Cinnamon Crisp-Topped Cream Cheese-Banana-Nut Bread

By Walt

Ingredients

• 3/4  cup  butter, softened
• 1  (8-ounce) package cream cheese, softened
• 2  cups  sugar
• 2  large eggs
• 3  cups  all-purpose flour
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1 1/2  cups  mashed bananas (1 1/4 pounds unpeeled bananas, about 4 medium)
• 1  cup  chopped pecans, toasted
• 1/2  teaspoon  vanilla extract
• 1/2  cup  firmly packed brown sugar
• 1/2  cup  chopped, toasted pecans
• 1  tablespoon  all-purpose flour
• 1  tablespoon  melted butter
• 1/8  teaspoon  ground cinnamon

Details

Servings 2
Adapted from find.myrecipes.com

Preparation

Step 1

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loafpans.

Stir together brown sugar, 1/2 cup pecans, 1 tablespoon flour, 1 tablespoon melted butter, and cinnamon. Sprinkle mixture evenly over batter.

Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.