Directions:

Preheat your oven to 350, then grease and flour a 9” round baking pan, and set it aside.

In a large bowl, whisk together the flour, sugar, baking soda, and salt.

Create a well in the center of the flour mixture and add the coconut oil, eggs, vanilla extract, and mashed bananas, then use a wooden spoon to stir until smooth, and set the batter aside.

For the Cinnamon Roll Swirl:

In a bowl, add all of the ingredients, and mix until combined and smooth.

Pour half of the banana cake batter into the pan and spread to cover the bottom.

Dollop half of the cinnamon roll swirl batter mixture over top of the banana cake batter, then use a butter knife to swirl.

Pour the remaining banana cake batter on top and spread to cover the filling.

Dollop the remaining cinnamon roll swirl mixture on top and use a butter knife to swirl.

Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out mostly clean.

(If the top of the cake starts to get too dark, place a piece of foil on top in the last 10 to 15 minutes of baking.)

For the Cream Cheese Glaze:

Soften the cream cheese and butter in a bowl for 30 seconds at a time in the microwave, until easy to stir.

Then add the powdered sugar and vanilla, then whisk until smooth.

Remove from the oven and allow to cool in the pan for at least 15 minutes.

Then, run a knife along the edges, remove the cake from the pan, and transfer it to a wire cooling rack.

Once cool, drizzle the cake with the cream cheese glaze. Enjoy!