Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly combined.

In a large mixing bowl, mash the overripe bananas until smooth, then add granulated sugar and light brown sugar, mixing until well blended.

Stir in the egg, vegetable oil, and vanilla extract until fully incorporated.

Fold the dry ingredient mixture into the wet ingredients gradually until just combined.

Spoon the muffin batter into the prepared muffin liners, filling each one about three-quarters full.

In a separate bowl, beat the cream cheese until silky and smooth, then mix in granulated sugar, egg yolk, and a splash of vanilla extract.

Spoon a dollop of the cream cheese mixture onto each muffin and swirl lightly with a toothpick.

Place the muffin tin in the preheated oven and bake for 16-18 minutes.

Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack.