IT’S FLAVOR TEXTURE HEAVEN. This coffee cake tastes like sweet banana bread with bursts of chocolate, slight crunch of walnuts with a mega creamy cheesecake-like layer of cream cheese all topped with Cinnamon Walnut Streusel and a kiss of Vanilla Glaze. EVERYONE LOVES IT: This deliciously moist Banana Bread Coffee Cake is a banana bread lover’s dream! Actually, it is everyone’s dream because my husband was going crazy for this coffee cake, and he doesn’t even like banana bread! One reader said:
“This cake is to die for. The term “coffee cake” is almost an insult!! It is so much more than that. It is decadent, rich, creamy and absolutely delicious and full of flavor!!”
THICK AND CREAMY CREAM CHEESE LAYER. I played off of my Cream Cheese Stuffed Carrot Cake, but I used a little different technique so this filling is even creamier! It borders more cheesecake than just cream cheese due to my special technique. STRAIGHTFORWARD. This Banana Coffee Cake requires a few extra steps, but each is simple and easy and it’s totally worth it. VERSATILE. Omit the chocolate chips or walnuts, use gluten free flour, dairy free ingredients, etc. Substitutions included!
Cream Cheese Filling: Use full fat cream cheese for the most creamy, dreamy results. It is combined with some reserved batter, sugar and vanilla extract for a decadently creamy filling that takes minutes to whip together. Bananas: You’ll need one cup mashed bananas which is about 2 ripe bananas. Butter: You can taste the butter in this coffee cake recipe, and it is sublime! Use unsalted butter so we can control the salt in the recipe. Sour Cream: I LOVE using sour cream in my baked goods for extra moisture. It eliminates part of the butter and creates an extra tender texture. Use full fat for best results. You may substitute with Greek yogurt. Eggs: You will need 2 large eggs at room temperature. They provide structure and binding properties. Take care they are at room temperature along with your sour cream and butter so everything mixes together easily for fluffier results. All-purpose flour: I use all purpose flour, but readers have commented that Bob’s Red Mill Gluten Free 1 to 1 Baking Flour works great. Sugar: Use granulated sugar only to let the banana flavor shine. Baking powder and baking soda: Make sure they are fresh, so they work, usually 6-12 months is best. Salt: Good ol’ table salt here. Cinnamon: A MUST to flavor the entire banana coffee cake. Vanilla extract: Use quality vanilla for best results. Walnuts and chocolate chips: Optional, but highly recommended for additional flavor and texture. Cinnamon Walnut Streusel: Walnuts, flour, brown sugar, cinnamon and cold butter are combined in a food processor for an easy shortcut.
DOES COFFEE CAKE NEED TO BE REFRIGERATED?
Freshly baked coffee cake without a cream cheese center can remain at room temperature but THIS coffee cake needs to be refrigerated. Make sure you tightly wrap your Coffee Cake in plastic wrap before placing in the refrigerator to prevent it from drying out.
Tag @CarlsbadCravings and Use #CarlsbadCravngs Leave a Review, I Always Love Hearing From You!
