• Preheat the oven to 350 F and grease a 8″ pan with non stick spray.
• In a large bowl, mash the banana with a fork then add in the melted butter, egg, egg yolk, and vanilla. Stir until well combined.
• In a separate bowl, combine the almond flour, cinnamon, flax meal,Swerve, salt, and baking powder. Stir until it’s all mixed together.
• Gradually combine the dry ingredients with the wet, stirring after each addition, until they are well incorporated.
• Transfer batter to your prepared pan, and bake 10-15 minutes, taking it out when it is still slightly underdone

For the Cheesecake

• Preheat oven to 400°F. Place a large pan filled with 1/2 inch of water in the oven.
•  In a large bowl, combine the cream cheese and erythritol using an electric hand mixer, until smooth and creamy. Add in the vanilla, sour cream, and heavy cream and mix until well combined.
• Add the egg, and mix 1 min or until combined. 
• Pour this mixture into the prepared banana bread crust
• Carefully place cheesecake into preheated water bath in oven. Bake for 10 minutes, then turn the oven down to 350°F and bake for 25 minutes or until top is browned. 
• Remove from oven and allow to sit at room temp for 1 hour, then chill in the refrigerator for at least 4 hours before serving.