Cream Butter and Sugars: In a large mixing bowl, beat ½ cup of softened unsalted butter, along with ½ cup each of granulated and light brown sugars, until light and fluffy, about 2-3 minutes.

Integrate Eggs and Vanilla: Add 2 large eggs to the creamed mixture, one at a time, mixing in 1 teaspoon of pure vanilla extract until glossy.

Mash Bananas: In a separate bowl, mash 3 medium-sized ripe bananas until smooth, with a few lumps remaining, about 2-3 minutes.

Combine with Wet Ingredients: Fold the mashed bananas into the butter-sugar mixture gently, mixing until just combined.

Prepare Dry Ingredients: Whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon.

Combine Mixtures: Gradually add dry ingredients to the wet batter, folding gently until no dry flour remains.

Make Cinnamon Swirl Mixture: In another small bowl, combine ½ cup of light brown sugar, 2 tablespoons of flour, and 1 tablespoon of ground cinnamon, then drizzle in 2 tablespoons of melted butter.

Prepare Cream Cheese Filling: Beat 8 ounces of cream cheese and ¼ cup of granulated sugar until smooth. Add in ½ teaspoon of vanilla extract and 1 egg yolk.

Layer in Pan: Preheat oven to 350°F (175°C) and prepare a greased loaf pan. Pour half of the banana batter into the pan, sprinkle half of the cinnamon swirl mixture and dollop half of the cream cheese filling.

Repeat Layers: Pour remaining banana batter over the first layer, then repeat with the remaining cinnamon swirl mixture and cream cheese filling.

Swirl Cream Cheese: Using a knife or skewer, swirl through the layers gently, creating a marbled look.

Bake: Place loaf pan in the preheated oven and bake for 55-70 minutes until a toothpick comes out clean.

Cool: Allow to cool in the pan for 10-15 minutes before transferring to a wire rack.

Slice and Serve: Slice the cooled banana bread and enjoy it plain or with butter.