Banana Bread with Cream Cheese Swirls

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Adapted from simplyrecipes.com

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• 1 1/2 cups mashed, ripe banana (290 g)
• 1/3 cup (76g) melted butter (I use 40g olive oil, 2 tablespoons milk, and 26g butter)
• 1/2 teaspoon baking soda
• Pinch salt
• 1/2 cup sugar (use 2/3 cup if omitting cream cheese swirl)
• 1 large egg, beaten (use 2 eggs if using gluten free flour)
• 1 teaspoon vanilla extract
• 1 1/2 cups (205g) all-purpose flour (I use 50% AP flour and 50% whole wheat flour. (For gluten free I use 50% ATK AP flour + 50% ATK whole grain flour + 1/4 teaspoon xanthan gum)

Optional cream cheese filling:

• 8 ounces cream cheese, at room temperature
• 1 large egg
• 1/4 cup sugar
• 2 tablespoons AP flour (use 1 tablespoon for GF)

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1. Set an oven rack in the center position and pre-heat to 350-F. Grease a 4×8 inch loaf pan.  
2. Mash the bananas with a fork until completely smooth. 
3. Mix in oil and butter.
4. Mix in the baking soda and salt. 
5. Add the sugar, egg, and vanilla extract. 
6. Mix in the flour.
7. In another bowl, beat together all the ingredients for the cream cheese filling.
8. Pour half of the banana bread batter into the loaf pan. Top the batter with half of the cream cheese filling, one dollop at a time. Next, top with remaining batter. Finally, top with remaining cream cheese filling. Insert a butter knife about halfway into the batter and run it through the batter vertically and horizontally to swirl the cream cheese into the banana bread batter.
9. Bake for 45-55 minutes, or until the internal temperature reaches 205 or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached (for GF loafs, toothpick should come out clean).