Banana Bread...Again

So I've had a few requests for my banana bread recipe. It's from Southern Living, January 2005. I've tried a different recipe maybe once or twice since finding this one, but I always come back to it. It is definitely my favorite.

Cream Cheese-Banana Nut Bread

3/4 C butter, softened
1 (8-oz) package cream cheese, softened
2 C sugar
2 large eggs
3 C all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 C mashed bananas (about 4 medium)
1 C chopped pecans, toasted (optional, I never use them)
1/2 t. vanilla extract

Cinnamon Crisp Topping - Optional (I always use this)

1/2 C firmly packed brown sugar
1/2 C chopped, toasted pecans
1 T. all-purpose flour
1 T. melted butter
1/8 t. ground cinnamon

Stir together until blended.

1. Preheat oven to 350. Grease and flour 2 8x4-inch loaf pans.

2. 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.

3. 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 prepared pans. Sprinkle with topping, if using.

4. Bake 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.

t. = teaspoon
T. = tablespoon
C = cup