Preheat your oven to 375°F (190°C). Prepare a 15 x 10 x 1 inch jelly roll pan by greasing it and lining it with parchment paper.

In a mixing bowl, blend together 7 ounces of softened cream cheese and 1/2 cup granulated sugar until smooth. Incorporate 1 egg and add 3 tablespoons of whole milk.

Spread the cream cheese filling evenly across the bottom of the prepared pan.

Chop the pecans, candied ginger, and dried cranberries.

In another bowl, whisk together 1/2 cup of all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda.

In a large mixing bowl, beat the 4 egg yolks with 1/2 teaspoon vanilla extract and gradually mix in 2/3 cup granulated sugar. Fold in the mashed bananas and chopped mix-ins.

In a separate bowl, whip the 4 egg whites until stiff peaks form, then carefully fold into the yolk mixture alternating with the flour mixture.

Pour the batter over the cream cheese filling in the prepared pan and bake for 15 to 20 minutes until lightly golden.

Dust a clean kitchen towel with powdered sugar, then roll the baked cake in the towel and let it set for 10 minutes.

For the glaze, mix together 1 ounce of cream cheese, 3/4 cup powdered sugar, 1 teaspoon vanilla extract, and 2 to 3 teaspoons of whole milk until smooth.

Once cooled, drizzle the glaze on top and sprinkle with reserved nuts, cranberries, and candied ginger.