Swirled Cheesecake Banana Bread

INSTRUCTIONS

To Make the Banana Bread:

Preheat oven to 350°F. Line a 9 by 5-inch loaf pan with parchment paper so that the parchment hangs over on the long side of the pan.  Lightly grease parchment paper with coconut oil.

In a large bowl, sift together the flour, salt and baking powder and baking soda.

In a separate medium bowl, with an electric beater, combine the mashed bananas, light brown sugar, granulated sugar, eggs, sour cream, liquefied coconut oil and vanilla extract.

Add the wet ingredients to the dry ingredients and mix just until combined. (Do not overmix). Set the batter aside.

To Make the Cheesecake:

In a small bowl, using a handheld beater, combine cream cheese, egg, sugar and flour.

To Swirl the Batter Together:

Add 1/2 of the banana bread batter to the loaf pan.  Then dollop on half of the cream cheese filling.  Add the balance of the banana bread batter to the pan and dollop the remaining cream cheese filling on top of the banana bread batter.  Using a knife, lightly swirl the mixture together.

Bake the loaf for 60 minutes until the top is set. Check after 40 minutes.  If the bread gets to dark around the top and the edges, tent the pan with foil and continue making the full 60 minutes.

Remove the loaf pan from the oven and allow it to cool on a cooling rack.  Once cooled, lift bread out of pan by using the parchment paper overhang as handles.

Makes 1 Loaf