CREAM CHEESE STUFFED CHOCOLATE CHIP BANANA BREAD COFFEE CAKE

PREP TIME : 20 mins

COOK TIME : 60 mins

TOTAL TIME : 1 hour 20 mins

Serves: 12-18 servings

INGREDIENTS :

Cinnamon Walnut Streusel :

·      1/2 tablespoon cinnamon

·      4 tablespoons cold butter, cubed

·      1/2 cup walnuts

·      1/2 cup flour

·      1/2 cup brown sugar

Banana Cake :

·      2 large eggs

·      1 cup mashed bananas (about 2 large ripe bananas)

·      1 tablespoon vanilla extract

·      1 1/4 cups sour ream (not nonfat)

·      1/2 cup semi-sweet chocolate chips (optional)

·      1/2 cup walnuts, chopped (optional)

·      2 1/4 cups all purpose flour

·      1 1/4 teaspoons baking powder

·      1 1/4 teaspoon baking soda

·      1 teaspoon salt

·      1 teaspoon cinnamon

·      1/2 cup butter, softened

·      1 1/2 cups sugar

Cream Cheese Filling :

·      1/4 cup sugar

·      1 teaspoon vanilla

·      8 ounces cream cheese, softened

·      1/4 cup Reserved Batter (see instructions)

Vanilla Glaze :

·      2 tablespoons milk

·      1 cup powdered sugar

·      1 teaspoon vanilla extract

Garnish (optional) :

·      Mini chocolate chips

INSTRUCTIONS :

1.   Preheat oven to 350 degrees F and spray all inside surfaces of a 10-inch nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.

2.   Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.

3.   Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

4.   Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.

5.   Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined.

6.   Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.

7.   To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).

8.   Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.

9.   Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.

10.     When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)

11.     Store in the refrigerator for up to 7 days.