Cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer until light and fluffy.

Incorporate the eggs one at a time, followed by the vanilla extract, mixing until fully combined.

Mash the ripe bananas in a separate bowl until smooth and fold them into the creamed mixture.

Whisk the dry ingredients together in another bowl before gradually adding them to the banana mixture.

Prepare the cinnamon swirl by combining brown sugar, flour, and cinnamon, then mix in melted butter.

Beat the cream cheese with granulated sugar until smooth, add egg yolk and vanilla, and mix until incorporated.

Preheat the oven to 350°F (175°C) and prepare your loaf pan.

Layer half of the banana batter in the pan, then add half of the cinnamon swirl mixture and half the cream cheese filling.

Pour the remaining batter on top, followed by the remaining swirl mixture and cream cheese, and swirl using a knife.

Bake for 55-70 minutes, checking for doneness with a toothpick.

Let the banana bread cool for 10-15 minutes in the pan before transferring to a wire rack to cool completely.