Preheat oven to 350 degrees and lightly grease and flour two full size loaf pans.
In a large bowl, mash your bananas with a fork or potato masher to however consistency you like. I prefer leaving some little chunks.
Add the 2 eggs, 1/2 cup each sugars, oil, greek yogurt (or sour cream) and 2 tsp. vanilla and mix by hand to incorporate well.
Add the 1 1/2 cups flour, baking soda, baking powder and salt. Fold in with spatula or spoon until it’s just combined – don’t over mix it.
Pour 2/3 of this mixture (as equally as you can) into each loaf pan. Smooth lightly with a spatula getting it into the corners creating an even layer. Set aside the remaining 1/3 of the batter and make your cream cheese filling!
Cream Cheese Filling
In a medium size bowl or your stand mixer bowl, add all of the ingredients in the cream cheese filling section (makes sure your cream cheese is softened first!) and beat together on medium until smooth and consistent.
Evenly pour equal halves of the mixture over your bread mixture in each loaf pan.
Smooth the top lightly with a spatula getting it evenly distributed over the bread layer and into the corners. Try to get an even layer but don’t fret about it swirling and mixing a little bit.
Top with the remaining bread mixture evenly between the two loaves and spread lightly across the loaves evenly getting it into the corners and sides.
Bake for 48-60 minutes or until the top is domed, golden and the center is set. Check your bread at around the 30 minute mark and tent it with tinfoil if you would like to keep it from getting overly dark in color on top by the time it’s done. Use a toothpick to insert in the middle starting at 48 minutes rechecking in 5 minute increments. Bake until the toothpick comes out clean for the bread layers. The cream cheese filling might leave a little more moisture on the toothpick, but it’s easy to see the difference. Oven times will vary based on climate, bananas and ingredients moisture and oven variances so do the toothpick test to be sure!
Allow the loaves to cool in the pans for 15 minutes before turning them over on a wire rack to continue to cool for an additional 90 minutes before slicing. Wrap any leftovers or whole loaves tightly in plastic wrap. It keeps well in the fridge for about a week, or you can freeze the extra loaf for another time!
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