In a small bowl, mix together the brown sugar and cinnamon. Set aside.

Preheat your oven to 325°F. Generously spray a 9×5-inch bread pan with cooking spray, ensuring you get the sides and crevices. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high for 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.

Add the eggs, one at a time, scraping after each addition.

Add the mashed bananas and mix on low until incorporated.

Add the flour, baking soda, and salt. Mix on the lowest speed just until combined and there are no flour streaks. Don't overmix!

In a medium-sized bowl, use an electric hand mixer to cream the room-temperature cream cheese until smooth and creamy, about 2 minutes.

Scrape down the sides of the bowl and add the granulated sugar. Continue to cream for 1 more minute.

Add the egg yolk and mix for an additional 30 seconds.

Pour half of the banana bread batter into the prepared loaf pan. Spread the batter evenly across the pan with the back of a spoon.

Pour the cheesecake filling on top of the banana bread batter. Do not spread.

Pour the rest of the banana bread batter on top of the cheesecake filling and gently spread the batter across the top using the back of a spoon.

Sprinkle the brown sugar-cinnamon topping across the top.

Bake for 60-65 minutes.

Turn off the oven and leave the bread in the oven with the door cracked for 10-15 minutes.

Remove the banana bread from the oven and let it cool for 30 minutes before serving.