MINI BANANA CARROT CAKE LOAVES W/ CREAM CHEESE FILLING

Preheat oven to 350F. Grease a mini loaf pan with nonstick cooking spray OR grease and line a standard 9x5” loaf pan.
In a large bowl, whisk together the egg, greek yogurt, bananas, maple syrup, and vanilla until smooth.
Then, stir in the oats, baking soda, cinnamon, ginger, nutmeg, and salt. Fold in the flour.
Add in the grated carrots and chopped pecans; fold to combine. Set aside.
For the cream cheese filling, beat together the softened cream cheese and butter. Add in the vanilla extract and powdered sugar, and beat until fully combined.
For mini loaves, use a ¼ cup to scoop the batter into the bottom. Spread ~1 tsp of granola butter in the middle. Then, place ~1 tbsp of the cream cheese filling on top. Scoop another ¼ cup of the batter on top, and spread to ensure the batter is completely covering the filling.
If using a standard loaf pan, pour half of the batter into the prepared loaf pan. Spread the granola butter in the middle, and top with ~½ cup of the cream cheese filling. Then, pour the remaining batter on top of the filling.
For mini loaves, bake for 30-32 minutes.
For a standard loaf pan, bake for 30 minutes, then cover with foil and bake for another 10-15 minutes, or until a toothpick inserted in the middle comes out clean.
Let cool in the loaf pan for 10 minutes, then remove and transfer to a wire cooling rack.
Once cooled, spread the remaining cream cheese filling on top as frosting.
Enjoy!