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Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake

Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake

Moist chocolate chip banana bread surrounds a sweet cream cheese filling and finishes with a cinnamon crumb topping. This 9-by-13-inch coffee cake makes 12–16 servings.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Banana Bread Cake
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 cup, about 2–3 medium bananas Mashed very ripe banana
  • 1 1/2 cups (188 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 cup (170 g) Semisweet chocolate chips
Cream Cheese Filling
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1/4 cup (50 g) Granulated sugar
  • 1 Large egg yolk
  • 1 teaspoon Vanilla extract
  • 1 tablespoon All-purpose flour
Optional Crumb Topping
  • 1/2 cup (63 g) All-purpose flour
  • 1/4 cup (55 g) Packed light brown sugar
  • 1/4 teaspoon Ground cinnamon
  • 1/4 cup (57 g) Cold unsalted butter, cut into small pieces
  • 1/2 cup (85 g) Semisweet chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9-by-13-inch baking pan and line the bottom with parchment.
  2. Beat the softened cream cheese, sugar, egg yolk, vanilla, and flour until smooth. Set the filling aside.
  3. Whisk the flour, baking soda, and salt together in a separate bowl.
  4. Beat the softened butter and sugar until light and creamy. Beat in the eggs one at a time, then mix in the vanilla and mashed banana.
  5. Add the dry ingredients to the banana mixture and mix just until combined. Fold in the chocolate chips without overmixing.
  6. Spread approximately half of the banana batter in the prepared pan. Carefully spread the cream cheese mixture over it, leaving a narrow border around the edges, then spoon and gently spread the remaining batter over the filling.
  7. For the crumb topping, combine the flour, brown sugar, and cinnamon. Cut in the cold butter until coarse crumbs form, then mix in the chocolate chips and sprinkle over the batter.
  8. Bake for 55–70 minutes, checking around 55 minutes, until the top is set and a toothpick inserted into the banana-bread portion comes out with moist crumbs but no wet batter. If the top browns early, tent the pan loosely with foil.
  9. Cool in the pan for at least 30 minutes before slicing. For cleaner layers, refrigerate the cooled coffee cake for 1–2 hours before cutting.

Notes

Use very ripe, heavily speckled bananas for the best moisture and flavor. Keep the cream cheese filling as a distinct middle layer instead of swirling it heavily. Store covered in the refrigerator because of the cream cheese filling.