Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper, then spray with non-stick spray.

In a large mixing bowl, mash 2-3 ripe bananas until smooth.

Mix in ⅓ cup vegetable oil, 1 egg, 1 cup white sugar, and 1 teaspoon vanilla extract until well combined.

Slowly incorporate 1 ½ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon cinnamon.

Pour the batter into the prepared pan and bake for 38 minutes, until the edges are golden and a toothpick inserted comes out clean.

Let it cool completely.

In a large mixing bowl, use a hand mixer to beat 16 oz softened cream cheese, 1 cup sugar, and 1 teaspoon vanilla extract until silky smooth.

In a small saucepan over low heat, warm ½ cup whole milk and stir in 2 tablespoons unflavored gelatin powder until dissolved.

Allow the mixture to cool slightly, then fold it into the cream cheese mixture until fully combined.

Pour this luscious cheesecake filling over the cooled banana bread crust and spread it evenly.

Chill in the refrigerator for at least 4 hours or until set.

In a skillet over medium heat, melt 2 tablespoons butter until bubbly.

Whisk in ¼ cup brown sugar and a pinch of cinnamon, bringing it to a gentle simmer.

Add 2 sliced ripe bananas to the skillet, cooking for about 3-4 minutes, stirring gently until they soften and become golden caramelized.

Drizzle in 1 tablespoon bourbon, letting it cook for another minute.

Remove from heat and let cool slightly before layering on top of the cheesecake.

In a clean mixing bowl, beat 1 cup heavy whipping cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.

Use a piping bag or spoon to create swirls around the edge of the cheesecake.

Gently spoon the cozy caramelized bananas right in the center.

Once assembled, slice your Silky Banana Bread Cheesecake with Caramelized Bananas and serve chilled.