New Cream Cheese Stuffed Banana Coffee Cake


Cream Cheese Stuffed Banana Coffee Cake Lovely Cream Cheese Stuffed Banana Coffee Cake





INGREDIENTS




Cinnamon Walnut Streusel






  • 1/2 cup walnuts

  • 1/2 cup flour

  • 1/2 cup brown sugar, packed

  • 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 teaspoon baking soda

  • 1 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/2 cup butter, softened

  • 1 1/2 cups sugar

  • 2 large eggs at room temperature

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

  • 1 tablespoon vanilla extract

  • 1 1/4 cups sour ream (not nonfat) at room temperature

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

  • 1/2 cup walnuts, chopped (optional)





















































Cream Cheese Filling






  • 8 ounces cream cheese, softened

  • 1/4 cup Reserved Batter (see instructions)

  • 1/4 cup sugar

  • 1 teaspoon vanilla extract

















Vanilla Glaze






  • 1 cup Powdered sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons milk

  • Garnish (optional)

  • Garnish (optional)

  • mini chocolate chips

  • The best Banana ANYTHING ever! Moist Banana Coffee Cake
    riddled with chocolate chips and walnuts (optional) with an INCREDIBLY creamy
    cheesecake-like cream cheese filling all topped with brown sugar walnut
    streusel and vanilla drizzle.





























INSTRUCTIONS






  1. Preheat oven to 350 degrees F and spray all inside surfaces
    of a 16 cup 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). Some readers have
    stated their cake was not done in 60 minutes, so if it’s not done, bake on! 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.
















































This article and recipe adapted from this site







Comments

Post a Comment

Popular posts from this blog

Lovely Baked Ranch Chicken with Broccoli and Bacon

Image
Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This article and recipe adapted from this site
Read more

Beautiful Copycat Longhorn Parmesan Crusted Chicken

Image
Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder  Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum o...
Read more

Awesome Slutty Cheesecake Bars

Image
INGREDIENTS 1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury) 20 Oreo cookies, plus more for topping 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract Pinch of kosher salt Warm caramel, for drizzling   DIRECTIONS Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes. Refrigerate until completely chilled, at least 3 hours and up to overnight. Remove cheesecake bar from baking dish and slice. Drizzle with warm...
Read more