Preheat oven to 350 degrees F. For roasted bananas, line a 15x10-inch baking pan with foil. Arrange bananas in the pan. Prick unpeeled bananas with a fork at 1-inch intervals. Bake 15 minutes. Cool bananas in baking pan. Using a small sharp knife, split the banana peels. Remove and lightly mash bananas. Measure 1 1/2 cups of the roasted bananas.
Meanwhile, in a medium bowl beat cream cheese and 1/4 cup of the sugar with a mixer on medium until combined. Beat in egg yolk, 1 tablespoon flour, and the milk; set aside. Grease bottom and 1/2 inch up sides of a 9x5-inch loaf pan; set aside. In a large bowl combine remaining 2 cups flour, baking powder, apple pie spice, baking soda, and salt. Make a well in center of flour mixture; set aside.
In a medium bowl stir together the remaining 1 cup sugar, the 2 eggs, and the oil. Stir in roasted bananas. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon half of the batter into prepared pan. Top with cream cheese mixture, using the back of a spoon to spread evenly. Drop remaining batter in spoonfuls over cream cheese layer; spread gently.
Bake 55 to 60 minutes or until a toothpick comes out clean. If needed to prevent overbrowning, cover bread loosely with foil for the last 15 minutes of baking. Cool in pan for 10 minutes. Remove loaf from pan; cool on wire rack. Wrap and refrigerate overnight before slicing.