Ingredients

• 1½ Cups Gluten Free Flour
• ¼ Cup Gluten Free Rolled Oats
• 1½ Teaspoons Baking Powder
• ¾ Teaspoon Ground Cardamom
• ¾ Teaspoon Ground Cinnamon
• ½ Teaspoon Baking Soda
• ¼ Teaspoon Ground Cloves
• ¼ Teaspoon Ground Allspice
• 4 Egg Whites
• 2/3 Cup Mashed Ripe Bananas (about 2 medium)
• 1/3 Cup EVOO
• ¼ Cup Honey or Stevia
• ¼ Cup Unsweetened Almond Milk
• 4 Ounces Cream Cheese, Softened
• 2 Tablespoons Gluten Free Flour
• 1 Tablespoon Honey or Stevia
• 1 Teaspoon Vanilla Extract

Directions

1. Preheat oven to 350°F.
2. Lightly coat a 9x5x3 inch loaf pan with nonstick cooking spray; set aside.
3. In a large bowl stir together the 1½ cups of flour, the oats, baking powder, cardamom, cinnamon, baking soda, cloves, allspice, and ¼ tsp salt.
4. Make a well in the center of flour mixture; set aside.
5. In a medium bowl combine two of the egg whites, bananas, oil, the ¼ cup honey, and the milk.
6. In another medium bowl combine the cream cheese, the remaining two egg whites, the 2 TBSP flour, the 1 TBSP honey and the vanilla.
7. Beat with an electric mixer on medium speed just until combined.
8. Add banana mixture all at once to flour mixture; stir until evenly moistened.
9. Spoon two-thirds of the batter into the prepared baking pan.
10. Spoon cream cheese mixture over batter in baking pan; spoon the remaining batter over all.
11. Using a thin metal spatula or table knife, cut down through the batter and pull up in a circular motion to marble the cream cheese layer.
12. Bake for 50 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent over-browning, cover loosely with foil the last 15 minutes of baking.
13. Cool in pan on a wire rack 10 minutes.
14. Remove from pan; cool completely on wire rack.
15. Wrap in plastic wrap or foil; chill in the refrigerator overnight before slicing.