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
1 cup walnuts, coarsely chopped
1/2 cup flour
1/2 cup brown sugar
4 tab. butter (1/2 stick)
1 cup smashed banana (2 large bananas)
1 1/2 cup sugar
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
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!!