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For the bread:
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Preheat oven to 325 F. Grease and flour a 10-inch-by-5-inch or 9-inch-by-5-inch loaf pan.
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In a large bowl, mash bananas with a fork or potato masher. Add melted butter, brown sugar, granulated sugar, eggs, vanilla, and buttermilk. Whisk until thoroughly combined.
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Add the remaining bread ingredients into the bowl with the banana mixture. Using a rubber spatula or wooden spoon, stir until flour is no longer visible. Add half of the batter into the prepared loaf pan.
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Spread the prepared cookie butter cheesecake mixture (recipe below) evenly over the batter. Top with remaining batter. Spread evenly with a rubber spatula.
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Bake for 70-80 minutes, or until a toothpick inserted in the center comes out mostly clean. Start checking your bread at the 70-minute mark every 5 minutes to prevent over baking. Remove from oven.
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Allow the bread to cool completely in the pan. Run a butter knife around the edges of the pan to loosen the loaf. Remove from the pan and allow to cool completely. Store in an airtight container for up to 5 days or slice and freeze for up to 3 months.
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For the cookie butter swirl:
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Add cream cheese, cookie butter, and sugar into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth. Add the egg, vanilla extract, and cinnamon. Mix until smooth and the egg is thoroughly combined. Set aside.
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Note: Cookie butter is typically found in the nut butter aisle at your grocery store (for instance Biscoff; also Trader Joe's has their own brand).
