As always make sure you have all your ingredients ready to go to save time.
Sift Flour, salt, baking soda, all spice and cinnamon. Set aside.
In a large mixing bowl, add brown sugar, coconut oil and using a whisk combine them (the texture should be gritty). Next, add one large egg and buttermilk. Mash bananas and add to sugar, plus coconut oil and whisk well.
Add flour to mixture, start by pouring half the flour into mixture, then add the rest.
Mix until well combined. A this time preheat oven to 350 degrees.
Once complete add pumpkin filling and lemon extract. Ha ha excuse my Ava’s hand, I had to hold her and mix at the same time.
Once everything is in make sure to mix really well; you want it to be completely incorporated.
To make cheesecake filling soften cream cheese and whisk until smooth. Next add powdered sugar, egg and lemon extract. Make sure it still maintains a smooth texture.
Spray 4 mini loaf pans or a large loaf pan with cooking spray.
Pour half of the batter in either pan or pans (depending on what’s used).
Top with half of the cheesecake filling and using a knife swirl filling into batter. Top with remainder of batter, add the rest of the cheesecake filling, and swirl. Mix 2 tablespoons of sugar and 1/2 teaspoon of ground cinnamon together and spread on top of the bread.
Bake for 55 minutes, or more if needed (I know ovens vary). TIP: Insert toothpick in the middle of bread, if toothpick comes out clean the bread is done. Please enjoy and don’t forget to comment.
Bon Appetit,
This African