Preheat over to 325 degrees. Grease and flour a 9x5 inch loaf pan. Set aside.
In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt. In another small bowl beat the egg, bananas, oil and vanilla extract. Stir into the dry ingredients until just moistened. Fold in zucchini. Pour half of the mixture into your 9x5 inch pan.
To make the cream cheese swirl:
Beat together the cream cheese, sugar, egg and flour until smooth. Pour evenly over the bread. Top with remaining batter.
Bake for 50-60 minutes or until the top is golden brown. If the top starts to brown too fast, tent with foil at about 30 minutes. Allow bread to cool for about 15 minutes before cutting.