- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, at room temperature
- 1 cup mashed ripe bananas (about 3 medium bananas)
- 1/2 cup canola oil
- 1/2 teaspoon vanilla extract
- 1 cup shredded zucchini (unpeeled)
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 large egg, at room temperature
Preheat the oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan.
In a medium bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt.
In a large bowl, whisk together the egg, mashed bananas, canola oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the shredded zucchini until evenly distributed.
Prepare the cream cheese swirl: In a medium bowl, beat together the cream cheese, sugar, flour, and egg until smooth and creamy.
Pour half of the banana zucchini batter into the prepared loaf pan.
Dollop spoonfuls of the cream cheese mixture over the batter, then use a knife or skewer to swirl the cream cheese into the batter.
Top with the remaining banana zucchini batter.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread warm or at room temperature.
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