For the Bread:
For the Cream Cheese Spread:
Preheat the oven to 350 degrees Fahrenheit. Butter a 9-x-5" loaf pan and dust with flour, knocking out the excess.
In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set aside. In another large bowl, whisk together the bananas, oil, milk, honey and eggs until well combined. Then, slowly add the dry to the banana mixture ingredients, folding together gently until just combined. Lightly stir in the poppy seeds.
Pour the batter into the prepared pan and bake in the center of the oven for 60-75 minutes until golden brown on top and a cake tester come out with a few moist crumbs. Let the loaf cool for 15 minutes, then run a sharp knife along the sides to loosen the bread and turn out onto a wire rack to cool further.
Make the cream cheese spread while the loaf is cooling by mixing all the ingredients in a medium bowl until well combined and smooth.
The loaf will keep covered at room temperature and the spread should be covered and kept in the fridge.