Preparation Steps

• Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
• In a large bowl, add the egg, sugars, coconut oil, sour cream, vanilla, and whisk to combine.
• Add the bananas and stir to incorporate.
• Add 1 cup flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
• Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
• In a large bowl, add all filling ingredients and whisk to combine.
• Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
• Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
• Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs.
• Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.