Center a rack in the oven and preheat the oven to 350°F.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer fitted with the beater attachment, beat the butter until creamy, about 1 minute. Add the granulated sugar and brown sugar. Beat on medium until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a spatula.
Add the eggs and vanilla extract. Beat until well combined. Stop and scrape down the sides of the bowl with a spatula, if necessary.
Reduce the mixer to low and add the mashed bananas. Mix until combined.
With the mixer still on low, mix in half of the dry ingredients, the sour cream or Greek yogurt, and then the rest of the dry ingredients. Don’t over mix, mix until just combined.
Generously grease a 12-cup Bundt pan with cooking spray. Make sure every part of the pan is greased really well. Scrape the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 55 to 70 minutes, or until a long wooden skewer or thin knife inserted deep into the center of the cake comes out mostly clean. It's ok if there are a few crumbs, but you don't want the skewer to be wet. If the cake starts to brown too quickly on top, you can loosely tent it with foil. Check around 30 minutes to be safe, every oven is different.
Remove the cake from the oven and let it cool on a cooling rack for 30 minutes. Carefully invert the cake onto cake platter or cake stand.
While the cake is cooling, make the cream cheese icing. In the bowl of a stand mixer or with a hand mixer, beat cream cheese and butter until smooth. Add confectioners' sugar, vanilla, cream or milk, and pinch of salt. Beat at medium speed until creamy and smooth.
Use a spoon to generously drizzle the glaze over the cooled cake. Cut into slices and serve.