1 cup (120g) almond meal ¾ cup (110g) self-raising flour 1 teaspoon ground cinnamon ¼ teaspoon bicarbonate of soda (baking soda) 1 cup (220g) firmly packed brown sugar 2 eggs ¼ cup (60ml) milk 75g (2½oz) butter, melted 1 teaspoon vanilla extract 1 cup (240g) mashed over-ripe bananas 250g (8oz) cream cheese, chopped, at room temperature 1 teaspoon finely grated lemon rind 3 teaspoons lemon juice ¹∕³ cup (25g) natural sliced almonds
Preheat oven to 160°C. Grease a 13cm x 23cm (inside top measurement) loaf pan; line base and long sides with baking paper, extending the paper 5cm over the sides.
Sift almond meal, flour, cinnamon and bicarb into a large bowl. Combine ¾ cup (165g) of the sugar, the eggs, milk, butter, vanilla and banana in a medium bowl. Add banana mixture to dry ingredients; fold through until just combined (don't over-mix).
Beat cream cheese, rind, juice and remaining sugar in a medium bowl with a wooden spoon until combined.
Spoon half the banana bread mixture into the prepared pan. Spoon the cream cheese mixture on top, leaving a 1cm border. Top with remaining banana bread mixture, then almonds.
Bake for 1 hour 25 minutes or until bread comes away from pan slightly and a skewer inserted into the centre comes out clean. Cover loosely with foil if it starts overbrowning during baking. Cool in pan.