Preheat the oven to 325ºF. Grease a 12 cup bundt pan with shortening, then dust with flour.
In a medium-size bowl, mix together the oil, sugar, eggs, vanilla and mashed bananas in a bowl. Set aside.
In a separate bowl, mix together the flour, salt, baking soda, baking powder, and cinnamon.
Add the dry ingredients to the wet ingredients and mix just until combined. Do not over mix.
Place half of the cake batter in the prepared pan.
In a small bowl, cream together the cream cheese, sugar and flour. Then add in the egg and mix just until combined.
Spoon the cream cheese filling onto the cake batter around the ring, being as careful as possible to keep it away from the edges.
Then spoon the remaining cake batter over the top.
Bake for 60-70 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Allow the cake to cool for 10 minutes, then carefully turn the cake out to a cake plate to cool completely.
Once the cake is cool, dust the top with powdered sugar.
Store the cake in an airtight container in the fridge for up to 4 days. Freeze any leftovers.
*If you are using coconut oil, be sure you've warmed it to be in its liquid form.Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**