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Banana Bread Coffee Cake

Banana Bread Coffee Cake

This banana bread coffee cake proves that a pan of rescued bananas and an expiring block of cream cheese can turn into a genuinely impressive breakfast dessert. This banana bread coffee cake layers moist banana batter, tangy cream cheese, and a cinnamon streusel topping into one loaf that disappears fast at any brunch table. Whether baked for a family gathering or a lazy Sunday morning, this banana streusel coffee cake earns a permanent spot in the regular rotation.
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Prep Time 25 minutes
Cook Time 55 minutes
10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast, Desserts
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Bread Layer

  • 3 ripe bananas, mashed
  • ½ cup unsalted butter, melted (1 stick)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

For the Cream Cheese Layer

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract

For the Crumb Topping:

  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ cup unsalted butter, melted (4 tablespoons)

Equipment

  • 9x5-inch loaf pan
  • Hand mixer
  • Three bowls

Method
 

  1. Mash the bananas
    You mash the ripe bananas in a large bowl until smooth, leaving a few chunks if they survive.
  2. Mix the wet ingredients
    You add the melted butter, sugar, eggs, and vanilla to the mashed bananas and stir until smooth.
  3. Add the dry ingredients
    You gently mix in the flour, baking soda, and salt, stopping the moment the dry flour disappears.
  4. Make the cream cheese layer
    You beat the softened cream cheese, sugar, egg, and vanilla in a medium bowl until smooth.
  5. Make the crumb topping
    You mix the flour, brown sugar, cinnamon, and melted butter in a small bowl until crumbly.
  6. Assemble the coffee cake
    You pour half the banana batter into a greased loaf pan, spread the cream cheese layer over it, then top with the remaining banana batter and sprinkle the crumb topping evenly.
  7. Bake and cool
    You bake at 350°F for 50 to 55 minutes, until a toothpick comes out clean, then let the loaf cool in the pan for 10 minutes before transferring to a wire rack.

Recipe Notes

Bananas: I only use very ripe, mostly black bananas for the best flavor.
Cream cheese: I let mine soften fully before mixing into the filling.
Topping: I mix the crumb topping first and chill it while making the batter.
Doneness: I bake until the toothpick comes out clean.
Storage: I keep this refrigerated because of the cream cheese layer.