Banana
Pumpkin Puree	g
Coconut Oil	ml
Maple Syrup	ml
Eggs
Vanilla Extract	tbsp
All-Purpose Flour	g
Baking Powder	tsp
Baking Soda	tsp
Ground Cinnamon	tsp
Kosher Salt	tsp
Cream Cheese	g
Sugar	g

1. Preheat the oven to 170 ºC and grease a cake tin (30 cm).
2. Mash the bananas with a fork. Heat the coconut oil in a small saucepan.
3. In a large mixing bowl, stir together the mashed bananas, pumpkin puree, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, and salt, mix until just combined.
4. Pour the mix into the cake tin.
5. Spoon the cream cheese into the pastry bag and squeeze out teaspoon size amounts directly into the pumpkin bread mix. At the end swirl the cream cheese with a stick.
6. In a small bowl, mix the sugar with 2 teaspoons cinnamon. Sprinkle the cinnamon sugar over the batter.
7. Transfer to the oven and bake for 40-45 minutes, or until center is just set.
8. Remove the bread and let cool for at least 30 minutes before cutting

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