Delicious and decadent banana bread stuffed with cheesecake.
Preheat your oven to 350°F and grease a Bundt pan.
In a medium bowl, mix together the cream cheese, powdered sugar, and vanilla. Stir until smooth, then refrigerate.
In a large bowl, use a fork to mash the bananas. Add flour, sugar, baking powder, oil, egg, baking soda, salt, cinnamon, and vanilla. Stir until combined, but do not overmix. Pour half of the batter into the greased Bundt pan.
Scoop the cream cheese mixture into the cake batter in the bundt pan, making sure that it does not touch the sides. Pour the rest of the banana bread batter on top and spread evenly.
Bake for 30 minutes.
Caramel glaze: Heat the sugar in a medium saucepan over medium-high heat. Once the sugar begins to melt, stir with a wooden spoon or whisk. When it starts to boil, add butter and stir until melted. Remove from heat and add heavy cream. Immediately stir until incorporated. Allow the caramel cool and thicken.
Pour the caramel glaze over the cake and once the glaze has set, slice the cake.