Preheat oven to 325°F. Grease and flour pan; set aside. In a small bowl, stir together milk and vinegar; set aside. In a large bowl, cream butter and sugar on low speed until smooth. Beat in eggs one at a time. Beat in banana and vanilla. Beat on medium speed for 2 minutes. In a medium bowl, whisk together flour, baking soda and salt. With mixer on low speed, gradually beat dry ingredients and milk mixture alternately into batter. Beat for 1 minute. Stir in chopped pecans. Pour half of the batter into prepared pan. For filling: in a small bowl, beat cream cheese and sugar on medium speed until smooth. Beat in egg and vanilla. Use a teaspoon to spoon evenly around center of batter, being careful to not let filling touch the sides of pan. Spoon remaining batter over filling, covering completely. Bake 45-50 minutes or until top is brown and springs back lightly when touched. Cool in pan 10 minutes on a wire rack. Invert cake onto rack and cool completely. For glaze: in a small bowl, beat melted butter, banana, salt and vanilla until smooth. Gradually beat in sugar. Spoon evenly over cake. Let glaze run down the sides of the cake. Garnish with pecan halves. Cool completely before cutting into wedges to serve.