Cream Cheese Swirled Banana Pumpkin Loaf
I’m pretty sure all 4 food groups are invested in every bite of these fabulous loaves which makes this recipe a real ‘breakfast of champions’. Half Baked Harvest also gives the option of slathering on salted maple butter, but we truly didn’t feel that this goodness needed any help – enjoy!
3 medium, over-ripe bananas (~1 cup when mashed) AND 1 c. canned pumpkin
3/4 c. melted coconut oil (or butter) AND 2/3 c. maple syrup
3 eggs AND 1 T. vanilla
3 c. flour AND 2 t. baking powder AND 1/4 t. cloves
1/2 t. EACH baking soda, nutmeg AND kosher salt
1 t. EACH cinnamon AND ground ginger
1 package (250 g) cream cheese, at room temperature, cut into cubes
Topping – 1/4 c. sugar AND 1 t. cinnamon – mixed together and set aside
Preheat the oven to 350, butter 2, 9 x 5-inch loaf pans, line with parchment and butter the parchment.
In a large bowl, whisk together the wet ingredients – mashed bananas, pumpkin. coconut oil, maple syrup, eggs and vanilla – until well combined.
Add in all of the dry ingredients – flour, baking powder, cloves, baking soda, nutmeg, salt, cinnamon and ground ginger – and mix the batter until just combined and there’s no trace of flour. Divide the batter evenly into the 2 prepared loaf pans and smooth out the tops. Drop an equal number of cream cheese cubes across the top of each and then use a butter knife to swirl the cream cheese. Generously (and evenly) sprinkle the cinnamon sugar over the tops to finish.
Bake for 40 to 45 minutes until the centers have just set and then allow the loaves to rest in their pans for about 10 minutes before removing to a rack to cool completely (or to slice and enjoy straight away).