Ivy's Cream Cheese Banana Bread

3/4 cup butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 cups sugar
2 large eggs
3 cups flour
1/2 tsp. each: baking powder, baking soda, and salt
1 1/2 cups mashed bananas
1 cup chopped pecans, toasted
1/2 tsp. vanilla

Topping:
1/2 cup firmly packed brown sugar
1/2 chopped, toasted pecans
1 Tbsp. flour
1 Tbsp. melted butter
1/8 tsp. ground cinnamon

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

Combine flour, baking powder, baking soda and salt; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and navilla. Pour into 2 greased and floured 8x4 loaf pans; sprinkle with combined topping.

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