Preheat the oven to 350 degrees Fahrenheit and line the bottom of a 9x5 loaf pan with a strip of parchment paper (see photos in post for reference).
Prepare your flax eggs by mixing together 2 tablespoons ground flaxseed with 5 tablespoons water in small bowl. Set aside for 10 minutes, or until gelatinous.
In a large bowl, mash the ripe banana. Add in the maple syrup, melted butter, brown sugar, pumpkin puree, vanilla extract and flax eggs and mix to combine.
Next, add the flour on top of the wet ingredients and then distribute the baking soda, baking powder, cinnamon, pumpkin pie spice, and salt over top the flour.
Slowly fold the dry ingredients into the wet ingredients with a spatula until just combined. Do not over mix or your bread will be dense and tough.
Spray the exposed sides of your loaf pan with cooking spray or butter them to prevent sticking.
Add half of the banana pumpkin bread batter to the bottom of the loaf pan. Next add on the 4 ounces of cream cheese. I like to keep it in the middle so it is completely enclosed in the center of the bread. See photos for reference.
Finally add the remaining half of bread batter to top. Bake for 1 hour and 15 minutes, or until tooth pick in center of bread comes out clean. This bread is very moist and may appear undercooked but it is not. That is normal.
After baking allow it to cool in loaf pan for 5 minutes, then transfer to a wired cooling rack. Allow to cool completely for easy slicing.
Storage: I recommend storing this in an airtight container at room temperature for up to 4 days.
This bread bakes well without the cream cheese as well if you would like to leave it out.