Set oven to 325˚F and spray bunt pan with cooking spray.
Dump all 8 ingredients into a medium mixing bowl, and don't bother mashing bananas, just throw 'em in. Beet on low to medium speed with hand mixer 'till ingredients are mixed well and banana is in small lumps, somewhere between the size of garden peas and baby lima beans is fine.
Pour batter into bunt pan and bake on middle rack in oven for one hour. Check cake by inserting tooth pick. If tooth pick comes out clean or with very little crumbs, it is done.
Once cake is done, place cake, still in bunt pan, on a cooling rack for 10 minutes. While cake is cooling, combine the neufchatel cheese and caramel sauce in a small mixing bowl. With the whisk attachment on hand mixer, beat until mixture is nice and creamy. Once you remove the cake from the pan, still warm, smooth the frosting on top of the cake and serve warm.