Preheat oven to 350°F. Spray interior surface of a 10-inch nonstick tube pan like an angle food cake or bundt, with nonstick cooking spray. Set aside.
Bring water and sugar to a boil in a medium saucepan. Add the orange zest and cranberries and bring to a boil again. Reduce heat to keep a low boil and cook for 10 minutes. Sauce should thicken. Remove from heat and place in a medium bowl and allow to cool. When cool enough, add 2 tablespoons of the syrup to the cream cheese and blend until smooth with hand mixer. Set aside.
In a medium bowl, sift together flour, baking powder, baking soda, salt. Set aside.
Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time. Mix in vanilla, yogurt and bananas until just until combined. Gradually add flour mixture to banana/butter mixture. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling.
Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
To the mixing bowl with the cranberry cream cheese, fold in the 1/4 cup reserved batter and mix until smooth. Spoon the cranberry cream cheese filling over batter in pan and gently smooth, making sure not to spread to sides of the pan. Top with drained cranberries. Spread the reserved 1 cup batter evenly on top of the filling. Tap pan on counter a few times to get rid of any air bubbles. Bake for 60-65 minutes or until toothpick inserted comes out clean. Cool on wire rack for 1 hour. Gently invert cake onto a serving plate. Let cool to room temperature.
Top with melted white chocolate drizzled over and chopped dried cranberries and walnuts.