Hello all– Made this a few weeks ago and even though I read the directions to let the cake cool before before taking it out of the pan, I was in a hurry (impatient!) and said–“hmmm that’s cool enough.” I inverted the warm cake onto the plate it crumbled into a heap– literally a hot mess! When I sadly set it out for our Thursday night group, kind Jordan served himself a slab and declared it delicious, so it did get eaten. (thanks Jordan!)
So this photo is from my second attempt! I held off until it was cool enough to leave the pan (live and learn). And it was still pretty delicious with the banana, chocolate and a tunnel of cream cheese filling going through the middle. Better.
CHOCOLATE CHIP BANANA BREAD WITH CREAM CHEESE FILLING
Crumb topping:
1 cup walnuts, coarsely chopped
1/2 cup flour
1/2 cup brown sugar
4 tab. butter (1/2 stick)
Banana Cake:
1 cup smashed banana (2 large bananas)
1 1/2 cup sugar
2 eggs
1/2 cup canola oil
1 tab. vanilla
1 1/4 cup unflavored yogurt
2 1/4 cups flour
2 1/4 tsp. baking powder
1 tsp. salt
1 cup mini chocolate chips
1 cup chopped walnuts (optional)
Cream Cheese Filling:
1/4 cup reserved cake batter
8 oz. cream cheese
1/4 cup sugar
1 tsp. vanilla
Vanilla Glaze:
1 cup powdered sugar
1/2 tsp. vanilla
1 or 2 tab. milk
Start by making the crumb topping. Stir together the flour and brown sugar in a small mixing bowl. Then cut in the butter with a pastry blender or 2 forks until it resembles coarse crumbs. Then stir in the walnuts. Set aside.
Next make the banana cake. Smash the 2 bananas in a large mixing bowl with a fork until the are reduced to a paste. Then stir in the 1 1/2 cup sugar, canola oil, eggs, 1 tablespoon vanilla and the yogurt. After that, you mix in the 2 1/4 cups flour, baking powder and salt until it’s all blended.
Scoop out 1/4 cup of the batter and save it. Then mix the chocolate chips into the big bowl of batter and set aside.
To make the cream cheese filling. With an electric mixer, bet together the cream cheese, 1/4 cup reserved cake batter, 1/4 sup sugar and 1 tsp. vanilla until it’s smooth.
Now to put it all together — Spray a angel food cake pan with cooking spray. Scrape all but 1 cup of the batter into the baking pan. Save that 1 cup to go on top in a minute!
Then drop tablespoons of the cream cheese filling all over the top of the batter in the angle food cake pan, being careful not to let the filling touch the sides of the pan–keep it in the middle of the batter.
Cover the cream cheese filling with the remaining cup of banana cake batter. And then sprinkle the crumb topping over it all.
Pop the cake into a 350 degree oven for 50 to 60 minutes until it is cooked through. Test it with a tooth pick to see if the cake batter is all baked. After you take it out of the one leave the cake in the pan until it cools completely (believe me)!
When you are ready to serve it, whisk together the glaze– powdered sugar, 1/2 tsp vanilla and 1 tablespoon of milk. If it seems to thick add the second tablespoon of milk. Then drizzle it over the cake. It’s ready to eat!!
You always have such lovely cakes Rhonda and this one is no exception 🙂 Banana, chocolate chip and cream cheese… YUM! I’m sure even if your first attempt was a crumbly mess it was still VERY delicious!!
Thanks Melody– it did taste a little better, still warm (and lumpy) from the oven! Maybe next time I’ll just eat it out of the cake pan! xo
That’s my favorite way to eat it!!
hahah!
It’s so pretty!
Thanks Lacey!! xo
This looks delicious. Will save recipe and bake after the heat wave passes. Thanks.
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Hey Mary! I know. Can you imagine putting anything into an oven today!! We had salad for dinner. (only 90 degrees tomorrow!!) hugs friend.
We had salad, too. You are so sweet to keep on responding to my writing. Even though I have so many doubts, you encourage me to keep trying. Bless you, Rhonda
Just read through your hospitality post Mary!! Brilliant– so much to think about, put to good use. So glad you jumped in a have started writing out your thoughts on the blog! xox
God, Rhonda, this looks delicious!! 🙂 Do you think it would work with spelt flour? Or coconut flour? Or a mix of one of these and regular flour? I love to eat dessert & explore ways to add some extra nutritional “umph” (I used to be a holistic health counselor). Blessings your way.
Love, Debbie ps – good for Jared eating your first attempt!
Hi Debbie- I don’t really know about swapping flours– I think you are better educated in that than I am! But healthier is definitely better! take care…
You too, Rhonda!! Hope you’re keeping cool, I heard it’s pretty hot in SoCal right now ❤
thanks Debbie–It was awful this weekend– 105 degrees! but pretty pleasant by now…
Thats a beautiful banana bread and LOVE the chocolate and cream cheese addition. Beautiful too, the shape is so pretty,
Hi there Suzanne– thanks– I’m pretty partial to anything with cream cheese involved. Read you strawberry pavlova recipe– it’s so fancy!! and beautiful. Looks like it belongs at a tea party!
These look incredible Rhonda. Hope you’re well x
thanks Dimple– your Mediterranean salad looks bright and healthy. Sounds like a perfect summer for a hot summer night!!
I love it when you get all creative! 🙂 Ha! This wonderful special banana brae looks so inviting & fabulous! oooh yes! xxxx Another winning recipe for us to try! I know that we will love it too! x
You’re so encouraging Sophie– love hearing from you… your read currant jam looks amazing!! Are he strawberries from your garden??
Ooh yes & the red currants too! 🙂
You must really have a green thumb Sophie!! I’m hoping to have a small garden going well here next summer now that I’m retired!! Hope you post another time on your garden!! xo
I will when my lemon cucumbers are growing & my chili peppers too!
I’ll be watching for it!
Don’t you hate those recipe mishaps?? And then you have to start all over and cajole everyone into eating whatever you made again.
PS – I like the shape of your cake-Kat
Yep, I’ve had plenty of big mistakes– but thankfully, have a husband who will eat them anyway. Hope you’re enjoying summer days Kat. xo