In a mixing bowl, combine the cream cheese, plain yogurt, 30 ml milk, 50 g cane sugar, cornstarch, and 2 tsp vanilla extract. Mix until smooth and creamy. Set aside.

Preheat your oven to 175°C (350°F). Grease and flour a Bundt pan.

In a separate bowl, whisk together the 240 ml milk and apple cider vinegar. Let it sit for 5 minutes to create buttermilk.

In another bowl, mash the ripe bananas until smooth.

Add the 120 ml oil, 100 g cane sugar, light brown sugar, and 3 tsp vanilla extract to the mashed bananas. Mix well.

Stir in the prepared buttermilk.

In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and 2 tsp cinnamon powder.

Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.

Pour half of the banana batter into the prepared Bundt pan.

Spoon the cheesecake layer over the banana batter, spreading it evenly.

Top with the remaining banana batter, smoothing the top.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

If desired, dust the cooled cake with cinnamon sugar and serve with a drizzle of caramel sauce.