In a large mixing bowl, combine all-purpose flour, salt, and white granulated sugar. Cut in the cold salted butter and cream cheese until the mixture resembles coarse crumbs. Gradually add ice cold water, mixing until the dough forms. Wrap it in plastic and refrigerate for 20-30 minutes.

Preheat your oven to 300°F (150°C). Place unpeeled ripe bananas on a baking sheet and bake for 15 to 30 minutes, or until the skins turn brown and glossy. Allow the bananas to cool before peeling and mashing them into a smooth puree.

In a mixing bowl, beat the softened cream cheese with white granulated sugar until creamy. Add eggs one at a time, mixing well. Incorporate salt, cinnamon, vanilla extract, heavy cream, and banana puree; mix thoroughly.

Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Fit the rolled dough into a 9-inch pie dish, pressing it gently into the corners. Trim any excess dough. Pour the filling into the crust evenly.

Place the pie in the preheated oven and bake at 400°F (200°C) for 15 minutes. Lower the temperature to 350°F (175°C) and continue for 25-30 minutes. The pie should have set edges with a slightly jiggly center.

Once baked, let the pie cool completely at room temperature. Refrigerate for 2-3 hours before serving. Slice and consider topping with whipped cream.