- 1 (8 oz) package cream cheese, softened
- 1 stick of butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 1 cup mashed bananas, 3-4 medium
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 – 1 cup chopped pecans
- 2 Tablespoons brown sugar
- 1/2–1 teaspoon cinnamon
- 3 Tablespoons all purpose flour
- 1 1/2 Tablespoons cold butter, cut into small pieces
- Preheat the oven to 350 degrees. Spray a 13×9 inch baking pan with baking spray.
- If you’re using frozen bananas, like I usually do, defrost them, peel and place in a fine mesh sieve. Drain until no liquid is left, about 5 minutes. Mash the bananas.
- In a standing mixer with paddle attachment, mix the cream cheese, butter and sugar until light and fluffy, about 3 minutes.
- With the mixer running on low, add eggs, one at a time until the eggs are incorporated.
- Add the mashed bananas and vanilla and mix to combine.
- Whisk the flour, baking powder, baking soda and salt in a bowl until evenly mixed. Add the dry ingredients to the batter and mix just until the dry ingredients are incorporated.
- Spread out the batter evenly in the prepared baking dish.
- Combine all the ingredients for the streusel topping together in a small bowl. Spread evenly over the batter.
- Bake for 35-40 minutes.
- I usually cut the coffecake into 4 portions. Wrap each portion in parchment paper and remember to label. Wrap each portion in several layers of plastic wrap or place in a ziptop bag or sealed container.
- To serve: Unwrap the coffecake and defrost. You can eat it as soon as it unthaws or place in the microwave for about a minute or heat up for about 10 minutes in a 400 degree oven.