Preheat oven to 325 degrees Fahrenheit. Bring all refrigerated ingredients to room temperature.
Using the paddle attachment, combine 1 cup of the white sugar and ½ cup butter in bowl of a stand mixer or large mixing bowl if using a hand held mixer. Mix on medium speed until butter and sugar are well combined and become light and fluffy. This usually takes about 3-5 minutes.
Peel and add in bananas. Mix until combined.
Add 2 eggs and vanilla extract, mix until combined.
Add dry ingredients (I forgot to snap a picture!) and mix until combined.
Transfer batter to another bowl, if you are using your stand mixer to make the cream cheese batter.
Cheesecake Mixture
Cream together ½ cup white sugar and 16 ounces of room temperature cream cheese on medium high speed using the paddle attachment on your stand mixer.
Add one egg and beat on medium speed until well incorporated in the mixture.
Add the second egg and 1 teaspoon vanilla extract, beat on medium until you have a smooth mixture.
For the cake
Grease and flour your bundt pan really well.
Pour one half of the banana bread batter into the bundt pan and gently spread the batter so it covers the bottom of the bunt pan and extends slightly up the edges.
Add ½ the cheese cake batter, keeping it away from the edges of the pan as much as possible.
Repeat with rest of banana bread batter and cheese cake.
Wrap the edges of your pan with foil so the edges don't over cook and place in preheated 325 degrees Fahrenheit oven for 50 minutes or until a knife inserted into the cake comes out with just a few crumbs.
* I covered my entire cake with foil after about 40 minutes because it was getting too dark on top.
When cake is done, remove from oven and allow to sit for at least 5 minutes.then gently run a knife around the edges to loosen any cake that might be sticking to the sides.
Allow to cool another 10-15 minutes and invert cake onto cake plate or platter.