Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan to ensure the bread comes out easily after baking. I like using a nonstick cooking spray with flour in it, but you can also butter and flour the pan if you prefer.

In a large mixing bowl, combine the ripe bananas, packed brown sugar, and white sugar. Beat until well mixed. Add in the pumpkin puree, 1 large egg, 6 tablespoons softened unsalted butter, and 1 teaspoon vanilla extract. Continue beating until the mixture is smooth and thoroughly combined.

In a small bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and baking soda. Gently stir this flour mixture into the wet banana-pumpkin mixture until just combined. Avoid over-mixing to keep the bread tender. I always stop mixing as soon as the flour disappears into the batter.

Pour half of the combined pumpkin-banana batter (from Step 3) into the prepared loaf pan, spreading it evenly to the edges. Set the remaining batter aside for the final layer.

In a separate bowl, beat together the softened cream cheese and white sugar until light and fluffy. Add the egg and vanilla extract, beating just until combined. Finally, beat in the all-purpose flour until the mixture is smooth and free of lumps.

Carefully spread the cheesecake filling (from Step 5) evenly over the batter in the loaf pan. Then, spoon the remaining pumpkin-banana batter (from Step 4) over the cheesecake layer, smoothing out the top for an even finish. This ensures that every slice has an even layer of cheesecake in the middle.

Bake the assembled loaf in the preheated oven for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 to 15 minutes, then remove it from the pan and transfer to a wire rack to cool completely. I like to let it cool completely before slicing for neat, creamy layers.