Classic banana bread gets a delicious twist with chai spices and a cheesecake layer.
Preheat oven to 350 degrees F. Lightly coat a 9x5x3-inch loaf pan with cooking spray. Line bottom of pan with parchment paper, if desired. Set aside. In a large bowl stir together the 1 1/2 cups flour, the oats, baking powder, cardamom, cinnamon, baking soda, salt, cloves, and allspice. Make a well in the center of the flour mixture; set aside.
In a medium bowl combine 2 of the egg whites, the bananas, oil, the 1/4 cup honey, and the milk.
In another medium bowl combine cream cheese, the remaining 2 egg whites, the 2 tablespoons flour, the 1 tablespoon honey, and the vanilla. Beat with an electric mixer on medium speed just until combined; set aside.
Add banana mixture all at once to flour mixture; stir until evenly moistened. Spoon two-thirds of the batter into the prepared baking pan. Spoon cream cheese mixture over batter in baking pan; spoon the remaining batter over all. Using a thin metal spatula or a table knife, cut down through the batter and pull up in a circular motion to marble the cream cheese layer.
Bake 50 to 60 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack. Wrap in plastic wrap or foil; chill in the refrigerator overnight before slicing.
1 starch, 1 1/2 fat