Banana Coffee Cake with Cream Cheese Swirl

1. Preheat oven to 350 degrees and grease and flour 16 cup angel food cake pan or Bundt pan.

Cinnamon Walnut Streusel

1. Stir walnuts, flour, brown sugar, and cinnamon in small bowl. Cut in cold butter by hand and combine until coarse crumbs are formed.

Banana Cake

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

2. In a separate bowl, 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.

3. Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined.

4. Measure out ¼ cup batter and set aside for cream cheese filling.

5. Stir chocolate chips and walnuts into remaining batter until just until combined. Spoon half of the batter into the prepared pan.

6. To your now empty mixing bowl, add ¼ cup reserved batter, cream cheese, 1 teaspoon vanilla and ¼ cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute.

7. Spoon cream cheese filling over batter in pan and gently smooth, but do not touch the sides of the pan. Top cream cheese mixture with streusel and then spread reserved batter evenly over the top of filling and streusel.

8. Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Ovens vary, so if it’s not done after one hour, bake on, checking every 7-8 minutes. Let baked cake cool on wire rack for 1 hour. Gently invert cake onto serving dish and place back onto cooling rack.

9. When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake.