1 whole banana ,cut lengthwise, sprinkled with a few drops of rum
1 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional and to taste
1/2 cup of dessicated coconut
Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese
3 tablespoons almond flour
2 tbsp rum
Pre- heat oven to 180 degrees celsius
Bread - In a blenderl, add the egg, , coconut oil, yoghurt, vanilla, and whisk to combine
Add the bananas to the blender and mix
Add 1 cup flour, baking powder, baking soda, optional salt, and mix shortly
Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly
Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine.
Evenly pour filling mixture over the bread, making sure the bread mixture is covered completely.
Top with remaining batter,
Slice the remaining banana lenghtwise and gently push this in the top of the mixture
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, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate.