Cream Cheese Banana Nut Bread

3/4 c butter, softened
1 pkg (8 oz) cream cheese, softened
2 c sugar
2 eggs
3 c flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
4 medium bananas, mashed
1 c chopped pecans, toasted
1/2 t vanilla

Beat butter and cream cheese until creamy. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating just until blended after each addition. Combine flour and next three ingredients, gradually add to butter mixture, beating on low speed just until blended. Stir in bananas, pecans and vanilla. Spoon into 2 greased and floured 8x4-inch loaf pans.

Bake at 350 for 1 hour or until a toothpick comes out clean and the sides pull away from the pan. Shield with tinfoil the last 15 minutes to prevent browning. Cool in pans for 10 minutes, then remove from pans and cool for 30 minutes before slicing.

Yummy Toppings for Bread:

Orange Pecan Topping: Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed, then cool in pan and remove to racks. Stir together 1 c powdered sugar, 3 T fresh orange juice, and 1 t orange zest until blended. Drizzle over warm bread and cool 30 minutes on wire racks.

Toasted Coconut Topping: While bread is baking, stir together 1/4 c butter, 1/4 c sugar, 1/4 c milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly. Remove from heat, stir in 1 c coconut, 1 c chopped, toasted pecans, and 2 t vanilla. Remove baked bread from oven and immediately spread tops with mixture. Broil 5 1/2 inches from heat for 2 to 3 minutes or until topping begins to lightly brown. Cool in pans 20 minutes before removing to wire rack to continue cooling.

Cinnamon Crisp Topping: Stir together 1/2 c firmly packed brown sugar, 1/2 c toasted, chopped pecans, 1 T flour, 1 T melted butter, 1/8 t ground cinnamon. Sprinkle evenly over batter in pans. Bake and cool as directed.

Peanut Butter Streusel Topping: Combine 1/2 c plus 1 T flour and 1/2 c firmly packed brown sugar in a small bowl. Cut in 1/4 c butter and 3 T creamy peanut butter with a pastry blender until mixture resembles small peas. Sprinkle mixture over batter in pans. Bake and cool as directed.