Blend the cream cheese with the butter & sugar in a large bowl until it is creamy and fluffy. Preheat oven to 350 degrees F.
Add the eggs one at a time and beat well after each is added to the batter.
Now add the the vanilla bean paste and banana flavoring, and beat until blended together.
Next add banana chunks, and beat together. Then add the flour baking powder, baking soda to a medium size bowl and stir together till it is blended.
Gradually add the flour mixture to the creamed mixture and beat till blended.
In a zip lock bag or small bowl, add the chopped nuts, brown sugar or (white sugar if you prefer)and cinnamon, and blend together till well mixed.
Add half of the nut topping to the cake batter then stir well to blend into batter.
Spray a 9 X13 X2 inch baking pan with non stick cooking spray, or use BAKERS JOY(COOKING SPRAY WITH ADDED FLOUR) POUR BATTER INTO PREPARED CAKE PAN AND TOP WITH remaining nut topping. Bake in preheated 350 degrees F. oven for 25 to 30 minutes or until tooth pick inserted into center comes out clean.
OPTIONAL STEP: I CHOSE TO MAKE 2 SEPERATE BATCHES OF NUT TOPPING. I ADDED 1/2 OF THE FIRST BATCH TO THE CAKE BATTER. Then I poured only half of the cake batter into the pan, then topped it with the remaining other half of the nut topping. Then poured the remaining cake batter on top, smoothed it over the first layer and then made a second nut topping & sprinkled it over the top of the coffee cake, and baked as directed. This step Added some EXTRA CRUNCH AND TOASTED NUTS TO THE CAKE.
SERVE WITH YOUR FAVORITE LATTE' , tea, coffee, or milk. It was so good.
This is the book I used for the original recipe."GOOSE BERRY PATCH QUICK & EASY FAMILY FAVORITES"