Ingredients
Scale
For the bread:
- 3/4 cup whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons pumpkin pie spice (you could bump this up to a tablespoon if you really want to get spicy)
- 1 stick of unsalted butter, softened (you can also use 1/2 cup coconut oil if you’d prefer)
- 1/2 cup plain Greek yogurt
- 1/2 cup pumpkin puree
- 3/4 cup brown sugar, packed
- 1 large egg
- 2 ripe Chiquita bananas
- 1 teaspoon vanilla
- 3/4 cup chocolate chips
For the cream cheese swirl:
- 8 ounces of cream cheese, softened (I used lite)
- 1/3 cup sugar
- 3 tablespoons flour
- 1 egg
- 1/4 cup chocolate chips
Instructions
For the bread:
- Preaheat oven to 350 degrees and prepare a loaf pan by spraying it with cooking spray, coating with butter or lining with parchment.
- Whisk together dry ingredients (flour, baking soda, baking powder, salt and pumpkin pie spice) in a bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl with a hand mixer, beat the butter on medium speed until soft, about 3 minutes. Add the sour cream or Greek yogurt and pumpkin continue mixing for about 3 more minutes. Add the sugar and keep mixing on medium for about 3 more minutes. Add the egg, bananas and vanilla and mix until combined.
- Slowly incorporate the dry ingredients and mix until well-combined. Stir in chocolate chips and then set batter aside.
For the cream cheese swirl:
- In the bowl of a stand mixer fitted with the paddle attachment or in a mixing bowl with a hand mixer, beat the cream cheese until soft, about 2 minutes. Add the sugar, flour and egg and beat until well blended, scraping down the sides when you need to. Add the chocolate chips.
To assemble and bake:
- Pour half of the batter into the prepared loaf pan. Carefully spread the cream cheese filling over the batter and then top with remaining batter. Use a butter knife to gently swirl the cream cheese into the pumpkin banana batter. Just make a few passes back and forth.
- Bake for 60-75 minutes or until bread is golden brown and a toothpick inserted in center comes out clean. Check your bread around the 50-60 minute mark to see if you need to tent with foil so it doesn’t over brown. Let bread cool in pan for 15-20 minutes before inverting on a rack to cool completely.