Cream Cheese Stuffed Chocolate Chip Banana Bread Co

Name: Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cinnamon Walnut Streusel; 1/2 cup walnuts; 1/2 cup flour; 1/2 cup brown sugar; 1/2 tablespoon cinnamon; 4 tablespoons cold butter, cubed; Banana Cake; 2 1/4 cups all-purpose flour; 1 1/4 teaspoons baking powder; 1 1/4 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 1/2 cup butter, softened; 1 1/2 cups sugar; 2 large eggs; 1 cup mashed banana (about 2 large); 1 tablespoon vanilla extract; 1 1/4 cups sour cream; 1/2 cup semi-sweet chocolate chips; 1/2 cup walnuts, chopped; Cream Cheese Filling; 8 ounces cream cheese, softened; 1/4 cup reserved batter (see instructions); 1/4 cup sugar; 1 teaspoon vanilla; Vanilla Glaze; 1 cup powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons milk; Garnish

Bake this irresistible Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake at home. Made with Cinnamon, walnuts, flour and brown sugar. Easy st…

This Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake relies on simple, everyday ingredients such as cinnamon walnut streusel, walnuts, flour and brown sugar. It comes together quickly and makes 4 servings, at about 1966 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

Cinnamon Walnut Streusel
1/2 cup walnuts
1/2 cup flour
1/2 cup brown sugar
1/2 tablespoon cinnamon
4 tablespoons cold butter, cubed
Banana Cake
2 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 cup mashed banana (about 2 large)
1 tablespoon vanilla extract
1 1/4 cups sour cream
1/2 cup semi-sweet chocolate chips
1/2 cup walnuts, chopped
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup reserved batter (see instructions)
1/4 cup sugar
1 teaspoon vanilla
Vanilla Glaze
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
Garnish
mini chocolate chip, to taste

1
Preheat oven to 350 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 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 combined in a bowl and cut butter 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 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 c batter and set aside for cream cheese filling. Stir chocolate chips and walnuts in remaining batter until just 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 c reserved batter, cream cheese, 1 tsp vanilla, and 1/4 c sugar. Beat on medium high speed until smooth and creamy, about 1 minute.
8
Spoon cream cheese filling over batter and gently smooth, but do not touch the sides of the pan.
9
Spread reserved 1 cup batter evenly over filling (it will be very thin).
10
Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with cinnamon walnut streusel.
11
Bake for 55 to 60 minutes at 350 or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack 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.
12
When ready to serve, whisk vanilla glaze ingredients together in a medium bowl and drizzle over cake. Store in the refrigerator for up to 7 days.

1966

kcal

Calories

100

Fat

249

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: Cinnamon Walnut Streusel, 1/2 cup walnuts, 1/2 cup flour, 1/2 cup brown sugar, and more.

Yes, Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Quick Info

Servings
4 servings
Calories
1966 kcal
Category
Baking & Desserts

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