Prep the pan and oven. Heat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.

Mix the dry ingredients. In a medium bowl, whisk 1 3/4 cups all-purpose flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.

Mash the bananas. In a large bowl, mash the bananas until mostly smooth with a few small lumps. You should have about 1 1/4 to 1 1/2 cups mashed.

Make the banana batter. To the bananas, add melted butter, granulated sugar (3/4 cup), brown sugar, 2 eggs, yogurt or sour cream, and 1 teaspoon vanilla. Whisk until well combined.

Combine wet and dry. Add the dry mixture to the banana mixture. Stir gently until just combined. If the batter is very thick, stir in 2–3 tablespoons milk to loosen slightly. Do not overmix.

Toss the strawberries. In a small bowl, toss diced strawberries with the remaining 1/4 cup flour. This helps prevent sinking. Fold half the berries into the banana batter and reserve the rest.

Make the cheesecake layer. In a separate bowl, beat softened cream cheese with 2–3 tablespoons sugar until smooth. Add 1 egg and 1 teaspoon vanilla; beat until creamy with no lumps.

Layer the loaf. Spread half the banana batter into the pan. Spoon the cheesecake mixture over it, spreading gently to the edges. Sprinkle with the remaining strawberries. Top with the rest of the banana batter, smoothing the surface.

Bake. Bake for 60–75 minutes. Start checking at 55 minutes. The top should be deeply golden, and a skewer inserted near the edge (not through the cheesecake center) should come out clean or with a few moist crumbs.

Cool completely. Let the loaf cool in the pan for 15 minutes. Use the parchment to lift it out and transfer to a wire rack. Cool fully—at least 1 hour—before slicing so the cheesecake layer sets.

Slice and serve. Use a sharp serrated knife. Wipe the blade between cuts for clean slices that show the swirl.