Total Time
Prep 5 mins
Cook 50 mins

My own creation, born of the love of all things cinnamon and banana...Easy and soooo satisfying! Lovely, sweet bits of banana in a tender cream cheese and cinnamon coffee cake with a bit of streusel. It is definitely not for those without a sweet-tooth! **You can easily double this recipe and put it in a 9x13 inch pan, increasing baking time to 50-60 minutes. If you do double, add eggs one at a time, beating after each addition until well combined. You can also use a blueberry-banana combo (1 cup blueberries, 1 banana for a double recipe), though you might want to increase the sugar in the batter by 1/4 cup.

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Lightly grease a 8x8 inch baking pan; set aside.
  2. In small bowl stir together 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and nutmeg; set aside.
  3. In a large bowl beat cream cheese and melted butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 3/4 cup sugar; beat until combined. Add egg, beating well. Add flour mixture; beat until just combined. Stir in vanilla. Gradually fold in diced bananas.
  4. Batter will be very thick. Pour into prepared pan and smooth the top.
  5. In small bowl stir together 3 tablespoons brown sugar, 2 tablespoons sugar, 1 1/2 teaspoons cinnamon and flour. Cut in butter until mixture resembles coarse crumbs using pastry blender, two knives or your fingers (this is what I do). Stir in walnuts and sprinkle over batter.
  6. Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
Most Helpful

This is a great coffee cake. There is a small typo, however. In the ingredient list it says 3/4 cup sugar but in the directions it says 1 cup sugar. I used the 3/4 cup measure and it was sweet enough for me. The banana flavor comes through nicely. It does make a very thick batter but works good with the topping. Thanks for sharing. Made for ZWT7-Pacific Islands

CJAY June 15, 2011