Preheat and prepare: Heat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving an overhang for easy lifting. Grease the pan lightly if you prefer.

Make the cheesecake layer: In a medium bowl, beat softened cream cheese with softened butter until smooth. Add powdered sugar, egg, and vanilla. Mix until silky and set aside.

Mash bananas: In a large bowl, mash overripe bananas until smooth (small chunks are fine).

Combine wet banana ingredients: Stir melted butter and granulated sugar into the mashed bananas. Add eggs and vanilla; mix until blended.

Add dry ingredients: Sprinkly flour, baking soda, and baking powder over the banana mix. Fold gently until just combined—don’t overmix.

Fold in chips: Stir in chocolate chips, reserving a few for sprinkling on top if you like.

Assemble layers: Spread the banana batter evenly in the prepared pan. Dollop the cheesecake mixture over the banana layer in spoonfuls. Use a knife or offset spatula to lightly swirl or smooth into a second layer.

Bake: Place in the preheated oven and bake for 45–55 minutes, or until the cheesecake layer is set and a toothpick in the banana layer comes out with a few moist crumbs.

Cool and chill: Cool the pan on a wire rack for 30–45 minutes, then refrigerate for at least 1 hour to firm the cheesecake layer for cleaner slices.

Slice and serve: Use the parchment overhang to lift the slab, then cut into bars with a sharp knife. Wipe the knife between cuts for neat edges.