter helps it stay moist and not dry out.
The reason the top half of the cake rises higher (even though the batter is split up evenly) is because it isn’t weighed down by the cream cheese layer.
Regardless, both of the banana cake layers are fluffy, soft, and delicious.
And that beautiful cream cheese layer is absolutely divine.
I’m honestly not sure what makes a cake a “coffee cake” (I think it might be the streusel topping??). But this is definitely a cake appropriate for everything from snack to dessert to, yes, breakfast.
Go for it.
And while this recipe may not be as quick and easy as throw-together banana blender muffins, I very much hope you find a reason and time to make this banana cream cheese coffee cake very soon.
One Year Ago: Instant Pot Banana Bread Steel Cut Oats
Two Years Ago: Easy 7-Layer Greek Hummus Dip
Three Years Ago: Rock Salt Roast BBQ Honey Chicken
Four Years Ago: Brownie Pudding
Five Years Ago: Chicken Tikka Pizzas: Another 20-Minute Meal
Six Years Ago: Skillet Butternut Squash, Sausage and Penne Pasta
Seven Years Ago: Chocolate Flan Cake {i.e. Magic Chocoflan!}
Eight Years Ago: Homemade Taco Seasoning
Buttermilk Substitution: 1 1/4 cups buttermilk can be subbed in for the sour cream + milk. Cake Pan: this makes a very tall cake, so it is important that the sides of the cake pan are at least two inches. If you live at high altitude and have had cakes overflow in the oven before, you may want to decrease the baking soda/baking powder in this recipe or decrease the batter amount just slightly. I live at about 2,500 feet elevation and the cake didn't overflow. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Banana Cream Cheese Coffee Cake with Chocolate Chip Streusel
Ingredients
Cake:
Cream Cheese Layer:
Streusel:
Instructions
Notes
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These were delish, my coworkers and I absolutley destroyed them, weill defintley make again and again!
This is amazing!
OMG. This is amazing! I made a half batch using a loaf pan and baked it for 60 minutes like a previous poster said. Wow. I love the moist cake and the cream cheese and the crunchy topping…just makes it. I can totally see myself making this for the office when we go back. Thanks for yet another wonderful recipe!
Thanks, Heather!
This was a fun, tasty recipe. The cake did not overflow, so that’s good. I also enjoyed eating it warm.
I made a half batch of this for my family as a trial run for if I should use this for a brunch I’m hosting this weekend. And it is a winner! Definitely perfect for a treat! We did lean toward the side of eating this after warming it up slightly! Delicious!
Thanks for the review, Bethany!
Another great recipe! I cut the recipe in half and baked it in a loaf pan, took 1 hour to bake, but was worth the wait! So good, my husband had 2 slices warm from the oven!
Thank you so much, Sandy!
I made this last night as a treat for my book club and they loved it! Thank you!
So happy to hear that!
Mel, how do you think this recipe would be made into muffins instead of cake form??
I think it would be incredible! A little more work, but still super delicious, I’m sure!
Made this as written – it’s a winner!
Thanks, Cydney!
I made this recipe exactly as written (for god sakes don’t skip the chocolate chips). It was amazing. I don’t really care for cream cheese type desserts, but my husband does so I made this for him. It is so good. Maybe the addition of the cake batter in the filling? I’m not sure, but the flavor combination is fantastic.
I loved reading this – so happy your cream cheese loving husband loved it, too!
I made this today and it was a total hit. I did put a little less sugar in my cream cheese layer and it was still delicious. My husband said it’s his new favorite dessert. Thank you for another great recipe!
Thank you so much for letting me know, Emilia!
This beauty makes a lot, which makes sense, because there is something in it for everyone – the yummy streusel & choc chips (IMO don’t skip!) the banana bread/cake & the cheesecake layer. This recipe is like a work art but it comes together easily & is worth the time. I didn’t let the fact that there were no ripe bananas in the produce section at my grocery store yesterday deter me, since there were some w the other fruit in the frozen foods aisle. Thank you, Mel, for this Gem. I love this Banana Cream Cheese Coffee Cake w Choc Chip Streusel – What A Winner!
Thank you so much, Lauren!!
Mel
Thanks so much for helping me a Mom .. I’m a new mummy and want to create traditions Android my son to think his mom can whip up some delicious meals.. he is only a year so I have some time to practice.. I did this dish in a ceramic pan and it was great except the bottom was slightly burnt… My husband LOVED IT. IVe tried your French bread, white bread and bagels and all have been a hit apart from the bagels where I need a little more practice…. and this is all since Christmas Day whilst I was looking for a bread receipt noting we have no bread on Christmas Day… I love your receipes the simplicity and the comments also help a lot sooo Thank You for making me a real Mom.
Thanks for such a sweet comment, Aly! Sounds like you are doing a great job. 🙂
We have company this week and I wanted to make something a bit nicer for afternoon coffee. This was perfect. I made a small change and only used 8oz of cream cheese, cutting the sugar down to 1/4 cup. It seemed to be just fine and had plenty of filling. So delicious.
Thanks!
Thanks for the review, Jeanette!
This was delicious! It was tall, as you noted, and for reference I put it in a standard pyrex glass pan and while it had a lot of lift, it didn’t overflow. (Yay!)
I loved the cream cheese layer, I think in part because of the addition of batter kind of firming it up. I’ve made plenty of recipes with a cream cheese ribbon and have never seen this method, but might try it on other recipes in the future because I like what it did to the texture.
Followed the recipe with buttermilk in place of sour cream/milk as you mentioned in the notes, and omitted the chocolate chips simply because I never like cinnamon and chocolate together.
Another wonderful banana dessert, Mel (can there ever be too many?)!
Thanks for the details and notes, Tristin!
Happy New Year Mel!! I LOVE this cake! I made it today and it turned out awesome. I very rarely adjust anything in your recipes, but I knew my kids wouldn’t love the pecans. I added some oats in the streusel instead and it was delicious. Thanks for another yummy recipe!! I don’t know how you keep coming up with new stuff. You’re the best! Oh and I also love your browned butter banana bars. So good!
Thank you so much for reporting back, Traci! Glad you loved this one – and thanks for including your subs regarding the pecans!
Hi Mel this looks sooo yummy. Do you think this would work if baked in mini loaf pans? I like to have several sweet treats in my freezer when I need a quick gift.
Whipped this up today. The recipe is easy to follow and the pics were a great help! The layers were easy to spread. I wish I would have left out the pecans in the streusel as I am not a huge nut fan. Otherwise it was awesome! It does bake up pretty high! I did a neighbor share with this and everyone loved it. Truly an amazing banana dessert!! Recipe is a keeper!!! Thanks Mel!!!
Thank you so much for letting me know what you thought of this recipe! I’m always a little bit on pins and needles after I post a new recipe waiting for the first reviews to come in. 🙂 Thanks, KT!
Yes, I think that would be an awesome (and cute!) idea!
I whipped this up today. I only had two ripe small bananas so I halved the recipe and cooked it in an 8 x 11 pan. The pan was full so I agree that it bakes tall. It is so yummy. Super delicious! Definitely one of the best banana desserts I’ve had.
I love you for making this same day, Tami! Thanks for your notes on pan size and halving the recipe.
Wow does that look scrumptious. All of my favorite things in one cake. Will have to try it soon. Today I made chocolate mascarpone brownies with a ganache topping, so yummy, so I will have to burn off these calories first!
Oh wow, those brownies sound AMAZING.
Bananas “ripening for destruction” hahahaaa!
🙂 🙂
Can’t wait to make this – do you think buttermilk would work as a sub for milk in the cake?
Yes, in the notes of the recipe I give a little tip that buttermilk can be subbed for the sour cream + milk.
With it having a cream cheese layer, did you leave it out of refrigerate the leftovers?
I refrigerate the leftovers (it tastes pretty good cold but we prefer it at room temp – and some in my family like it lightly warmed up after taking it out of the fridge)
This looks amazing! I have a freezer full of bananas, do you think I’d be ok trying this with thawed?
Usually frozen and thawed bananas work pretty well for banana bread so I’d say it stands a good chance of working!
In the oven now! The cream cheese layer was a little hard for me to spread and I doubt my middle layer will be as defined as yours, but I am sure that it will taste great, nonetheless! I made the streusel without pecans and just added more flour until it got nice and crumbly. Thanks, Mel!
I hope you enjoyed the finished product, Betsy!
This looks amazing! I think I will have to make this, this weekend! Sadly, I have to make it without pecans (kid with braces is not allowed to have nuts), but still, yum! It will warm us up after a week of -35C temperatures (into the -40s with windchill). We are in survival mode, and something this decadent fits the bill. Thanks for another awesome recipe!
Oh my goodness, that weather reminds me of our days living in Wisconsin and Minnesota. I miss a lot of things about living out there but not the minus temps and windchill. Brrrr! Stay warm!
I finally made this. It was so good! I subbed in half a cup of quick oats for the pecans, and it worked beautifully, kind of crisped up the streusel. And our weather is supposed to finally get warmer tomorrow . Thanks for another amazing recipe!
I’m loving the addition of oats in the streusel! Totally going to do that next time.